Recipes
Mathan Erissery Recipe
Prep Time | 25 minutes |
Cook Time | 25 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 250 grams pumpkin peeled and chopped
- 1/2 cup white cowpeas washed
- 1/4 tsp Turmeric powder
- 1/4 tsp red chili powder
- salt as required
For coconut paste
- 3/4 cup Grated coconut
- 1/2 tsp Cumin seeds
- 1 green chili
For tempering
- 15 Curry Leaves
- 1/2 tsp Mustard seeds
- 2 Red chilies
- 3 tbsp Grated coconut
- 1 tbsp coconut oil
Ingredients
For coconut paste
For tempering
|
|
Instructions
- Cook the cowpeas with two cups of water and a little salt.
- Cook the pumpkin cubes with the turmeric powder, red chili powder and salt in a cup of water for 15 minutes on a low flame.
- Continuously check the pumpkin to ensure that there is water in it. Add more if needed.
- With half a cup of water, grind together the coconut, cumin seeds and green chilies.
- Stir the paste into the pumpkin mixture.
- Add the chickpeas to this curry.
- Stir the curry and then allow the pumpkin to cook for ten more minutes on a low flame.
- Heat the coconut oil in a pan and fry the mustard seeds.
- Add the curry leaves and red chilies and fry.
- Add the coconut and sauté.
- Add this tempering to the pumpkin erissery and stir.
- Serve the erissery hot!