Pumpkin Capers
This traditional Kerala dish tastes perfect with steamed rice!
Servings Prep Time
2 25minutes
Cook Time
25minutes
Servings Prep Time
2 25minutes
Cook Time
25minutes
Ingredients
For coconut paste
For tempering
Instructions
  1. Cook the cowpeas with two cups of water and a little salt.
  2. Cook the pumpkin cubes with the turmeric powder, red chili powder and salt in a cup of water for 15 minutes on a low flame.
  3. Continuously check the pumpkin to ensure that there is water in it. Add more if needed.
  4. With half a cup of water, grind together the coconut, cumin seeds and green chilies.
  5. Stir the paste into the pumpkin mixture.
  6. Add the chickpeas to this curry.
  7. Stir the curry and then allow the pumpkin to cook for ten more minutes on a low flame.
  8. Heat the coconut oil in a pan and fry the mustard seeds.
  9. Add the curry leaves and red chilies and fry.
  10. Add the coconut and sauté.
  11. Add this tempering to the pumpkin erissery and stir.
  12. Serve the erissery hot!