Pumpkin Erisherry

Today I'm posting a traditional kerala recipe called as ' Erisherry' . Erisherry is one of the mainstay dishes you'd see in a Malayali banana leaf sadya and is essentially a sweet and nutty flavoured side dish you eat with rice.


The most common version  of erisherry  is made with orange pumpkins and red lobias ( cowpeas) . Today I'm making erisherry with toor Dal which is faster to make and is my mother in law's recipe. Toor Dal erisherry is mostly made in trissur and palakkad districts.

Cooking time: 20 mins
Serves : 6 people

Ingredients:
Basic:
1. Pumpkin: 250 grams, ripe orange ones are required

https://www.dreamstime.com/photos-images/pumpkin-seeds-pulp.html

2. Toor dal: 1 tea cup soaked for at least 1/2 hour
3. turmeric powder: 1/2 teaspoon
4. Red chilly powder: 1 teaspoon
Ground paste: 
1. Grated coconut: half of a coconut  or one tea cup full
2. Jeera  / cumin seeds: one small teaspoon
3. Fresh green chillies :4 no's( check the spice level of chillies)
4. Garlic or shallots:4 no's ( this is totally optional , I don't add them to traditional sadyas.
Tempering:
1. Mustard seeds::1 tea spoon
2. Red chilli : 4 nos
3. Curry leaves : one branch or 10 leaves.
4. Grated coconut :3 tablespoons ( more the better,)
5. Coconut oil : 2 tablespoons full.


Method:
Soak the wash toor dal for at least half an hour. Grate fresh coconut ( reserve some for tempering later on).
Peel and cut pumpkin pieces to cubes( rustic cutting is enough)

Now into a mixer, add the grated coconut and other ingredients from ground paste section, jeera ,chillies and grind them with half a glass of water to make a fine paste.

Into a pressure cooker, add Dal, pumpkins and ground paste, salt, turmeric powder and red chilly powder. Add one glass of water or fill till the pumpkin level. ( I sometimes add a little oil to prevent spewing while cooking toor dal). Fire the gas and cook for 5 whistles. Turn of pressure cooker.
In a tempering pan or small frying pan , heat oil ,add mustard seeds,


once spluttered, add curry leaves, red chillies and coconut . Fry till the coconut start to develop a golden brown color. Turn off the gas and continue stirring to ensure the coconuts don't burn.
Open the cooker ,stir well, mash some contents while leaving some as-is for a creamy texture.
Add the fried mixture to the pumpkin Dal mixture.
Mix well and serve with hot rice .

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