Kerala Pumpkin Erissery
A classic Kerala dish combining sweet pumpkin with a roasted coconut paste. The desiccated coconut roasts beautifully to release a deep, nutty aroma.
Ingredients
- 1.5 cups Maharani Coconut Powder (divided)
- 3/4 cup warm water (for rehydration)
- 3 cups yellow pumpkin, cubed
- 1/2 cup cowpeas (vanpayar), soaked and cooked
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin seeds
- 2 dry red chilies
- 1 sprig curry leaves
- 2 tbsp coconut oil
- Salt to taste
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Prepare the coconut: Rehydrate 1 cup of Maharani Coconut Powder with 1/2 cup warm water for the paste. Keep the remaining 1/2 cup of dry powder for roasting later.
02
Cook pumpkin: Boil the pumpkin cubes with turmeric, chili powder, and salt until soft. Mash lightly. Mix in the cooked cowpeas.
03
Make the paste: Grind the rehydrated coconut and cumin seeds into a smooth paste. Add this paste to the pumpkin mixture. Simmer for 3-4 minutes.
04
Roast coconut (The secret step): Heat coconut oil in a small pan. Fry mustard seeds, dry red chilies, and curry leaves. Add the remaining 1/2 cup of dry Maharani Coconut Powder. Roast on low heat until dark golden brown.
05
Finish and serve: Pour the roasted coconut mixture over the erissery. Stir well and serve.