Pumpkin Erissery- Curry with pumpkin and dal

Vishu is fast approaching. It is one of the key festivals of Kerala in India celebrated as the new year. Vishu always brings to my mind the Vishu kani, kaineetam and most definitely the sadya(feast). Erissery is one of the main dishes which is made for the sadya.

A delicious Pumpkin with toor dal curry along with the roasted coconut is a gravy not to be missed. This is a simple an easy method to try at home and can be enjoyed with steamed rice.

1. Yellow Pumpkin – 1 cup
2. Toor dal – 1/4 cup
3.Chilli powder – 1-2 tsp
4.Curry leaves- few
5. Oil (Coconut oil preferred) -3 tbsp

To grind into a paste:
1. Fresh grated coconut – 1/2 cup. I used dry coconut – 4 tbsp with 1/2 cup coconut milk as a substitute.
2. Cumin seeds – 1 tsp

For tempering:
1. Grated coconut- 1/2 cup
2.Mustard seeds- 1.5 tsp
3. Curry leaves – few
4. Dry red chillies – 2-3
5. Oil (coconut oil preferred) – 2 tbsp

Please watch video for method.


Creamy Pumpkin soup

This is a very tasty and simple soup which I like to have for a light lunch along with bread. It has a very inviting orange colour and nicely flavoured.

A bit of history: The pumpkin soup has its origins from the country Haiti. It was first made as part of their celebration of Haitian Independence from the French Colonists in 1804. It is their symbol of unity during times of adversity.

The recipe below is not the original version as pumpkin soup has evolved into different variations based on ingredients used. Hope you like this simple version and enjoy!

Things you need:

1. Pumpkin cut into medium cubes (Any variety, I used Kent)- 2 cups
2. Onion – 1
3. Cumin seeds – 1 tsp
4. Turmeric powder – 1/2 tsp
5. Coriander powder – 1 tsp
6. Oil/butter – 2 tblsp
7. Cream – 1 tblsp (Optional)

Please watch the video for the method.