Golden Pumpkin Erissery

Name: Golden Pumpkin Erissery
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the curry : -; 1 cup Pigeon peas/ Toor dal (Soaked 30 minutes); 1 cup(200 grams Pumpkin,peeled & cubed; 3 green chillies,slit; 1/4 tsp turmeric powder; 1 –1½ cups water; 2 springs Curry leaves; 1/2 tsp salt or to taste; 1 pinch Fenugreek powder; For the coconut paste : -; 1/2 tsp cumin seeds; 1 small onion seeds; 3 Garlic cloves; 2 green chillies, chopped; 1/2 cup grated coconut; 1/8 tsp turmeric powder; For tempering : -; 1 tbsp ghee; 2 tbsp grated coconut; 1/2 tsp mustard seeds; 1/2 onion, finely chopped; 1 dried red chilli; 1 spring curry leaves; To serve : -; Steamed rice; Mango pickle; Rosted Papad

Krishna Dholakia @krishna_recipes_

#CA2025
#Cookpadindia
#OnamSpecialrecipe
#Southindianrecipe
#Traditionalrecipe
#GoldenPumpkinErissery
#KeralaTradition
#OnamSpecial
#CoconutAndPumpkinrecipe
#SouthIndianFlavours
#OnamSadyafeast
Golden Pumpkin Erissery is a traditional Kerala (South Indian) dish made with pumpkin, red gram or any lentil or toor dal, and grated fresh coconut. It's tempered with coconut oil or pure ghee and served with steaming rice, papad, and pickles.
I had a dear friend Prasanna Menon from Kerala, and I got to taste many dishes made by her mother. They would beautifully decorate their homes with flowers and colorful rangoli during Onam. They would prepare a variety of dishes like dosa, idli, banana (both raw and ripe), pumpkin, and much more. I enjoyed learning the names of these dishes and would even memorize them. This Golden pumpkin erissery recipe brought back memories of her mother's cooking. She used to grate coconut and grind spices on a stone, and had a special tool for grating coconut. I'm grateful to CookPad for allowing me to learn and try her recipes after so long.

Krishna Dholakia @krishna_recipes_

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Ingredients

25 - 30 minutes

4 servings

For the curry : -
1 cupPigeon peas/ Toor dal (Soaked 30 minutes)
1cup(200 grams Pumpkin,peeled & cubed
3green chillies,slit
1/4 tspturmeric powder
1–1½ cups water
2 springsCurry leaves
1/2 tspsalt or to taste
1 pinchFenugreek powder
For the coconut paste : -
1/2 tspcumin seeds
1small onion seeds
3Garlic cloves
2green chillies, chopped
1/2 cupgrated coconut
1/8 tspturmeric powder
For tempering : -
1 tbspghee
2 tbspgrated coconut
1/2 tspmustard seeds
1/2onion, finely chopped
1dried red chilli
1spring curry leaves
To serve : -
Steamed rice
Mango pickle
Rosted Papad

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Steps

25 - 30 minutes

1

First, take pumpkin and toor dal. Gather all the ingredients for cooking. Wash the toor dal with water and soak it in water for 1/2 hour. Peel the pumpkin, remove the seeds, and cut it into uniform pieces.
2

Add dal, pumpkin pieces, turmeric, chopped green chilies, chopped onion, curry leaves, salt, and water to a cooker. Stir well and cook on high flame for 2 whistles. Then reduce the flame and cook for 10 minutes. Let the cooker cool down. Meanwhile, grate the coconut.
3

For Grinding: Collect all the ingredients.
4

In a mixer jar, add 1/2 teaspoon cumin, followed by chopped green chilies, onion, and garlic cloves. Pulse until coarsely crushed. Then add grated coconut and turmeric powder, and coarsely crush again. (I coarsely ground all the ingredients together)
5

Now, once the cooker has cooled down, open and check if the pumpkin and dal are well-cooked. Mash the pumpkin pieces and add hot water if you prefer a thinner consistency. Bring the mixture to a gentle boil, then reduce the flame and add the prepared coconut grinding mixture. Cover with a lid slightly ajar and let it simmer for 5 minutes. Finally, taste and adjust the salt if needed.
6

For Tempering: Heat ghee in a pan, add mustard seeds. Once they splutter, add chopped onion, dried red chili pieces, grated coconut, and curry leaves. Prepare the tempering and add it to the cooker. Finally, add a pinch of fenugreek powder and mix well. Cover and let it rest for 5 minutes so that all the flavors blend into the mixture.
7

Serve the prepared delicious golden Pumpkin Erissery (Pumpkin and Dal Curry with Coconut).

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Krishna Dholakia @krishna_recipes_

on September 06, 2025 10:25

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==