MATHANGA ERRISARY

Mathan errisery is one of the traditional dish of kerala prepared during onam sadya. Pumpkin is cooked in coconut gravy with pulses and finally roasted coconut is added to it. Pumpkin gives a sweet taste to the dish.

INGREDIENTS

Red pumpkin                                   350 gms
Red oriental beans/ van payar     1 tea cup
Salt to taste
Turmeric powder                             1 tsp  

FOR WET GRIND

Coconut                    1 tea cup
Shallots                    3-4
Cumin seeds           1 tsp
Green chillies          2

FOR TEMPERING

Coconut                     1/2 tea cup
Dry red chillies        2
Mustard seeds          1 tsp
Shallots                      4-5

METHOD

    
 

Wash the pumpkin remove the skin and cut in cubes.

  

Soak the red eyed beans in water overnight. Pressure cook adding 1 and 1/2 water to 1  cup beans for 4 whistles  or until dal is cooked.

Blend coconut, green chilies, cumin seeds, shallots and little water in a blender to a fine paste. The paste should not be watery. Keep the ground thick coconut paste aside.

Heat coconut oil in a frying pan/kadhai add mustard when it splutters add dry red chilies, curry leaves and shallots. When the shallots turn golden brown, lower the heat add the grated coconut. Saute till it turns golden in colour. Turn off the heat. Keep the fried coconut seasoning aside.

In a deep bottomed vessel add 1 tea cup of water to the pumpkins. Add turmeric and salt. When the pumpkins are done, mash the cooked red eyed beans and add to the cooked pumpkins. On low heat cook for two minutes.

Add the ground coconut paste and let it simmer for five minutes. Turn off the heat.    

Add the fried coconut seasoning into the pumpkin curry. The pumpkin curry will be in thick consistency. Mix it well.

Serve hot with steamed rice and pappadams.