Tuesday, July 3, 2012

Pumpkin Erissery

Ingredients

  1. 3 cups of pressure cooked pumpkin
  2. 1/4 cup Moong
  3. 1 cup of grated coconut
  4. 3 small garlic flakes
  5. 1/8 tsp cumin seeds
  6. 1/2 tsp chilli powder
  7. 1/8 tsp turmeric powder

For Tempering

  1. 3 table spoon coconut oil
  2. 1/4 tsp mustard
  3. 3 table spoon small onion cut round
  4. 3 dry chillies each cut into two 
  5. 3 stalks of curry leaves
  6. 3 table spoon coconut, grated finely

Method

  • Grind grated coconut coarsely.
  • Crush garlic and cumin seeds and mix with the ground coconut, chilli and turmeric powders
  • Boil water and cook dhal in it, when it is soft and water is about 1/2 cup, add cooked pumpkin and salt, 
  • Cover and cook.
  • Fry mustard in hot oil, add garlic and when sauted add dry chillies and curry leaves.
  • When fried add grated coconut and stir till brown.
  • Add the masala mixed with coarsely ground coconut and add to the curry
  • Serve hot 

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