Yellow Pumpkin Curry | Pumpkin Erissery | Poosanikai Kootu

This pumpkin recipe is very popular in Kerala. In this recipe, we are cooking pumpkin with black-eyed beans or cowpeas. 

Ingredients 

Black-eyed beans - 1/4 cup

Yellow pumpkin - 500 grams 

Coconut 1/4 - cup 

Cumin seeds- 1/2 tsp

Turmeric powder - 1 pinch

Chili powder - 1/2 tsp

Sugar - 1/2 tsp

Salt to taste

For seasoning

Coconut oil - 3 tsp

Mustard - 1/2 tsp

Red chilies - 3

Asafoetida - 1/4 tsp 

Curry leaves - few

Method

Remove the skin and cut the pumpkins.

Dry roast black-eyed beans for 2 - 3 minutes and pressure cook for 2 whistles. 

Grind the coconut with cumin seeds and keep aside.

Heat 3 teaspoons of coconut oil and season with mustard Red chilies, asafoetida, and curry leaves.

Add pumpkin pieces. Add a pinch of turmeric and 1/4 cup of water. 

Cover and cook for 3 minutes.

The pumpkin is half cooked now. Add chili powder, ground coconut paste, and little water. Mix well and cook till the raw smell goes or for 3 to 5 minutes.

Once the pumpkin pieces cooked well, add cooked black-eyed beans.

Adjust salt and add half a teaspoon of sugar for taste. 

Mix well and cook for a minute and turn off the flame.

Delicious pumpkin cowpeas curry is ready!

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