Wednesday, August 26, 2015

Mathanga Vanpayar Erissery / Pumpkin Erissery

Mathanga vanpayar erissery is a very famous onam sadya recipe.The combo of sweetness in the pumpkin and the black eyed peas gives great flavor to the dish.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yellow pumpkin – 1 cup
Black eyed peas – ¼ cup
Salt to taste
For tempering:
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Fenugreek seeds – very few
Curry leaves – few
Small onion – 5 – 7
Dry red chili – 3
For coconut paste:
Coconut – ¼ cup
Green chili – 3
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
For seasoning:
Coconut – 2 tbsp

1. Pressure the black eyed peas for about 5 to 6 whistles. Cook pumpkin with enough amount of water and salt.
2. In a mixer, grind all the ingredients under “for coconut paste” into a fine paste and keep aside
3. Add this coconut paste to the cooked pumpkin and allow it to boil for 10 to 12 mins. Now add cooked black eyed peas to it and give a good mix.
4. Heat oil in a pan, add the ingredients listed under “For tempering”. Saute till the onions turns translucent. Add it to the pumpkin.

5. In a pan,saute the coconut until it turns golden brown. Add it to the pumpkin and give a good mix. Adjust salt to according to your taste. Serve hot.

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