Pumpkin Erisheri
Pumpkin Erisheri is a signature dish from a city named Aranmula, Kerala, traditionally prepared during Onam Sadya, the grand festive feast.
Ingredients
- Water half litre
- Pumpkin half kg
- Kashmiri red chilli powder 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Salt to taste
- Grinding ingredients——
- Grated coconut 500 grams
- Dried Red chilies 1-2
- Cumin seeds 1/2 teaspoon
- Curry leaves - 1-2 array of leaves
- For tampering —-
- Few curry leaves
- Dried red chilies 2-4
- Black gram daal 1/2 teaspoon
- Mustard seeds 1/2 teaspoon
- Fenugreek seeds 1/2 teaspoon
- Coconut grated 2 tablespoon
Instructions
- 1. Cut the pumpkin into uniform cubes for even cooking.
- 2. In a large saucepan, boil ½ litre of water. Add salt, chili powder, turmeric powder, and pumpkin cubes. Cook until the pumpkin is soft yet firm, then set aside.
- 3. Grind the coconut, dried red chilies, and cumin seeds with 1 cup of water into a smooth paste. Add this paste to the cooked pumpkin and simmer for 1 minute, allowing the flavours to blend.
- 4. Heat coconut oil in a small pan. Sauté mustard seeds, dried red chilies, black gram dal, fenugreek seeds and curry leaves until the seeds splutter. Add grated coconut and sauté until the coconut turns golden brown. Pour this tempering over the pumpkin curry.
- Serve warm with fragrant basmati rice or fluffy rotis. This Pumpkin Erisheri is a flavorful and authentic dish perfect for any festive meal.
Notes
It combines the sweetness of pumpkin with spiced coconut paste, delivering a mildly sweet and savory taste. The pumpkin is cooked until tender, then blended with a ground coconut and spice mix, and finally topped with roasted coconut for added aroma and texture. Pumpkin Erisheri is rich in fiber, beta-carotene, vitamins A and C, and plant-based protein from beans. It is a must-have in the Onam Sadya feast, symbolizing the harmony of flavors in Kerala cuisine. Erisheri is typically served with steamed rice, papadam, and other Sadya dishes on a banana leaf.