Yellow Pumpkin Eriseri is a curry made with yellow pumpkin, karamani and coconut paste. It is one of the delicious and satisfying side dishes that takes just 25 minutes to make.
The flavouring comes from the ground coconut paste which is added in two forms. The first coconut paste is prepared by grinding coconut, cumin, red chilli and garlic to a smooth paste which is added when the pumpkins are done. The second coconut paste is prepared by grinding the coconut, red chilli and cumin coarsely which is then roasted well in the coconut oil and added in the final stage. This yellow pumpkin eriseri goes well with pulikuzhambu, theeyal and sambar. This pumpkin eriseri is another delicious recipe from my aunt Raji Tamilselvi from Nagercoil. She taught many of their traditional dishes from Nagercoil. This eriseri tastes good with green skin pumpkin which has deep orange pulp. You can also replace white chick peas instead of karamani. Coconut oil gives the eriseri a subtle aroma. The combination of yellow pumpkin with the coconut jeera paste makes this dish unique. Now let's see how to prepare this yellow pumpkin eriseri .
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- Drumstick Raw Mango Aviyal - Murungaikkai Mangai Aviyal
- Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal
- Nanjil Sambar - Nagercoil Style Sambar
- Bitter Gourd Aviyal - Pavakkai Aviyal
- Plantain Yam Eriseri
Yellow Pumpkin Eriseri - Pumpkin Coconut Curry Recipe Details
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan
- 400 grams yellow pumpkin
- 1/4 cup red lobia beans
- 1/2 cup coconut
- 1/2 cup coconut (to be roasted
- 3 garlic cloves
- 1/2 tsp cumin
- 3 red chillies
- 1/4 tsp turmeric powder
- few curry leaves
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 2 tsp coconut oil
- salt to taste
To begin the eriseri, first soak the red lobia beans for 3 to 4 hours and pressure cook for 2 whistles. Peel the pumpkin and chop the pumpkin into small cubes.
Grind 1/2 cup coconut, 2 red chilly, 4 garlic cloves and 1/4 tsp cumin to a smooth paste. Transfer it to a bowl and keep aside.
In the same mixer jar grind 1/4 cup coconut, 1 red chilly and 1/4 tsp cumin coarsely. No need to add water.
Take a wide kadai and add the pumpkin cubes. Cook the pumpkin on medium heat.
Once the pumpkin turns soft, add the cooked red lobia beans, turmeric powder and salt. Mix well and add the ground coconut paste.
If you do not like chunky pumpkin pieces mash them slightly with a ladle. I prefer chunky pieces here and there in the curry. Mix well and cook for 5 minutes until the raw smell of the cumin disappears.
Heat coconut oil in a kadai and add mustard and urid dal.Let it splutter. Now add the coarsely ground coconut mixture and curry leaves. Stir well and fry well until the coconut mixture turns reddish brown.
Now add this to the cooked pumpkin gravy and mix well. Cook for a few minutes until you see a gentle boils on the sides and turn off the heat. If the eriseri appears too thick add water and boil for another few minutes.
Pumpkin Eriseri is ready to serve.