Erissery - Yellow Pumpkin Curry Kerala Style

Ingredients:

Pumpkin - 2 cups

Grated coconut - 2 tbsp ( I used frozen)

Cumin - 1 tsp

Green chillies - 4-5

Turmeric powder - 1/4 tsp

For tempering:

Mustard seeds - 1 tsp

Urad dal - 1/4 tsp

Shallots - 4-5

Grated coconut - 1 tbsp

Dry red chillies - 1-2

Coconut oil - 2 tsp

Method:

Boil the pumpkin with salt and turmeric powder until soft. Keep aside.

Grind coconut, greenchillies, cumin seeds with little water then add this to pumpkin and cook on low flame.

Add water if the curry is too thick. Cook until desired consistency is reached. Add salt and keep aside.

Heat oil in a pan add mustard seeds, urad dal, dry red chillies and shallots. Fry until the shallots turn transparent. Pour directly over the cooked pumpkin curry.

Now heat 1 tsp of oil in a same pan add coconut and fry till it turns crispy and golden brown. Mix this into the curry.

Serve hot with rice and little ghee.