Special Onam treats to savour

1. Erissery (Pumpkin curry)
Ingredients
Red Pumpkin – 1
Black eyed peas – 250gm

Chilly powder – 2 tbsp
Turmeric powder – 2 tbsp
Small Onions – 100gm
Cumin seeds – 1tbsp
Fresh coconut – 1 cup
Green chilies – 6
Curry leaves
Salt to taste

Procedure:
Cook the black eyed peas. Separately, cook the red pumpkin with enough salt and water. Add the pumpkin to the black eyed peas once cooked.
Add the spices and chilies to the mixture and cook on a low flame until it becomes very soft. Grind the coconut, cumin seeds and onions and add this into the mixture.
Keep it aside while allowing it to boil for sometime. In a pan, heat some oil, add mustard seeds, curry leaves, and some fresh grated coconut. Pour this over the pumpkin and mix well. 

Pineapple Kichchady (Pineapple savoury)
Ingredients
Pineapple – 2
Baby onions – 100gm
Red chilies - 2
Fresh grated coconut – 1 cup
Cumin powder – 1tbsp
Chilly powder – 2tbsp
Turmeric juice – 1/2 cup
Sugar – 2tbsp
Salt

Procedure:
Chop the pineapple into finely cut pieces and cook it in two cups of water. To this, add salt and spices. Once the gravy becomes thick, add the coconut, onions, cumin seeds and sugar. Sauté the mixture using coconut oil, red chilies, curry leaves and mustard powder.

Pavakka Theeyal (Bitter gourd curry)
Ingredients
Bitter gourd – 2
Fresh coconut – 1
Chilly powder – 1tbsp
Coriander powder – 1tbsp
Turmeric powder – 1tbsp
Coconut oil – 250ml
Baby onions
Ginger – one finely cut into tiny pieces
Curry leaves
Tamarind paste – 2tbsp 

Procedure:
Slice the bitter gourd into small pieces and fry it with onions and salt in oil over a low flame until the vegetables are well cooked. In another pan, roast the coconut with the spices till it turns deep brown. Grind this into a fine paste. Sauté onion, curry leaves, ginger, coconut and add this to the paste. Add the tamarind juice and the bitter gourd mixture and cook on low flame for 10 minutes.