Pumpkin Erissery

Pumpkin erissery, a favorite in Onam Sadya brings together the sweetness of pumpkin and coconut to make a delicious dish. It also goes by the name elisseri in some parts of Kerala. This dish is usually made for special occasions like Onam but my family loves it so much that we enjoy it every other week. Hope you love it as much 🙂


  • Prep time – 15 minutes
  • Cook time – 30 minutes


  • Pumpkin (Cleaned and Cubed) – 250 g
  • Grated Coconut – 1 cup
  • Grated Coconut for seasoning – 1 tbsp
  • Cumin Seeds – 1/2 tsp
  • Garlic – 3 cloves
  • Curry Leaves – few
  • Turmeric Powder – 1/2 tsp
  • Kashmiri Chilli Powder – 1 tsp
  • Oil for seasoning
  • Mustard seeds – 1/4 tsp
  • Salt to taste


  1. Cook the pumpkin with turmeric powder, kashmiri chilli powder, and salt
  2. Grind the coconut with cumin seeds, garlic, and curry leaves till you get a coarse mixture
  3. Add the coconut mixture to the cooked pumpkin and mix. Be careful to not smash the pumpkin. Turn off the heat
  4. In another frying pan, heat some oil. Once hot, add the mustard seeds, curry leaves and 1 tbsp of grated coconut. Mix until the coconut turns golden brown
  5. Pour this over the prepared pumpkin and cover
  6. Serve warm with rice 🙂

Pumpkin erissery


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