Well, everyone here knows there's a T&T event going on. "My Diverse Kitchen" is one of my favourite websites to surf in and I've tried one of the recipes before this month's event. Check out my walnut and date cake. And I'll transport you here for the original recipe of the erisseri.
Yellow Pumpkin - 1/4 kg (chopped)
Turmeric powder - 1/2 tsp.
Salt (to taste)
Grated coconut - 1/2 cup
Dry red chillies - 2
Cumin seeds - 1 tsp.
Grated coconut - 1/4 cup
Coconut oil - 1 1/2 tsp.
Mustard seeds - 1 tsp.
Curry leaves - few
Urad dal - 1 tsp.
Add chopped yellow pumpkins (I didn't peel them), salt, required water and turmeric powder in a pan. Bring it to a boil and reduce the flame and cook till the pumpkin is tender.
Grind 1/2 cup of grated coconut, cumin seeds and red chillies by adding enough water into paste. Add this paste to the cooked pumpkin (there should be little water with the pumpkin). Bring it to a boil, simmer and cook for 2 to 3 minutes. Remove and keep aside.
Heat oil in a small pan. Add mustard seeds and urad dal. Allow the mustard seeds to splutter and add the curry leaves. Keep aside.
In a dry pan, toast the 1/4 cup of grated coconut till brown color. Add this to the erisseri and also add the tempering and mix gently. Serve as side dish for rice.
Sent off to Zlamushka's "T&T-My Diverse Kitchen" hosted by Srivalli and run by Lakshmi.