Monday, September 20, 2010
Mathanga Erisseri/ Pumpkin Curry
Erisseri is a traditional Kerala vegetarian dish. Pumpkin erisseri is the most popular for sadhyas or feasts, but you can use other vegetables like snake guard, yam, plantain, papaya or a combination of several of these vegetables. Erisseri is usually mashed vegetables and lentils seasoned with roasted coconut, fried curry leaves which adds to its unique flavor and taste. Personally I like pumpkin erisseri due to its mild sweet flavor and beautiful yellow color. Traditionally red beans and black eye beans are used, but you can also use green gram for this recipe.
Pumpkin diced - 3 cups
Red bean- 3/4 cup
Shredded Coconut- 3/4 cup+ 1/3 cup
Turmeric- a pinch
Dry red chilly- 5
Jeera -1/3 tsp
Garlic- 2 pods
mustard seeds- 1/3 tsp
Salt to taste
Soak beans for at least three hours and cook them and set aside.
Chop pumpkin into cubes and cook with 1/2 cup of water, turmeric and salt.
Roast 3 dry red chilly with a little of oil till a nice aroma comes and it is browned up
Note : There is another version which gives a different aroma and taste.You can use chilly powder and add a little pepper powder in the end
Keep aside 2-3 tsp of coconut( to roast later) and grind the rest into a fine paste with the roasted dry red chilly, jeera/cumin.Crush garlic and blend with the coconut paste. Add this to the cooked pumpkin along with the cooked beans. Allow this to simmer in a medium heat for two- three minutes.
Heat oil in a pan and add mustard seeds. When they splutter add two dry red chilly, curry leaves and 1/3 cup of coconut. Roast this is low flame till it gets browned up and add to the curry and mix well. Serve with rice.
Hope you will all enjoy..