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Pumpkin curry recipe kerala style,indian recipes for dinner in hindi,beyond diet program review,dieting tips to lose belly fat - Try Out

Subscribe to our mailing list and get interesting recipes and cooking tips to your email inbox. Anyways our today topic is Erissery a typical Kerala curry one of the main dish in Onam Sadya among others. Erissery is made with pumpkin known as Mathanga in Malayam, Red Beans (Vanpayar) along with coconut and few other ingredients with final touch of coconut, mustard tempering. Normally I make pumpkin stir fry in dry version or with in curry form and lately I have been cooking so much of pumpkin that this erissery came as very good change from my usual routine though I had my doubts if MIL would like this erissery as it has coconut and that's something we don't add much in our cooking but to my surprised everyone like it very much and I have already made it couple of times and my new batch of pumpkin will be used again for Erissery I think. And if you like pumpkin then you should try this it doesn't matter if you celebrate Onam or not just don't miss this curry it goes well with steamed rice.


While pumpkin gets cooked grind together all the items listed under 'To Grind' to fine paste, use 1-2 tbsp of water if required. Cook pumpkin for 10-12 minutes or until pumpkin gets cooked.Once pumpkin gets cooked mash slightly with back of ladle.
To prepare tempering in a tadka or small pan heat oil add mustard seeds and allow to splutter, add curry leaves, dry red chilies ( I didn't used), coconut. Erissery (with pumpkin or mathanga) is a typical Kerala Onam sadya recipe that's almost always made during a festival or wedding.
If you would like to check out more Kerala recipes, then my favourites are inji curry, Kerala avial, and cabbage thoran.


I realised a couple of weeks back that its been quite a while since I posted any Kerala recipe in here. It wasn't surprising because when I think of making a new dish, I always try to look up Brahmin recipes since that's something TH would enjoy and something I can learn too. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!



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