Ingredients :-
Preparation Method :
1. Pressure cook the vanpayar till done. Set aside.
2. In another vessel cook the pumpkin with salt, turmeric, chilli powder, sliced green chillies and salt. Use enough water to cook the pumpkin. (You can pressure cook it for 1-2 whistles).
3.Meanwhile grind 1/2 cup coconut, garlic, black pepper corns and cumin seeds into a fine paste adding water if needed.
4. Add the ground paste and the cooked vanpayar to the cooked pumpkin and mix well. Check for salt and add water if needed. If you prefer dry erissseri, you do not need to add water.
5. In a frying pan heat oil, splutter mustard seeds, add the dry red chillies, curry leaves and the remaining coconut. Roast the coconut till it turns brown. 6. Add this roasted coconut to the pumpkin and mix well. check for salt. Adjust the gravy according to your consistency and remove from heat. Serve hot with rice.- Pumpkin/Mathanga– 250 gm, diced
- Red chori /vanpayar – 1/2 cup
- Green chillies – 3-4
- Grated coconut – 1/2 + 1/2 cup
- Garlic – 2 small cloves
Black pepper corns – 5-6- Cumin seeds – 1/4 tsp
- Chilli powder – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Dry red chillies – 4-5
- Mustard seeds – 1/4 tsp
- Curry leaves – 2 sprig
- Oil – 1 tsp
- Salt - to taste
2. In another vessel cook the pumpkin with salt, turmeric, chilli powder, sliced green chillies and salt. Use enough water to cook the pumpkin. (You can pressure cook it for 1-2 whistles).
3.Meanwhile grind 1/2 cup coconut, garlic, black pepper corns and cumin seeds into a fine paste adding water if needed.
4. Add the ground paste and the cooked vanpayar to the cooked pumpkin and mix well. Check for salt and add water if needed. If you prefer dry erissseri, you do not need to add water.
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