Ingredients

1. Pumpkin – 250 gms
2. Grated Coconut  – 3/4 th of a coconut
3. Turmeric powder  – 1/2 tsp
4. Cumin seeds(jeerakam)  – 1/4 tsp
5. Dry red chilly – 3
6. Mustard seeds -  1/2 tsp
7. urad dal(uzhunnu parippu) – 1 tsp
8. Coconut oil
9. Curry leaves

Method of Preparation

1. Cut pumpkin(use golden  yellow colored pumpkin) into medium cube pieces and boil with turmeric powder and salt.

2. Grate 1/2 of a coconut and grind with cumin seeds into a fine paste.

3. Add the coconut paste to previously  cooked pumpkin and boil until it reaches  thick in consistency.Turn off the heat.

4. Heat coconut oil in a pan. splutter mustard seeds. Add curry leaves, cumin seeds,dry red chilly and urad dal and once it is done add the seasoning to it.

5. In another pan, heat oil and add the remaining grated coconut and saute till golden brown in color. Add this to erisseri and mix well.

6. Serve with  rice.