### TranslatedIngredients: 300 grams Kaddu (Parangikai/ Pumpkin) - peeled and chopped,1/2 cup Fresh coconut - grated coconut to be ground,1/4 cup Fresh coconut - to be roasted,1 Green Chilli,1-1/2 teaspoons Mustard seeds,2 teaspoons White Urad Dal (Split),2 sprig Curry leaves,3 Dry Red Chillies,3/4 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 tablespoon Coconut Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chilli in a mixer grinder.Add a little water if required, and make it into a fine paste. Keep aside till needed.In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric. Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up.Add the coconut and spice mixture and let the Pumpkin Erissery cook for about 4-5 minutes at low heat till a nice aroma is released. Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste.Once done turn off the heat.In a small tadka pan, heat oil, add mustard seeds, when they crackle, add urad dal, and once the urad dal has turned golden brown add curry leaves and dry red chillies.Add coconut by constantly stirring over a medium low flame. Let it brown slightly till aromatic. This takes about 3-4 minutes. Once done, add this to the Pumpkin Erissery, give it a stir and serve hot. Serve Pumpkin Erissery with Steamed rice,  Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch.
