It’s pumpkin season again and they are literally everywhere. Pumpkins are made into almost all forms: pies, cookies, cakes, breads, lattes with pumpkin spice and many more. I’d made pumpkin pie a few years ago from scratch, if you are looking for a recipe check this out: pumpkin pie recipe with step by step preparation method.
I made this vegetarian dish with pumpkin when I’d made Sadya. It’s called pulissery and the gravy is made of coconut and yogurt. I had made pulissery with cucumber, beetroot and pineapple before, so this time I tried with pumpkin. It tasted really good with pumpkin as well.
Pumpkin Pulissery -Pumpkin in Coconut-Yogurt Gravy
In a saucepan, combine pumpkin with the ingredients mentioned above “to cook pumpkin’ and cook covered till pumpkin has turned soft. Don’t over cook or mash it.
In a blender, grind the above mentioned ingredients “to grind”.
Add the ground coconut mixture to the cooked pumpkin, combine well and cook for a few minutes till the raw taste of coconut goes away.
Add the yogurt to a bowl & beat well using a spoon or whisk.
Remove the pumpkin mixture from the heat and immediately add yogurt to it, combine well.
Heat over low heat for a couple of minutes.
Taste and add more salt if needed.
For making seasoning
Heat a small pan, add oil, let oil turn hot.
Add mustard seeds, let splutter.
Add dried red chilies roughly chopped and curry leaves, saute for a few seconds.
Pour this seasoning over the pumpkin pulissery and cover the pan with its lid to lock the aroma of the seasoning.
Serve as a side dish along with rice. This can be also served as one of the side dishes in Kerala Sadhya.
-You could replace pumpkin with pineapple, mango, plantain etc.
Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...