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Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)

Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.

Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)

Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.

Ingredients
  

  • 1-1/2 cups Pumpkin chunks
  • 1/2 cup Peas Cow
  • 1/4 teaspoon Turmeric powder powder
  • to taste Salt

To be Ground

  • 3/4 cup Coconut Grated
  • 1/2 teaspoon Cumin seeds
  • 1 Green chilli

For Tempering

  • 1/2 teaspoon Mustard seeds
  • a few Curry leaves
  • 1 Red chilli Dried
  • 2 shallots Sliced

Instructions
 

  • Cook the cow peas till just done.
  • Add the pumpkin chunks along with turmeric powder and salt and cook till the pumpkin pieces are cooked through.
  • Meanwhile, grind the coconut along with cumin and chilli to a slightly coarse paste.
  • Add this to the pumpkin mixture and mix well.
  • Adjust the seasoning and cook till it starts to boil.
  • If its too watery, boil on high heat till the liquid evaporates.
  • Switch off heat when you achieve a thick consistency.
  • Heat oil in a pan. Add mustard seeds.
  • When they start to splutter, add the shallots, dried chilli and curry leaves.
  • Fry till the shallots turn slightly brown.
  • Pour this over the mixture.
  • Serve hot.

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