MATHANGA ERISSERY

 

Erissery is a coconut-based curry from Kerala cuisine that can be prepared with a variety of vegetables. I made a small tweak by using red chillies instead of green ones. If you prefer a milder flavour, you can stick to the authentic version, and for a spicier touch, add broken red chillies to the seasoning. I prepared this curry for lunch, and I must say,it pairs beautifully with plain rice and a dollop of ghee. I’ve already shared erissery recipes made with yam and raw banana, but I truly enjoyed the natural sweetness of pumpkin in this version

 

 

 

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 INGREDIENTS :

 

PUMPKIN--500 GRAMS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

COW PEA BEANS- 2 1/2 TBSP 

 

INGREDIENTS TO GRIND COARSELY 

 

COCONUT GRATINGS- 2 TBSP

CUMIN SEEDS- 1 TSP

RED CHILLIES--3 NOS

 

FOR TEMPERING

 

COCONUT OIL--4 TSP

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

COCONUT GRATINGS- 3 TSP 

ASAFOETIDA-- 1/2 TSP  

 

PROCEDURE :

 

1.Dice the pumpkin  and chop it into small pieces as shown in the pic.Wash the chopped pieces and steam cook it along with turmeric powder and salt.Take care not to cook it too mushy.

 

2 Grind the above cited ingredients to coarse paste with little or no water.Reserve some amount of coconut gratings for using it in the seasoning.  

 

3.Steam cow-pea beans and keep it aside.

 

4.Add the coarse coconut paste over the cooked pumpkin pieces along with steamed cow pea beans and simmer in mild heat for a couple of minutes.  

 

5.Prepare the seasoning by heating 4 tsp of coconut oil.Splutter mustard seeds,urad dal,curry leaves,coconut gratings. Roast till the coconut gratings turn dark brown in colour and switch off the stove.

 

6. Transfer the seasoning to the pumpkin mixture and mix well.