- Preparation: Rinse the cowpeas/chawli well in water. Pressure cook them with 2 or 2.5 cups water with some salt till they are cooked completely. Drain and keep aside. Rinse the pumpkin & peel and chop into cubes. Making Mathanga Erissery: Take the pumpkin cubes and 1 cup water in a pan. Add turmeric powder, red chili powder and salt. Cover the pan and cook the pumpkin for 12-15 minutes or more on a low flame till they are cooked. Check the pumpkin a few times when they are cooking, to see if the water has not dried up. If the water dries up, then add some more water and continue to cook. When the pumpkin is cooking, take the grated coconut, green chili and cumin in a grinder jar. Add 1/2 cup water and grind to a smooth paste. Add this coconut paste to the pumpkins. also add the cooked cowpeas. Add 1/2 cup water or more if the consistency looks thick. Stir well and place the pan on fire and simmer for 10-12 minutes or more till the flavors are well blended. If the curry becomes thick, add some more water. When done cover with a lid and keep aside. Making Tempering For Mathanga Erissery In a small pan, heat coconut oil. crackle the mustard seeds first. Then add the curry leaves and the red chilies. Fry till the curry leaves start to become crisp and the color of the red chilies change. Add the coconut and saute till the coconut becomes golden. The fresh coconut gratings absorb all the oil. So keep on stirring and saute on a low flame, so that the coconut does not get burnt and there is even browning. Pour this whole tempering mixture into the mathanga erissery. Stir and serve pumpkin erissery hot with some steamed rice or sambar.
Mathanga erissery
#myrecipe
By Shaalini Shaalu
Jan, 8th
588
Servings
4 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Pumpkin
- Cowpeas
- Turmeric powder
- Red chilli powder
- Salt
- Grated coconut
- Cumin seeds
- Green chillies
- Curry leaves
- Mustard seeds
- Dried red chillies
- Oil
