Pumpkin Erissheri

 

Background

If you absolutely loathe coconut, don’t read further.

Erissheri is a quintessential Kerala dish. No Sadya worth its salt can be complete without Erissheri. Coconut plays an overwhelming role in the dish and is used in 2 different ways. It combines the nuttiness of the coconut along with its creaminess. Without a base of sourness or lentils, the Erissheri has a uniquely sweet taste that takes some getting used to. The Erissheri is ridiculously easy to prepare.

Ingredients

Pumpkin (Yellowish unripe variety) – 250 g

Freshly Shredded Coconut – Half cup

Turmeric Powder – I tbsp.

Salt to taste

Red Chili – 1

Cumin Seeds – 1 tsp

For Tempering – Rai, Urid Dal and Oil

Method

1) Dice the pumpkin into small cubes. The pumpkin has to be yellowish and not orangey.

2) Make 2 parts of the freshly shredded coconut in a 2:1 ratio. Keep aside the smaller portion for tempering. Use the larger portion to make a coarse paste along with the red chili and cumin seeds in a mixer.

3) Cook pumpkin in the smallest quantity of water that can immerse them fully. Add turmeric powder generously. Add salt to suit taste. Cook till the pumpkin is softened. Squash some pieces with the back of the ladle.

4) When the pumpkin has been softened, add the coconut paste prepared in step 2 and mix thoroughly. Stop heating.

5) In a tawa, heat 1 tbsp of oil (need I specify the oil?). Add Rai. When they crackle, add Urid Dal. Also add the portion of shredded coconut set aside in step 2. Fry gently till the coconut turns brown. The tempering is ready.

6) Sprinkle the tempering liberally on top of the pumpkin and coconut paste mixture to complete the Erissheri.

7) Serve Erissheri with steaming rice. Or as one of the many dishes on the Sadya leaf.

Notes

1) Other vegetables can also be used to prepare Erissheri – Drumstick or a combination of Yam and Raw Plantain.

2) Black Pepper is used sometimes for seasoning.

3) Think about the oil used for frying coconut in step 5. Don’t ruin the experience.

4) Erissheri is typically golden yellow. Be judicious with turmeric powder.