![Erissery [Pumpkin Daal Curry]](https://firebasestorage.googleapis.com/v0/b/hungrydemocracy-prod.appspot.com/o/erissery-pumpkin-daal-curry-%2Fanita-rajan%2FIMG-20220124-WA0012.jpg?alt=media)
erissery [pumpkin daal curry]
Erissery is one of the traditional recipe of Kerala (South India). It is made with combination of vegetables and pulses.
Cooking Time
30min
Prep Time
10 min
Serves
4
Categories
Side Dish
Cooking tools used
Pressure Cooker
Blender
Cuisines
Indian - Kerala
Ingredients
Main Section
yellow pumpkin
11/2
cup
Toor Dal
1/2
cup
chilli powder
1/2
tsp
turmeric
1/4
tsp
jaggery
1
pinch
coconut (grated)
1
cup
cumin seeds
1/4
tsp
mustard seeds
1/2
tsp
dry red chillies
2
unit/count
curry leaves
1
sprig
coconut oil
1
tbsp
Step 1
Take a Pressure cooker. Wash and cook dal and Pumpkin pieces by adding water along with chilli powder turmeric powder and salt in medium flame for 2 whistle. After 2 whistle remove from the fire and allow to cool.
Step 2
Then open the cooker and mix well. Grind coconut, cumin seeds along with small amount of water to a fine paste. Add this paste to the cooked Pumpkin_dal and mix well.
Step 3
Allow to boil for 10 minutes in low flame stirring occasionally. If Pumpkin is not sweet add 1 pinch jaggery into it.
Step 4
Take a small pan and pour coconut oil. Heat oil and splutter mustard seeds and then add dry red chilli splits and curry leaves. Pour this over the erissery and close the cooker for 5 minutes .Then mix well and serve with rice.
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