Erissery or pumpkin and lentil curry- This is what the BBC food TV has listed one of the 10 Culinary delicacies from Kerala
|Guests cooking Pumpkin Erissery at The Pimenta Cooking Holidays|
|Cooked Lentil and Grated Coconut being cooked|
This is a popular curry in Kerala, made from either raw plantains or sliced yams. It also usually includes slightly sweet pumpkin that has been boiled in water with salt, chillies or pepper, dried lentils, grated coconut, turmeric powder, cumin seeds and garlic, served on a bed of rice. It appears on most menus at religious festivals like Onam. Here we are cooking it with Pumpkin
Also this dish can be prepared without using drop of oil and use of Cast iron pan and Clay cooking pot is advised.
Please note this a Couple’s Recipe which can be cooked together standing opposite or side by side depending on the distance you need to keep .
Grated coconut ½ cup
Cumin ½ tsp
Garlic Cloves 2
½ Cup Red Cow Pea soaked overnight
2 green chili, Turmeric powder ¼ tsp
and Red Chili powder ½ tsp
Salt to taste
1 tsp Mustard seeds +Curry leaves a sprig
+ 1 Red Chili whole
1 cup grated Coconut
Ingredients in list A Grated Coconut, Cumin , Garlic Cloves to be ground together and keep aside .
Ingredients in list B Pumpkin, Red Cow Pea, Green Chili, Turmeric Powder and Red Chili Powder, cook in a rounded deep pan with enough water to cook.
Into this cooked pumpkin add the ground paste of list A and evaporate out of the water. Remember to stir the dish so that nothing sticks to the pan and preferably on a low fire.
Add salt to taste
Toast the items in the list C by popping the mustard seeds in a pan without oil and add the rest and continue toasting till the coconut is brown .Then half of the garnish to the cooked dish and mix well .Then remaining half as a garnish on top in a serving dish.
If you are using the Clay pot which is a nice you can use that as a serving dish too .