Friday, 28 March 2014

Mathanga vanpayar erissery/Pumpkin and cowpea in coconut gravy

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

Mathanga vanpayar erissery/Pumpkin and  cowpea in coconut gravy
                         



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