Friday, December 19, 2008
This is one of authentic kerala curries which is served with rice.
Pumpkin - chopped in to big chunks - 2 cups [ i used green pumkin ]
water - enough to cook the pumkin
salt - to tate
To make a paste
greated coconut - 1/2cup
cumin seeds - 1tsp
black pepper - 5-6 whole
redchillies - 2-4
mustard seeds -1tsp
curryleaves - 7-8
shredded coconut - 3tbs
coconut oil - 3tsp
Cook the pumpkin with enough water turmeric and salt.
Dry roast the coconut,cumin seeds,pepper and redchillies until coconut is light browm.Let it cool. Make a fine paste. [If there is excess water after cooking the pumkin use it to grind the coconut]
Mix this paste to the cooked pumpkin. [drain the excess water].
let it boil.
In a nonstick pan add coconut oil,mustard,redchillies,curry leaves and the coconut. Roast until coconut turns brown about 3-4 miniutes.
Add the seasoning to the ellissery.