Mathanga-payar errishery

Name: Mathanga-payar errishery
Total time: 1800 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 1 cup red beans; 5/6 cups pumpkin; 1/4 tsp turmeric; 1 cup coconut grated; 1 pinch turmeric; 2 nos garlic; 1/4 tsp jeera; 5/6 nos green chili; 1/4 tsp pepper powder; 1 tbsp oil; 1/2 tsp mustard seeds; 4 nos chillies dry red; curry leaves; 1/4 cup coconut grated; 4 nos shallots finely chopped

shikku @cook_7821080

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Mathanga-payar errishery

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Ingredients

30 mins

6-serving

1 cupred beans
5/6 cupspumpkin
1/4 tspturmeric
1 cupcoconut grated
1 pinchturmeric
2 nosgarlic
1/4 tspjeera
5/6 nosgreen chili
1/4 tsppepper powder
1 tbspoil
1/2 tspmustard seeds
4 noschillies dry red
curry leaves
1/4 cupcoconut grated
4 nosshallots finely chopped

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Steps

30 mins

1

Soak the red beans in water overnight or for at least 4 hours. Pressure cook the red beans in water with 1/4 tsp turmeric powder and salt for 15 mins on medium heat. It should be half cooked and not mushy. Add the cubed pumpkin pieces and continue to pressure cook on medium flame for two more whistles.
2

Open the lid and transfer the contents to a big pan. Mash the pumpkin pieces with a spatula.
3

Grind the grated coconut and other ingredients to a smooth paste & keep aside.
4

Add the ground coconut paste to the pumpkin mixture and cook for 5-7 minutes on medium heat.
5

Heat 1tbsp of oil in a pan and splutter mustard seeds and saute shallots, dry red chillies and curry leaves. Reduce heat, add 1/4 cup of grated coconut and roast for a few mins till brown. Pour the seasoning over the curry and gently mix.