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Mathanga Erissery

Mathanga Erissery

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 5

  • Mathanga (diced) 1 cups

  • Van payar 1/2 cups

  • turmeric powder 1/4 tsp

  • Salt to taste 1 pinch

  • To Grind : Shallots(optional) 2 nos

  • green chillies 3-4 nos

  • Grated Coconut 1/2 cups

  • Cumin Seeds 1/2 tsp

  • For Tempering :Dry Red Chillies 2 nos

  • Grated Coconut 4 tbsp

  • Curry leaves 1 sprig

  • Mustard seeds 1 tsp

  • Coconut Oil 2 tsp

Directions

  • 01

    Soak red beans overnight; pressure cook the beans with enough water, red chillypowder,turmeric powder and salt for 4-5 whistle

  • 02

    After the pressure settles open the cooker

  • 03

    Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slightly mash the pumpkin pieces

  • 04

    Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : The paste should not be watery, it should be in chutney consistency

  • 05

    )Add this ground coconut paste and mix thoroughly with pumpkin and red beans

  • 06

    Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies,grated coconut and curry leaves and fry till they turn golden brown

  • 07

    (Note : Be sure not to burn it)Pour this tempering and drizzle ½ tsp of coconut oil over the gravy, mix well and adjust the salt

  • 08

    Serve with hot Kerala Red Rice and papadam

  • 09

    Enjoy

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