Grind fresh coconut, cumin seeds, and green chili into a fine paste.

Set the spice paste aside.

In a heavy-bottomed pan, combine chopped pumpkin, water, salt, and turmeric powder.

Cover and cook until pumpkin is tender but firm, mixing occasionally until water has almost dried up.

Add the coconut spice mixture and simmer for 4-5 minutes on low heat until fragrant.

Adjust spices to taste.

Turn off the heat.

In a small tadka pan, heat coconut oil.

Add mustard seeds; when they crackle, add urad dal.

Once urad dal is golden brown, add curry leaves and dry red chilies.

Add grated coconut and stir constantly over medium-low heat until lightly browned and aromatic (3-4 minutes).

Add the tempered spices and coconut to the pumpkin erissery.

Stir well and serve hot.