Kerala Style Mathanga Payar Erissery | Varutherissery | Onam Recipes
Ingredients
- 1/2 cup Vanpayar (Red cowpeas)
- 300 g Pumpkin
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- Salt as required
- 3 cup Water
- 3/4+1/2 cup Coconut grated
- 3 nos. Green chilly
- 3 nos. Garlic cloves
- 1/2 tsp cumin seeds
- 2 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 4 no. Dry Red chillies
- Few curry leaves
Instructions
- Take a pressure cooker and add cleaned pumpkin pieces and cow pea along with red chilly powder, turmeric powder, salt and required water.
- Pressure cook for 4-5 whistles or until cow pea is cooked well.
- This recipe uses coconut in two ways - for the gravy and tempering. Now take 3/4 cup grated coconut and add into the blender for preparing coarse textured mixture. Grind grated coconut with cumin seeds, green chillies and garlic into a coarse mixture.
- Add coarsely ground coconut mixture into the cooked cowpea and pumkin. Adjust salt and mix well. Let it boil. Switch off the stove.
- Tempering - This is the crucial step that takes the curry to another level. Heat oil in a pan and splutter mustard seeds and add dry red chillies. Then add 1/2 cup grated coconut and roast till it becomes golden brown in color.
- Finally add some curry leaves and turn off the flame. Be careful not to burn the coconut. Make sure that the coconut is roasted with an aromatic flavor.
- Add the tempering to the cooked pumpkin mixture. Mix well and serve.
- Serve!
Notes
You can visit this link Sadya Special Kootu Curry. You can also visit this link Inji Puli.
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