Mathanga Vanpayar Erissery / Pumpkin and Red Cow Peas Curry
#recepieoftheday Being a keralite , Coconut based recepies are always on our top list; this is one such gravy which is cooked with coconut paste and spices in Kerala style and tempered with shallots and grated coconut.
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Checkout the detailed recepie below 👇
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Preparation time: 10 mins

Cooking time: 30 mins

Serves: 5

INGREDIENTS:

• Mathanga/Pumpkin: 2 cups chopped
• Vanpayar/Cow peas : 1 cup
• Coconut: 1 cup + 1 tbsp grated
• Turmeric powder: 1/2 tsp
• Red chilli powder: 1 tsp
• Mustard Seeds: 1/2 tsp
• Shallots: 4 to 5 chopped
• Green chillies: 2
• Cumin seeds: 1 tsp
• Garlic: 3 cloves
• Curry leaves: few sprigs
• Dry red chillies: 2
• Salt: as required
• Coconut oil: 2 tbsp

PREPARATION:

• Soak cowpeas for 3 to 5 hours.
• Pressure cook pumpkin pieces with little salt and water for 2 whistles.
• In the same cooker add soaked cowpeas , turmeric powder and red chilli powder along with pumpkin and cook for 3 more whistles.
• Let the pressure come down and open the lid.
• Meanwhile grind together grated coconut, cumin seeds, green chillies and garlic cloves with little water into coarse paste.
• Mix this paste with the cooked pumpkin and cowpeas, cook till it starts boiling. Add salt if required.
• Switch off the flame. For tempering, heat coconut oil, add mustard seeds,let it splutter.
• Add shallots ,dry red chillies and grated coconut and toss till it turns brown.
• Finally add curry leaves and pour this tempering over the gravy and mix well.

Keep it covered for sometime before serving.

Enjoy 👩‍🍳

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Thankyou 😊…