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How to make Pumpkin Erissery Kerala Style or Mathanga Van Payar Erissery recipe with step by step photos:
4. Add salt, turmeric, red chilly powder and pepper powder. Close the lid and cook it for 2 minutes. Let the pressure subside.
5. Open the lid. Mash half of the pumpkin with the back of the ladle. Let few pumpkin chunks remain. Turn on the stove on medium flame. Grind grated coconut and cumin seeds to a fine paste by adding little water.
6. Add coconut paste to the cooker. Mix well and cook for 2-3 minutes. turn off the flame.
For tempering, add coconut oil, mustard seeds, dry red chillies and grated coconut. fry till golden brown.
7. Add this to the curry and mix well. Add more salt if needed, mix and cover the lid. Let it sit undisturbed until served.
Pumpkin Erissery Kerala Style | Mathanga Van Payar Erissery – Onam Sadhya Special
INGREDIENTS:-
250 gms Yellow Pumpkin / 2 cups diced pumpkin
1/3 cup dried red beans
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp pepper powder
1/2 tsp salt
1 cup water (1/4 to 1/2 cup for dry sabzi)
For Coconut Paste:
1/2 cup fresh grated coconut
1/2 tsp cumin seeds
little water to grind
For Tempering:
1 tbsp coconut oil
1/2 tsp Mustard seeds
few curry leaves
2 dry red chillies, broken
2 tbsp grated coconut
Method:-
1. Wash and soak red beans (Van payar) overnight or minimum 4-5 hrs. Drain the water.
2. Peel and deseed the pumpkin and dice it in medium cubes.
3. Add beans to pressure cooker with water enough to cover the beans. Cook it on high flame till first whistle, then lower the flame and cook for another 2-3 minutes. Turn off the flame. let the pressure subside. Open the cooker and add diced pumpkin.
4. Add salt, turmeric, red chilly powder and pepper powder. Close the lid and cook it for 2 minutes. Let the pressure subside.
5. Open the lid. Mash half of the pumpkin with the back of the ladle. Let few pumpkin chunks remain. Turn on the stove on medium flame. Grind grated coconut and cumin seeds to a fine paste by adding little water.
6. Add coconut paste to the cooker. Mix well and cook for 2-3 minutes. turn off the flame.
For tempering, add coconut oil, mustard seeds, dry red chillies and grated coconut. fry till golden brown.
7. Add this to the curry and mix well. Add more salt if needed, mix and cover the lid. Let it sit undisturbed until served.
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Thank you so much for such nice words! Do try recipes and let me know how it turned out for you.
Very Tasty Recipe…!! Keep sharing and i like your posts. Thanks for sharing:)