Mathanga vanpayar erissery/Pumpkin and cowpea in coconut gravy

Mathanga vanpayar erissery/Pumpkin and  cowpea in coconut gravy

                 Kerala cusine is blessed with a wide veriety of coconut flavoured dishes..It ia an important dish that we cant avoid while preparing sadya(feast).Did you check my Padavalanga parippu erissery ?

Ingredients:

Pumpkin / mathanga (cubed)  : 1 cup

Cow pea /vanpayar : 1/2 cup

Turmeric powder : 1/4 tspn

Chilly powder : 1/2 tspn

Salt

To grind:

Coconut (grated) : 1/2 cup

Cumin sees / jeerakam : 1/2 tspn

Garlic : 1 clove(optional)

Green chilly : 3

To temper:

• Mustard seeds : 1/4 tspn
• Dry red chilly : 2
• Grated coconut:3 tblspn
• Curry leaves :  2 springs
• Coconut oil

Method:

• Soak cow pea over night and pressure cook it with salt turmeric powder  and red chilly powder.
• Once the pressure settles add cubed pumkin pieces and cook till the pumpkin turns soft.
• Now grind all the ingredients listed under "to grind".Don't add more water to grind .
• Mix the ground paste with cooked pumkin and cowpea.The gravy should be thick.
• Heat the pan with oil and add mustard .When it starts to splutter add dry red chilly and curry leaves.
• Now add grated coconut and fry it till it turn golden brown in colour
• Pour it to the erissery.
• Sprinkle little oil over the curry
• Yummy kerala erissery is ready