Pumpkin Elchikeri is popularly made by the Konkani community of Kerala. A combination of Pumpkin, Split Pigeon peas and a coconut gravy using cracked pepper for flavour make this a unique dish. I like mine slightly sweet, so include a small lump of jaggery while cooking the Pumpkin.
Ingredients :
- 1/2 kg pumpkin
- A fistful of Arhar Dal/ Split Pigeon peas
- 1/4 of a large coconut
- 1 tsp of pepper
- 1 tsp Ghee/clarified butter
- 7 roasted dry red chillies
- A tsp of tamarind paste
- A small lump of jaggery
- Salt
- 2 tbsps oil
- 1 tbsp grated coconut
- 1 tsp mustard
- 1 tsp jeera
- 3 sprigs curry leaves
- A pinch of Haldi/Turmeric
Method :
Wash and pressure cook the Arhar Dal. Churn and keep aside. Chop the pumpkin into slightly larger than bite size pieces. Cook them with salt and jaggery till they are cooked but firm. Heat the Ghee in a pan. Add the pepper and allow it to crackle. Grind the coconut, roasted red chillies, crackled pepper and tamarind to a smooth paste. Drop this paste and the cooked and churned Dal into the cooked pumpkin pieces and boil well. Heat oil. Add the mustard and after it splutters add the jeera. After it crackles add the grated coconut, haldi and toss. Add the curry leaves and roast for a few seconds. Drop the seasoning into the duddya Elchikeri and boil well.
Note : the same can be made using teppal/ triphal/ Sichuan pepper while grinding the Masala. This is not seasoned.
