Description
Pumpkin Erissery is a traditional South Indian side dish made with tender pumpkin cooked to perfection and blended with a flavorful coconut paste. Enhanced with a tempering of mustard seeds, shallots, dried red chili, curry leaves, and toasted coconut, this dish offers a perfect balance of mild sweetness, spice, and aromatic flavors. Easy to prepare and naturally gluten-free, it pairs wonderfully with steamed rice.
Ingredients
Scale
Main Ingredients
- 12 oz pumpkin or winter squash (pie pumpkin, kabocha, or butternut), peeled and cubed
- 1/2 cup grated fresh or frozen coconut
- 1-2 green chilies (adjust to taste)
- 1/2 tsp cumin seeds
- 1/2 cup water (for blending)
- Salt to taste
Tempering Ingredients
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 small shallot or 1/2 small onion, finely chopped
- 1 dried red chili (optional)
- A few fresh curry leaves
- 1-2 tbsp grated coconut (for toasting)
Instructions
- Cook the Pumpkin: Peel and cube the pumpkin or winter squash into small pieces. Add them to a pan with a little water, cover, and cook over medium heat for about 10-12 minutes until the pumpkin is soft and tender. Once cooked, mash it to your desired texture.
- Make the Coconut Paste: In a blender, combine grated coconut, green chilies, and cumin seeds with 1/2 cup water. Blend into a coarse paste and set aside.
- Combine Pumpkin and Coconut Paste: Mix the prepared coconut paste into the cooked and mashed pumpkin. Add salt according to taste and gently simmer this mixture on low heat for 2-3 minutes. Remove from heat once done.
- Prepare the Tempering: Heat coconut oil in a small pan over medium heat. Add mustard seeds and wait until they begin to crackle. Add finely chopped shallots or onions, dried red chili if using, and curry leaves. Sauté until the onions turn golden brown. Then add the grated coconut and toast it lightly until it turns golden brown and fragrant.
- Finish the Dish: Pour the tempering with the toasted coconut over the pumpkin and coconut blend. Gently mix everything together to combine the flavors evenly.
- Serve: Serve the Pumpkin Erissery warm as a side dish alongside steamed rice or enjoy it on its own as a comforting and flavorful dish.
Notes
- You can adjust the number of green chilies according to your preferred spice level.
- For an authentic flavor, use freshly grated coconut, but frozen grated coconut is a good substitute.
- The dish can be made vegan by ensuring no animal products are used; this recipe is naturally vegan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently on the stovetop or microwave until heated through.
- This dish pairs excellently with plain steamed rice or Kerala-style red rice.
