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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes> Erissery
Erissery -


Cuisine Style:
Kerela
Cooking Time:
30 minutes
To Serve 4
Take with rice or roti
rice
       Ingredients How to?
 
    •Pumpkin (yellow) sliced into pieces - 2 cups
    •Turmeric powder - 1/4 tsp
    •Mustard seeds - 1/4 tsp
    •Cumin seeds a pinch
    •Coconut - 1/2
    •Pepper - 4 nos
    •Coconut oil - 1 tbs
    •Salt to taste
    •Curry leaves

• Peel off pumpkin and slice into pieces and boil till soft.
• Grate coconut and keep 1/4 aside.
• Fry 1/4 th of of the grated coconut till brown.
• Grind 3/4 th of grated coconut with cumin seed and pepper to fine paste.
• Take this ground paste in a pan and heat it.
• Add turmeric powder and mix well.
• Put boiled pumpkin in this mixture.
• Boil in lower flame until raw smell goes off.
• Adjust gravy with water.
• Now add the fried coconut.
• Take out of the flame and keep it aside.
• Heat coconut oil in other pan and put mustard seed. Let it splutter.
• Put curry leaves.
• Mix erissery with seasoning.
• Serve hot with steamed rice.
Note: You can use Yam instead of pumpkin.
Tips: You can use coconut milk instead of water.
 


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