Kerala Style Eriseri | Yellow Pumpkin Eriseri

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Pumpkin eriseri is one of the authentic dish of kerala. Eriseri can be made from yam, vazhzkai ( Green Plantain) or with Pumpkin.

Eriseri is done as a part of sadya. Here comes the recipe of Eriseri made with Yellow Pumpkin.

Kerala Style Eriseri  | Yellow Pumpkin Eriseri Preparation time: 5 mins |Cooking time: 25 mins | Serves: 2 Ingredients Yellow Pumpkin 1 cup (diced into cubes) Coconut ½ Cup Red Chilli 3- 4 Zeera ½ Tbsp Turmeric ¼ Tsp water 2 Cups Salt As needed To Temper Coconut Oil 1 Tbsp Mustard ½ Tsp Urad dal ½ Tsp Coconut 2 Tbsp Curry leaves 1 Sprig Method 1. Dice the yellow pumkin into 1 inch cubes. Boil 2 cups of water and add the pumpkin and turmeric. Cook the pumpkin. It took about 15 - 20 mins for me.  2. Grind Coconut, zeera, red chilli to a smooth paste by adding little water. 3. Add the grounded paste to cooked pumpkin. (Dont drain the extra water in pumpkin) 4. Cook till the eriseri boils. 5. In a pan, add coconut oil. Add mustard. After it splutters, add urad dal and curry leaves. Finally add coconut and roast till it turns brown. Add this tempering to eriseri. Note: 1. Cooking time of yellow pumpkin might differ. 2. You can add cooked Thuvar dal too.

Enjoy this delicious dish!!!!!!

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Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu

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I was just looking through my mom's cook book and found this mor kuzhambhu. I usually make mor kuzhambhu by soaking thuvar dal, coriander seeds etc... instead i wanted to try this one.

I am always super careful when making Mor kuzhambhu. I am afraid that the curd would curdle, but now i know the trick. No more curdling!!!

Mor kuzhambhu and parupu usli go well together, but i made Rajasthani Bhindi which made a good side dish for this kuzhambhu. Rajasthani Bhindi' s recipe on its way.

Kerala Style Mor Kuzhambhu | White Pumkin Mor Kuzhambhu Preparation time: 10 mins |Cooking time: 25 mins | Serves: 2 Ingredients Thick Curd ¾ + 1/2 cup Coconut (Grated) ½ cup White Pumkin  1 Cup Cubed Green Chilli 4 Pepper ¼ tsp Water 1/3 Cup Turmeric ¼ tsp Salt As Needed To Temper Oil 1 tsp Fenugreek seeds  ¼ tsp Mustard ¼ tsp Curry leaves 4-5 leaves Red Chilli 1 Method 1. Cook the white pumkin separately. whisk the curd with water. There should not be any lumps. 2. Grind coconut, green chilli, pepper to a smooth paste. Add little water while grinding. 3. To the curd add turmeric, grounded paste, vegetables and salt.  4. Heat the curd till it starts to froth. Do not boil. Remove from flame when you see froth. 5. In a pan, add oil followed by the ingredients given in the table " To Temper". Add to the Mor kuzhambhu. Notes:   Do not boil the curd. It will curdle if you boil. Remove immediately after it starts frothing.   Whisk the curd and water to a uniform mixture, Lumps might lead to curdling while heating.   Always mix the veggies, grounded mixture to curd and then heat.   Apart from white pumpkin you can use Colacassia, yam, vazhakai, vendakkai.   I added water to curd, because my curd was too thick.

I am really sorry for adding one more picture. I don't know if these pics look appealing or good, but i just thought i am improving. When i see other blogs i always get into the details on photography and i always wanted to reproduce one such picture. Hope i am on a right track!!!

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Manathakkali Vathal kuzhambu recipe

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Manathakkali Vathal kuzhambu recipe

Ingredients

                                   

Manathakalli  (Dried and Processed)	2 tblsp
Small Onions (Shallots)	3-4
Tamarind	Gooseberry size
Sambar Powder	2 tblsp
Salt	as per taste

For seasoning

Sesame oil	2 tblsp
Mustard seeds	1 tsp
Kadala parupu (Bengal gram)	1 tsp
Fenugreek seeds	1tsp
Curry leaves	4-5 leaves
Red chilli	1-2

Preparation

1. Soak the tamarind in 1/2 cup of hot water. After ten mins, extract the tamarind juice and add 1 and 1/2 cup of water to it.

2. Peel the skin of small onions and you can also cut them into two.

Method

1. Heat a kadai with Sesame oil, add mustard seeds.Once, the mustard seeds starts popping add the items mentioned under seasoning in the same sequence given. Fry for about a minute

2. Now add the Manathakalli. Continue frying till all ingredients becomes golden brown.

(The dried Manathakalli will become round in shape once they are fried in oil)

3. Add the tamarind water. Then, add Sambar powder and salt. The kuzhambu has to boil for about 10 mins. The oil will separate out.

Notes

1. You can also Jaggery. Jaggery will be added at the last when the kuzhambu starts to boil.

2. Instead of Manathakalli you can also add other vethals.

3.If the kuzhambu becomes watery, Mix rice flour or besan in little water. Make them as a fine paste. Add this paste to the boiling kuzhambu. The kuzhambu  becomes thick immediately.But i recommend not to add the thickening agents as they will alter the taste of kuzhambu .

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