Malayalis around the globe are all set to celebrate Onam, with all pomp and colour, this year. The Onasadya or the elaborate vegetarian feast is an unavoidable part of the Onam festivities. The dishes that are served in a traditional sadya has elements of salt, sweet, spicy, sour and bitter. Pumpkin erissery is a delicious coconut-based dish that is traditionally served for a sadya. This dish is light on the stomach and easy to cook too. Check out the recipe.
¾ kg pumpkin (skin removed and cut into small pieces)
½ tsp turmeric powder
1 tsp chilli powder
2 cups grated coconut
½ tsp cumin seeds
1 tsp pepper
Cook the pumpkin pieces with turmeric powder, chilli powder, salt and water as required
Grind 1 cup grated coconut with cumin, pepper and curry leaves in a mixer jar (you could add turmeric powder and chilli powder if required)
Add the coconut paste into cooked pumpkin
Pour some water to loosen the gravy
Allow the curry to bubble
In a heated pan, add mustard seeds, 1 cup coconut, dried chillies and curry leaves
The mustard seeds will splutter even without adding oil
Add this tempering into the pumpkin mix, mix well
The aroma and flavour of roasted coconut gives the dish a unique taste.