PUMPKIN CURRY WITH COCONUT

Pumpkin Erissery- Mathanga Erissery


erissery

Erissery is a traditional recipe of Kerala, this recipe is one of the main dish in Onam Sadya. Erissery is made with pumpkin known as Mathanga in Malayalam, Red Beans (Vanpayar) along with coconut and few other ingredients with final touch of coconut, mustard tempering.

Erissery a typical Kerala curry, Erissery has to be one of the easy recipe too, well most of the sadya recipies are easy too… but this one is very straight forward and it taste delicious. I make it every now and then…

Erissery can also be made with various vegetables than pumpkin, like yam, plantain, raw papaya etc where pumpkin erissery is one of the famous. Some times I make with mixing vegetables like pumpkin and yam or plantain…

Pumpkin Erissery/Mathanga Erissery Recipe


Ingredients

  • 2 Cups Pumpkin Cubed
  • 1/2 Cup Red Beans Soaked
  • 3/4 tsp. Red Chili Powder
  • 1/4 tsp. Turmeric Powder
  • 2 Green Chilies
  • Few Curry Leaves
  • 3 tbsp. Coconut Granted
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Garlic
  • 3 Shallots Onions
  • 1 tbsp. Oil (Preferred Coconut Oil)
  • 1/2 tsp. Mustard Seeds
  • Few Curry Leaves
  • 2 Dry Red Chilies
  • 2 tbsp. Coconut Grated

Instructions

  1. Wash and soak red bean (vanpayar) over night, rinse and pressure cook with 1 cup water and little salt and keep it aside.
  2. In a pan or wok heat 1 cups of water add pumpkin pieces, curry leaves, turmeric powder, red chili powder, salt and slit green chilies.
  3. Grind 3 tbsp. coconut, 1/2 tsp. cumin seeds, 1/4 tsp. turmeric powder, 1 tsp. garlic, 3 shallots  together to fine paste, add water if required.
  4. Once pumpkin gets cooked mash slightly with back of ladle.
  5. Add cooked red beans and mix well.
  6. Add ground coconut mixture mix and bring it to boil.
  7. Allow it to simmer for 5 minutes or until desire consistency, remove from flame.
  8. To prepare tempering, heat oil in a pan add mustard seeds and allow to splutter, add curry leaves, dry red chilies and coconut.
  9. Fry low flame until coconut becomes golden brown.
  10. Add half of tempered coconut over erissery and mix
  11. Garnish with remaining and serve.
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6 Comments Add yours

  1. lathiya says:

    Delicious..looks yummy

    Liked by 1 person

    1. Thank you Lathiya

      Like

  2. Megala says:

    Nice to add red bean with pumpkin!

    Liked by 1 person

  3. It’s an amazing recipe. Will definitely try . Also Follow my blog ‘gourmet cravings’ for such savory recipies. http://gourmetcravingsblog.com

    Liked by 1 person

  4. Amazing recipe. Will definitely try it. Also Follow my blog ‘Gourmet cravings’ http://gourmetcravingsblog.com for more such savory recipies.

    Liked by 1 person

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