Friday, September 10, 2010

PUMPKIN ERISSERY





INGREDIENTS:

Pumpkin  ---------------------- 1 cup, peeled and chopped
Grated coconut---------------3 tbsp + 1 tsp  ( for grinding + dry roasting )
Cumin seeds------------------ 1/2 tsp
Turmeric powder------------ 1/4 tsp
Chilly powder----------------  1 tsp or to taste
Coriander powder-----------  2tsp
Powdered jaggery------------ 1 tsp or to taste
Black pepper powder-------  a pinch (optional)
Oil-------------------------------- 1 tbsp
Small onion---------------------- 4 sliced
Dried red chilly----------------- 1 or 2
Curry leaves as needed
Salt as needed.

METHOD:
  1.  Dry roast a tsp of grated coconut and keep it aside. This is for garnishing and also  for some crunchiness.
  2. Now, cook pumpkin in a vessel with red chilly powder, coriander powder, turmeric powder,pepper powder and salt.
  3. Grind 3 tbsp of grated coconut with cumin seeds to a smooth paste. Add this ground paste to the pumpkin.
  4. Mash the pumpkin with a spatula and add powdered jaggery and cook till all water is evaporated.
  5. Transfer it to a serving bowl .
  6. Now do the tempering. For this, heat oil in a pan and splutter mustard seeds and add dried red chilly ,curry leaves and small onion sliced.
  7. Mix the tempering in to the erissery.
  8. Garnish with dry roasted grated coconut.
step 2


step 3



step 4


4 comments:

  1. Thanks for visiting my blog.I have acquired a recent interest in cooking ,so your blog will really be helpful.:-)

    Have a great rest of the weekend.

    ReplyDelete
  2. first time here love the space,do visit my blog if time permits...
    www.premascook.com

    ReplyDelete
  3. hi Soumya, first time here and am in love with your great collection of recipes. beautiful clicks too. the pumpkin dish looks great.

    ReplyDelete

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