PUMPKIN ERISSERY / MATHANGA ERISSERY
Erissery is another traditional kerala recipe for kerala sadhya with pumkin and beans seasoned with roasted coconut. Erissery (erishery) can be prepared in several ways and with several veggies too. But in common it is made with pumpkin (mathanga) and beans (van payar). This is my favorite dish in kerala sadhya. Padavalanga parippu erissery, Chena vazhakka erissery, Chena vanpayar erissery are some of other common types of Erissery. Here is the recipe showing how to make pumpkin red beans erissery / mathanga vanpayar erissery.
INGREDIENTS
Cow peas (van payar / red beans) - half a cup, soaked in water for 4 hoursPumpkin - 2 cups, peeled and chopped into small pieces
Turmeric powder - half tsp
Grated coconut - 3/4 of a cup
Cumin seed - half tsp
Green chilies - 3 nos
FOR SEASONING
Mustard seeds - quarter tspDried red chilies - 2 nos
Grated coconut - quarter a cup
Shallots - 2 nos
Curry leaves
Oil
PREPARATION
- Soak the red beans (van payar) for 4 hours and then pressure cook the red beans with less water until done. It should be half cooked only. Do not make it mushy.
- Now add the chopped pumpkin pieces to the half cooked red beans along with turmeric powder and salt. Let it cook until the pumpkin turns mushy.
- Mash the pumpkin well with a spatula leaving few of the chunky pieces if you prefer.
- Grind together coconut, green chilies, cumin seeds to a fine paste. Add this coconut mixture to the to it and cook for 5 minutes on a medium flame.
- Now heat a pan with some oil and splutter mustard seeds, saute shallots chopped, dried red chilies, curry leaves.
- Reduce heat and add grated coconut. Roast it until golden and do not burn the coconut.
- Pour this seasoning over the erissery.
- Mix well.
- Serve along with hot steamed rice.
Please watch below the video of pink lemon on my youtube channel
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