Mathanga Vanpayar Erissery

Advertisements

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.
.
.
Checkout the detailed recepie below
.
.
.

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.

EnjoyΒ 

LIKE| COMMENT | SHARE if you like the recepie.

Thankyou …

Published by purnima92nair

Dentist by profession.. I just love cooking and I try making innovative recepies.. View more posts

Leave a comment

Exit mobile version