10 November 2017

Mathanga Erissery

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Mathanga Erissery

Pumpkin and red cow peas cooked with coconut ,usually served during onam /vishu sadhya.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
  1. Red cow peas/Vanpayar - 1/2 cup
  2. Mathanga/pumpkin,cubed - 1.5 to 2 cups
  3. Green chili,cut vertically- 2 to 3
  4. Turmeric powder- 1/4 tsp
  5. Water- as required
  6. Salt- to taste
For coconut paste:
  1. Grated coconut - 1/2 cup
  2. Garlic- 3 small cloves
  3. Turmeric powder- 1/4 tsp
  4. Kashmiri chili powder- 1/4 tsp
  5. Water- as required
For Tempering:
  1. Coconut oil/Ghee - as required
  2. Mustard seeds - 1/4 tsp
  3. Cumin seeds- 1/8 tsp
  4. Dry red chilies- 2
  5. Shallots,sliced- 2 to 3
  6. Curry leaves- few
  7. Grated coconut- 1/2 cup
  • Cook the red cow peas/vanpayar until soft ,drain and keep aside.Cook the pumpkin with green chili,turmeric powder,salt to taste and sufficient quantity of water,until soft and mushy.

  • In a blender,add all the ingredients listed under 'for coconut paste' and gring to form a smooth paste.

  • Add this to the cooked pumpkin and cook for about 8 to 10 minutes over medium low flame.Add the cooked cowpeas and mix well.

  • For tempering,heat oil in a pan  and add mustard seeds,let it splutter.Add cumin seeds and saute for few seconds.Next add dry red chilies, shallots and curry leaves,saute until shallots turns soft.Finally add the grated coconut and cook stirring continuously until it turns golden brown.

  • Add this coconut mixture to the curry and switch off the flame.Serve with rice.

    • Adjust the amount of green chilies and chili powder according to your taste.

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