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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Yellow Pumpkin Adai | Poosanikai Adai Recipe

Yellow pumpkin adai is a spicy pancake which is a healthy option for a weekend breakfast. Yellow pumpkin contains antioxidants and vitamins which gives a lot of health benefits to the body.

Video Recipe in Tamil...

https://youtu.be/AEuryYF-RcQ
Ingredients

Yellow pumpkin - 50 grams

Onion - 1

Curry leaves - few

Boiled rice - 1/2 cup

Chana dal - 1/4 cup

Urad dal - 2 tbsps

Red chilies - 3

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Method


Remove skin and scrap the pumpkin.

Chop the onions and curry leaves

Soak the rice and dals separately for four to five hours.

Add the soaked rice to the mixer jar and grind coarsely. Then add the dals, red chilies, turmeric and cumin seeds and grind to a smooth batter.

Mix the chopped onions, scraped pumpkin and curry leaves to the batter and adjust salt. 

The batter should be little thicker than the dosa batter.

Heat a tawa and pour a ladle full of batter and spread it evenly.

Sprinkle a teaspoon of oil and cook both the sides till golden.

Serve hot with Onion garlic chutney or powdered jaggery.

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