Mathanga Erissery
Ingredients
- 1/2 cup Brown Peas
- 2 cup Pumpkin sliced
- 2 1/4 cup Grated Coconut
- 1/4 teaspoon Turmeric powder
- 1 1/2 teaspoon Chilly powder
- 1 teaspoon Mustard seeds
- 1 tablespoon Coconut oil
- 1/4 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 spring Curry leaves
- 2 Dry Red Chillies
Instructions
- 1 Clean the brown peas and cook them until about 70% done.
- 2
Clean the pumpkin, remove the skin, and cut it into small cubes.- 3
Add the pumpkin cubes to the partially cooked peas along with turmeric powder, chilli powder, and salt.- 4
Cook the mixture until the pumpkin is soft and well-cooked.- 5
Grind 2 cups of grated coconut with cumin seeds and a little water to make a thick paste.- 6
Add the coconut paste to the cooked vegetables and simmer for a few minutes.- 7
In a separate pan, heat oil and add mustard seeds.- 8
When they start to splutter, add curry leaves and dry red chillies. Sauté for a minute.- 9
Add the remaining grated coconut and roast until it turns brown (be careful not to burn it).- 10
Add the roasted coconut mixture to the curry and mix well.- 11
Mathanga Erissery is ready. - 2
