Mathan erissery


Mathan/ pumpkin erissery

      Mathan Erissery - a sweet and zesty curry with the pleasantness from the pumpkin and fried coconut. I'm preparing mathan erissery with pumpkin and dal.A exceptionally well known menu item of the Kerala style feast called sadhya.

   It's made with yellow pumpkin. This is one of my favourite recipe.mathan erissery can also be prepared with pumpkin and red cowpeas. Here i am using pumpkin and toor dal.


Mathan / pumpkin erissery



PREPARATION :-

* Yellow pumpkin - 1 1/2 cup

* Toor dal - 1/2 cup

* Chilly powder - 1 Tsp

* Turmeric powder - 1/2 Tsp

* Salt - to taste

* Jaggery - 2 Tsp

* Grated coconut - 1 cup

* Cumin seeds - 1/2 Tsp

* Water - 1 cup

* Mustard seeds - 1/2 Tsp

* Dry red chilly - 2

* Curry leaves - 1 sprig

* Coconut oil - 2 Tsp


METHOD :-

* In a pressure cooker add dal and pumpkin pieces by adding water  along with chilly powder, turmeric powder and Salt in a medium flame for 3 whistle.

 * After 3 whistle remove from the flame and allow to cool.

* Then open the cooker and mash it.

* Grind 1/2 cup coconut along with cumin seeds to a coarse paste.

* Add this paste and jaggery to the cooked dal - pumpkin mix.

* Mix well and allow to boil for 10 minutes in low flame.

* Heat oil in a pan add Mustard seeds, when it pops up add dry red chilly and curry leaves.

* Pour over the erissery.

* Again heat some oil and add remaining 1/2 cup grated coconut,  fried until brown colour.

* Add this to the erissery and close the kadai for 5 minutes.

* Then mix well and serve with boiled rice.


Other lunch recipes:-

Palakkad style Varutharacha sambar

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