Friday, 16 September 2016

Erissery #sikandalouscuisine

I saw this delicious recipe by Ambili Kurian and knew I had to make it which I did for Onam . I tweaked flavour balance to suit our tastebuds . This is what I did.


1 Kg Yellow Pumpkin.
1 Coconut ( 2/3 used for paste , 1/3d used for tempering )
1 Heaped Teaspoon Haldi Powder.
10 Green Chilies.
5-7 Cloves Garlic.
1 Teaspoon Jeera.

For Tempering:
1 Teaspoon Mustard Seeds.
4-5 Dried Red Chilies.
1 Onion Sliced.
1/3d Balance Grated Coconut.
Curry Leaves.

1 Kg Yellow Pumpkin - Skin , cube , add 1 heaped teaspoon Haldi Powder and salt . Pressure cook with 1/2 cup water for two whistles . Set aside allowing pressure to drop naturally.Mash pumpkin randomly

Make paste of  2/3d Coconut with 10 Green Chilies , Garlic and Cumin .Mix this paste with mashed pumpkin and simmer over a medium flame while you get on with the tempering.

Heat oil , splutter Mustard Seeds , add Dried Chilies , Curry Leaves. Add sliced Onions , begin to brown then add balance Grated Coconut and cook till brown.Mix this into the pumpkin coconut blend , cook for a minute or two for flavours to marry . Adjust seasoning .

This came out brilliantly .

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