Tuesday, November 29, 2016

Mathanga Erissery / Yellow Pumpkin Erissery

Its another delicacy from Kerala Cuisine which is a part of Onam Sadhya.It is also served during weddings and other occasions
The recipe is very simple.It is garnished using roasted coconut which adds an extra flavour to the dish


Ingredients
Part 1 - Boil
  • Yellow Pumpkin - 2 cups (chopped into cubs)
  • Water - 1/4 cup
  • Turmeric - 1/4 teaspoon
  • Red Chilly Powder - 1/2 teaspoon
  • Salt - 1 teaspoon

Part 2 - Grinding
  • Small coconut pieces - around 6 or 7
  • Green Chilly - 4 nos
  • Cumin seeds - 1 teaspoon

Part 3 - Seasoning
  • Coconut oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Red chilly - 2 nos
  • Curry leaves - few
Part 4 - Garnish
  • Oil - 1 teaspoon
  • Grated Coconut - 1/2 cup
  • Curry leaves - few
Method
Step 1 - Cooking Yellow Pumpkin
  • Boil water and add yellow pumpkin cubes
  • Put salt and chilly powder
  • Cook for about 10 minutes till the pumpkins are done
Step 2 - Coconut Paste
  • Take coconut pieces, green chillies and cumin seeds (jeera) in a mixer jar
  • Add little water to it and grind it to a smooth paste
Step 3 - Erissery
  • Add the coconut paste to the boiled pumkin
  • Cook for 2 minutes and switch off the stove

Step 4 - Seasoning
  • In a small kadai or ladle heat coconut oil and season with mustard, red chilly and curry leaves
  • Pour it over the erissery

Step 5 - Garnish
  • Heat coconut oil and roast coconut in it
  • Add it to the erissery
  • Garnish it curry leaves


Serve it with hot rice