HOW TO MAKE ERISSERY–MATHANGA ERISSERY

Ingredients:
Pumpkin – ½ kg (Cut into bite-size pieces)
Small red beans / Red cow peas / Vanpayar / Unakapayar – 125g (Soaked overnight)
Turmeric powder – ¼ tbsp
Red chilly powder – 1½ tbsp
Pepper powder – 1 tbsp
Salt

For grinding
Grated coconut – ½ of a coconut / 4 handfuls
Cumin seeds – 1 tbsp

For tempering
Grated coconut – ½ of a coconut / 4 handfuls (Pulse this in mixie without adding water for a second)
Urad dal – 3 tbsp
Cumin seeds – 1 tbsp
Pepper powder – ½ tbsp
Curry leaves
Coconut oil
Ghee

Steps:
Pressure cook the soaked beans along with salt and water on high flame for 1 whistle and on a medium flame for 5 minutes. Water level must be a bit higher than the beans.
Let the pressure release naturally.

Grind coconut and cumin seeds to a fine paste adding some water. Set aside.

Add pumpkin, cooked beans, turmeric powder, red chilly powder, pepper powder, salt and water to a pan. Pumpkin will release moisture once it gets hot. This dish has a semi dry gravy. Add water accordingly. Mix well.
Cover and cook the pumpkin.
Mash the cooked pumpkin pieces and mix well.
Add the coconut paste and mix well.
Let it boil on a medium flame.
Add a piece of jaggery, if the pumpkin is not sweet.
Switch off and remove.

Heat oil in a pan.
Add urad dal.
Once it turns golden brown, add coconut and sauté till it becomes golden brown.
Gently push the coconut to the sides of the pan and add some ghee in the center.
Add cumin seeds to the ghee and fry on low flame.
Add pepper powder and curry leaves.
Mix well. Switch off and add this to erissery.
Mix well. Serve the mathanga vanpayar erissery.

Papaya Erissery – http://y2u.be/vE-mNTtSQF4
Chena – Kaya Erissery – http://y2u.be/dqdcwaKT34s
Mathanga Ethakka curry – http://y2u.be/CA_kHwQcAXE

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