Pumpkin Erissery

Pumpkin Erissery a.k.a Kerala’s traditional pumpkin dish is an essential part of the Onam Sadya. Erissery meaning a traditional Kerala recipe makes use of a ground coconut paste and then the pumpkin is finally seasoned with roasted coconut. I do love pumpkin and its subtle sweetness. When this dish is made at home, we compliment it with some fish curry, papadam, and rice. I can eat it for days! Try this at home with some of my boatman’s fish curry and you won’t be disappointed 🙂


  • Prep time – 20 minutes
  • Cook time – 30 minutes


  • Pumpkin (Skin and Seeds removed, then cubed into small pieces) – 2 cups 
  • Shallots – 2
  • Grated Coconut – 1/2 cup
  • Cumin seeds – 1/2 tsp
  • Garlic (Chopped) – 1 pod (OPTIONAL)
  • Turmeric Powder – 1/2 tsp
  • Chilli Powder – 1/2 tsp
  • Indian Green Chilly (Slit Lengthwise) – 1
  • Water – 1/2 cup
  • Salt to taste
  • For tempering:
    • Coconut Oil – 1 tbsp
    • Dried Red Chilly (Cut in half) – 2
    • Mustard seeds – 1/2 tsp
    • Shallots (Finely Sliced) – 1 tbsp
    • Curry Leaves – 10
    • Grated Coconut – 1 tbsp
    • Salt to taste


  1. Heat a pot over medium heat and add the pumpkin, turmeric powder, chillie powder, green chilly, salt, and water. Let the pumpkin cook till it is soft but still has a bite in it 
  2. Using a grinder, grind the coconut, cumin, shallots, and garlic for a few seconds (you want a coarse consistency and not a smooth paste)
  3. Add the ground ingredients to the cooked pumpkin and mix gently without smashing the pumpkin. Let this cook for 5 minutes then turn the stove off
  4. Heat a different pan (for tempering), and add the coconut oil. When the oil is hot, add the mustard seeds, dried red chilly, shallots, and curry leaves. Pour this over the cooked pumpkin
  5. In the same pan, roast the grated coconut (1 tbsp) till it turns brown. Add it to the pumpkin 
  6. Cover immediately and let it stand for 10 minutes 
  7. Serve warm 🙂

Pumpkin Masala


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