Erissery- Mathanga Payar Kerala Special

Name: Erissery- Mathanga Payar Kerala Special
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: Yellow pumpkin/ mathanga diced into cubes - 1 cup; 3/4 glass Red beans/Van payar -; 1/4 teaspoon Turmeric powder; to taste Salt; To Grind:; Small onion-1; Green chilli-2; 1 Red chilli-; 1/4 teaspoon Turmeric powder-; 1/2 cup Grated coconut-; 1/2 tablespoon Cumins-; For tempering:; 1-2 Dry red chilli-; tablespoon Grated coconut-3; Curry leaves as needed; 2 tablespoons Coconut oil-

Pavithra Prasadkumar @cook_14253304

At present Riyadh, Saudi Arabia

#indiankitchen
Erissery is one of the traditional recipe of Kerala . Merger between sweetness of pumpkin and coconut takes your taste buds to another level.
You can make erissery using Yam, Raw Banana, Raw Papaya, Jackfruit
Prepare the erissery using coconut oil, if you want the authentic Kerala taste.
The consistency of the dish should be reasonably thick

Here I’m using yellow pumpkin/ mathanga to prepare erissery

Pavithra Prasadkumar @cook_14253304

At present Riyadh, Saudi Arabia

Here I’m using yellow pumpkin/ mathanga to prepare erissery

Saved

Ingredients

30 to 40 minutes

6 servings

Yellow pumpkin/ mathanga diced into cubes - 1 cup
3/4 glassRed beans/Van payar -
1/4 teaspoonTurmeric powder
to tasteSalt
To Grind:
Small onion-1
Green chilli-2
1Red chilli-
1/4 teaspoonTurmeric powder-
1/2 cupGrated coconut-
1/2 tablespoonCumins-
For tempering:
1-2Dry red chilli-
tablespoonGrated coconut-3
Curry leaves as needed
2 tablespoonsCoconut oil-

Saved

Steps

30 to 40 minutes

1

Soak red beans overnight; pressure cook the beans with enough water, red chilly powder, turmeric powder and salt for 4-5 whistle. After the pressure settles open the cooker.
2

Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slightly mash the pumpkin pieces.
3

Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : The paste should not be watery)
4

Add this ground coconut paste and mix thoroughly with pumpkin and red beans.
5

Heat a tsp of coconut oil in a pan, add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)
6

Pour this tempering and drizzle ½ tsp of coconut oil over the gravy, mix well and adjust the salt.
7

Enjoy it with rice.. 😊