Erissery | Kerala Style Pumpkin in Spiced Coconut Sauce

Ingredients

• 1/2 cup Green gram
• 250 gms Yam, cubed
• 250 gms Pumpkin, cubed
• 1 Raw banana, cubed,
• 3-4 Green chilies, slit
• 3-4 sprigs of Curry leaves,
• Salt, to taste
• 1/2 tsp Turmeric powder
• 1/4 tsp Kashmiri chili powder
• 3/4 cup Grated coconut
• 3 cloves Garlic
• 3/4 tbsp Cumin seeds

Tempering:
• 1/2 cup Grated coconut
• 3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 2 sprigs Curry leaves,
• 2-3 Dry red chilies

Instructions

1. Cook green gram in about 3/4 cup of water a pressure cooker for about 4-5 whistles.
2. Once the pressure is released, add cubed pumpkin, yam, and raw banana along with slit green chilies, curry leaves, turmeric powder, Kashmiri red chili powder, about half cup water, and salt.
3. Cook for another two whistles in medium flame.
4. Meanwhile, coarsely grind grated coconut, garlic, and cumin seeds.
5. Once the pressure is released from the pressure cooker, make a well in the middle of the yam-pumpkin mixture.
6. Add the coconut mixture and about a quarter cup of water. Close off the well with the yam-pumpkin mix. Cook for some time to attain a semi-solid consistency. The final dish isn’t liquidy and curry-like.
7. There are two temperings for this dish. First, dry roast about half a cup of grated coconut. Add to the dish and mix well.
8. Second, in coconut oil, add mustard seeds, curry leaves, and dry red chillies. Pour it atop the dish.
9. Serve hot with rice.