Wednesday, 3 September 2014

Mathanga van Payar erissery/ Pumpkin Red bean Erissery

My mother in law always prepare different kind of erissery. She is very good in all vegetarian dishes but I am not that much perfect. This is the easiest one I think...I always wanted to know the recipes and how she is making everything this much tasty. I will definitely share some of her yummy recipes soon... 
2 cup pumpkin pieces
½ cup small red beans (soak this in enough water for 2- 3 hr)
¼ tsp turmeric powder
1 tsp chilli powder
1 tsp pepper powder
½ cup grated coconut (for grinding)
½ tsp cumin seed (for grinding)
½ cup grated coconut (to fry) (but Here I used only 1/3 cup grated coconut)
1/2 tsp cumin seed (to fry)
1 tsp pepper powder
Salt to taste
Curry leaves
2 tsp coconut oil

1)    First cook the red bean with some water and salt. Keep aside
2)   Grind the ½ cup of coconut with ½ tsp cumin seed. You can add some water. Keep aside
3)   Add pumpkin in a cooking pot, then add some water (just to cover pumpkin), salt, turmeric powder, chilli powder and 1 tsp pepper powder
4)   Close the lid and cook in medium flame
5)   Once its cooked well add red beans (cooked) and mix. Let it cook for 5 more minutes
6)   Mash the pumpkin and add the ground coconut
7)   Mix well after 2 minutes switch off the flame
8)   In a separate pan add 1 tsp oil then fry coconut (I crushed the coconut to make same size) till it turn dark brown color
9)   Then add 1 tsp oil in it, then cumin seed, pepper powder and curry leaves
10) Once the nice smell comes from cumin seed, mix these with coconut and fry for 1 more minutes
11)  Add this coconut in erissery and mix. Your erissery is ready. 

Linking to My Kitchen Odyssey's First Anniversary Give away

No comments:

Thank you for taking time

Your comment and suggestion will be my inspiration