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Tuesday, May 4, 2010


Pumpkin(chopped into cubes) - 2 cups
Coconut (grated) - 4 + 1 tbsp
Jeera/cumin seeds - 1 tsp
Salt - to taste
Tumeric powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Kootu powder/sambar powder - 1 tsp
Jaggery(powdered) - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaf - a sprig
Oil - 1 tsp

Cook pumpkin pieces with salt, tumeric, kootu powder & black powder.
Once pumpkin is cooked halfway, add jaggery pieces.
Grind coconut(4 tbsp) & jeera into paste.
As pumpkin pieces cooks, add coconut paste and boil.Transfer the erissery to a bowl.
Heat oil in another pan , add curry leaves, 1 tbsp coconut,urad dal and mustard seeds. Saute the seasoning till coconut gratings are gloden brown.
Add seasoning to erissery and serve hot with rice and pickle.

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