Maathanga Erriseri / Pumpkin curry


INGREDIENTS:
1 cup yellow  pumpkin/ dudde cut into cubes
Salt to taste

FOR THE MASALA PASTE:
3/4 cup grated fresh coconut( reserve 2 tblsp for roasting)
1 tsp jeera/ cumin seeds
5 pepper corns
3 red chillies
1/2 tsp turmeric pdr
1/2 tsp oil
In oil roast jeera, pepper, red chillies. Grind with coconut and  turmeric pdr 

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
1/2 tsp jeera / cumin seeds
1 sprig of curry leaf
1 red chilli bits

PROCEDURE:

  • Put the pumpkin cubes in a vessel ,add 1/2 cup water, 1 tsp salt and cook till it becomes tender
  • Add the masala paste, water if needed and adjust the consistency of the gravy according to your taste
  • Make it boil for 5 mins and turn off the flame
  • In a pan heat 1 tsp oil and roast the reserved coconut gratings till brown and crisp
  • Add it to the prepared curry. Put the remaining 2 tsp oil in the same pan, add mustard.
  • Once the mustard crackles add jeera, curry leaves,red chilli bits and fry for a second
  • Turn off the flame and add this tempering to the curry
  • And your erriseri is ready to serve
  • Serve hot with rice.




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