Erissery

Pumpkin –  2 cups (cubed along with the skin)
Tuar / Arhar dal (pigeon peas) – 1 cup
Turmeric – ½ tsp
Chili powder / pepper powder – ½ tsp
Grated Coconut – 3/4 cup (keep 2-3 tsp aside)
Cumin (jeera) – 1/2 tsp
Mustard seeds – 1 tsp
Coconut Oil – 1 tsp
Curry leaves – 1 sprig
Salt to taste

1. Cook Tuar dal and keep aside
2. In a vessel take ½ cup water and cook pumpkin along with turmeric and chili powder
3. Grind to a paste grated coconut and cumin
4. To the cooked dal add cooked pumpkin and coconut paste and cook over medium heat
5. Meanwhile in a small pan heat coconut oil and add mustard seeds. Once it sputters add curry leaves and 2 tsp of grated coconut. Fry till nice and brown. Add it to the dal.
6. Season and serve

Onam Asamsakkal…

Erissery

Pumpkin – 2 cups (cubed along with the skin)

Tuar / Arhar dal (pigeon peas) – 1 cup

Turmeric – ½ tsp

Chili powder / pepper powder – ½ tsp

Grated Coconut – 3/4 cup (keep 2-3 tsp aside)

Cumin (jeera) – 1/2 tsp

Mustard seeds – 1 tsp

Coconut Oil – 1 tsp

Curry leaves – 1 sprig

Salt to taste

Cook Tuar dal and keep aside

In a vessel take ½ cup water and cook pumpkin along with turmeric and chili powder

Grind to a paste greated coconut and cumin

To the cooked dal add cooked pumpkin and coconut paste and cook over medium heat

Meanwhile in a small pan heat coconut oil and add mustard seeds. Once it sputters add curry leaves and 2 tsp of grated coconut. Fry till nice and brown. Add it to the dal.

Season and serve

Onam Asamsakkal…