Parangikkai Erissery (Pumpkin Curry)

Erissery, as all of us are aware, is a traditional Kerala recipe. My neighbour Mrs. Annapoorani, a connoisseur in cooking, gave me this recipe. She said even though this is made with Chennaikizhangu and vazhaikkai (Yam and Raw banana), Yellow Pumpkin is healthier/better choice for kids. This becomes a whole meal when mixed with hot rice and ghee as protein is also included.

Ingredients

Pumpkin (yellow)- cut into cubes- approximately 15 pieces

Tuar Dhal - Thuvaram Paruppu - 4 tablespoons

Grind together:
Coconut - 4-5 tablespoons (fresh grated)
Red chillies- 2-3
Pepper corns - 4/5
Jeera - 1 teaspoon

For seasoning
Coconut oil - 1 tablespoon
Mustard - 1 teaspoon
Urad dhal - 1 teaspoon
Coconut - (Fresh and grated)1 tablespoon
Curry leaves
Asafoetida

Procedure
1. Cook the pumpkin separately in a vessel with salt and turmeric. Make sure pumpkin is not mashed during the process.

2.Grind together coconut, Red chilly, pepper corns and Jeera. If you want this to be spicy add more pepper corns.

3. In the meantime cook the tuar dhal(thuvaram paruppu) and mash it nicely.

4. Mix the dhal to the pumpkin. Boil for a minute.

5. Add the ground paste and salt. Mix well. Again boil for 2-3 minutes.

5. Now comes the seasoning. Heat a tablespoon of coconut oil. Add mustard, Urad dhal(ulutham paruppu), grated coconut and asafoetida(preferably in this order). Garnish it with fresh curry leaves. Serve this with hot rice.