If we are doing a proper Malayalee vegetarian meal, especially for Onam and Vishu, one of the key dishes that makes a cameo appearance is Errisery, which uses yellow pumpkin and is cooked to a pulp. It has a slightly sweetish tang to it and goes wonderfully with rice.
However, cooking it the traditional way is pretty tedious, but with some shortcuts, you can make errisery more often. Here's my lazy take:
Ingredients
2 cups yellow pumpkin - remove skin and cut into small cubes
1/4 tsp turmeric powder
1 tsp chilli powder
salt as required
sugar to taste
1/4 cup grated coconut – dry fry lightly
1 tsp cumin seeds
1 green chilli -cut into 3 parts each
3 tsp coconut oil or ghee
1 tsp mustard seeds
2 dry chilli - break into 2
1 small onion - chopped
2 stems curry leaves
Method:
Cook pumpkin with turmeric powder, chilli powder and salt in a 1/2 cup of water.
Meanwhile, pound the cumin seeds with the fried grated coconut.
Once the pumpkin is cooked and most of the water has dried up, mash the mixture. Continue to cook on low fire while you saute spices separately.
In a separate pan, add the coconut oil and when hot, add the mustard seeds and let it splutter.
Add the pounded ingredients.
Now add the dry chilli, curry leaves and finally the onions.
Give it a quick fry till onions are translucent.
Now add the fried items into the pumpkin and stir well. Increase the heat and add the green chilies.
You can add some sugar to bring out the flavours.
Cook through for a few minutes until everything is mixed in.
Congrats! You have just cooked a lazy dish of errisery.
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