This dish is enjoyed as a side dish throughout Kerala in weddings and festivals. It's two star ingredients are pumpkins and coconut and can be prepared easily within 30 minutes.


  • 1 Cup pumpkin slices
  • 1/2 tsp turmeric
  • to taste Salt
  • Water
  • 1/2 cup coconut, grated
  • 1/2 tsp turmeric powder
  • 2 garlic cloves
  • 1/2 tsp cumin seeds
  • 3-4 Green chillies
  • 1/4 tsp Pepper powder

For the tempering:

  • 1/4 cup coconut, grated
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 4 Red chillies
  • 1 Curry leaves sprig


  1. Blend grated coconut along with garlic, cumin seeds, green chillies, turmeric powder and pepper powder into a fine paste. Keep it aside.
  2. Cut pumpkin into small cubes and boil them. Add turmeric powder and salt before cooking. Mash the cooked pumpkin pieces with a spatula. You can also leave few cubes instead of mashing the whole mix.
  3. Now add the blended coconut paste to the pumpkin mash and let it simmer on a medium flame.
  4. In another pan, heat two tsp of oil and add mustard seeds. Just when they start to splutter, add red chillies and curry leaves. Now finally add the grated coconut. Fry it until the coconut turns brownish in color. Now mix it in the erissery.
  5. Serve.