Using coconut oil brings out the best flavor of this dish. The black pepper gives a nice kick to the erissery.
- 2 cups butter nut squash cubed
- 1/4 tsp black pepper corn/ kurumilagu
- 1/4 tsp cumin seeds
- 1 red chilli
- 2 tbsp dessicated coconut
- 1/4 tsp turmeric powder
- Salt to taste
For the tadka:
- 2 tsp coconut oil/ olive oil
- 1 tbsp dessicated coconut
- 1/4 tsp mustard seeds
- 3-4 curry leaves
- Add enough water just to cover the butternut squash in a pan.
- Cook till soft, not mushy with turmeric powder and salt to taste.
- Grind the pepper, red chilli, cumin, coconut with a little water to form a nice paste. ( no need to roast them)
- Add the ground paste to the cooked squash and mix well, without mushing up the squash too much.
- Let it come to a boil and turn the heat off.
- In a pan do the tadka. by spluttering the mustard seeds. curry leaves and fry the coconut till golden on a low fire.
- Pour the tadka an the erissery.
- Serve hot with rice as a side dish.
Nithu tagged me and gave an excellent idea to pick and choose questions from 3 fellow bloggers. And that's what I did!
1. Who inspired you to cook or bake?
My parents and the foodie in myself! He.. He...
2. What is your take on organic food? is it a big deal for you?
I have accidentally bought organic bananas in the past and thought,"Gee! these bananas are expensive!" I then tried buying milk, but was getting way too expensive. They became like sour grapes for me and went back to regular food. so, bottom line, not a big deal!
3. You try a new recipe and it does not turn out good,what will you do ?
4. Do you have a New Year's resolution-and will you be sticking to it?
I really want to avoid snacking junk. At work, there is always easy access to cookies, cakes and brownies as it's someone's birthday all the times. I want to have the guts to say no to my cravings and keep it under control.
I strongly believe in eating meals on time. Untimely meals may increase one's chance of developing acid peptic diseases and binging later.
Parsley, too much cheese, olives
Happy weekend for you all!