INGREDIENTS:
VanPayaru/Red Beans – 1/4 Cup
Pumpkin (chopped into medium pieces) –1 cup (Yellowish Orange variety of Pumpkins)
Turmeric – 1/4 tsp
Salt – to taste
Water – as required
For Grinding
Grated Coconut – 1/4 cup
Turmeric Powder – A pinch
Garlic Pods – 1
Jeera (Cumin) – 1/8 tsp
Green Chillies – 4
Pepper Powder – 1/8 tsp
For Seasoning
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 2 or 3
Curry Leaves – A sprig
Finely chopped Shallots (Kunjulli) –3
METHOD:
- Soak the red beans in water overnight or for atleast 4 hours.
- Grind the grated coconut and other ingredients given under 'For grinding' to get a smooth paste and keep aside. The paste should not be watery, it should be in chutney consistency.
- Pressure cook the red beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes on medium heat. It should be half cooked and not mushy.
- Add the cubed pumpkin pieces and continue to pressure cook on medium flame for 2 more whistles.
- Open the lid and transfer the contents into a big pan. Mash the pumpkin pieces with a spatula. You can leave a few chunky pieces if you like.
- Add the ground coconut paste and cook for 5-7 minutes on medium heat.
- Heat 1 tbsp of oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves.
- Turn off the heat.
- Pour the seasoning over the curry and gently mix everything.
- Pumpkin erissery is a good accompaniment with Kerala Red rice and also with Kanji.
