Mathan Erissery (Kerala Pumpkin and Coconut Curry)

Ingredients

• Pumpkin - 250 g
• Coconut - 3/4 whole
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Dry red chilies - 3 whole
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Coconut oil
• Curry leaves
• Salt, to taste

Instructions

1. 1Cut the pumpkin into medium cubes and place them in a pot with 1/2 tsp turmeric powder and salt; cover with water and boil until the pieces are tender and can be pierced easily.
2. 2While the pumpkin cooks, grate 1/2 of the coconut and combine it with 1/4 tsp cumin seeds in a grinder; blitz to a fine, smooth paste with a little water.
3. 3Stir the coconut-cumin paste into the cooked pumpkin and simmer gently until the sauce thickens to a creamy consistency, then turn off the heat.
4. 4Heat a little coconut oil in a small pan and add 1/2 tsp mustard seeds; when they begin to splutter, add the curry leaves, cumin seeds, 3 whole dry red chilies and 1 tsp urad dal and fry until the dal turns golden and fragrant, then pour this seasoning over the pumpkin.
5. 5In another skillet, warm a splash of coconut oil and sauté the remaining grated coconut until it is golden brown and aromatic; fold the toasted coconut into the curry and mix well.
6. 6Serve the erissery hot with steamed rice, and optionally finish with a drizzle of coconut oil before serving for extra fragrance.