Erissery
Mathanga & Van Payar Erissery
Ingredients:
Yellow Pumpkin /Mathanga : 1 cup (diced)
Red moong beans/Van payar : 1/2 cup
Turmeric powder : 1/4 tsp
Chilly powder : 1tsp
Salt to taste
To Grind :
Small Onion /Shallots : 4 to 5
Green Chillies : 3
Grated Coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
For Tempering :
Dry Red Chillies : 2 nos
Grated Coconut : 4 tbsp
Curry leaves : 1 sprig
Mustard seeds : 1 tsp
Coconut Oil : 2 tsp
How to make Erissery - Mathanga & Van Payar Erissery :
1. Soak red beans overnight; pressure cook the beans with enough water, red chilly powder, turmeric powder and salt for 4-5whistle. After the pressure settles open the cooker.
2. Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slighty mash the pumpkin pieces.
3. Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : semi medium gravy.Neither too thick nor too thin)
4. Add this ground coconut paste and mix thoroughly with pumpkin and red beans.
5. Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies, grated cocount and curry leaves and fry till they turn golden brown.
6. Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.
7. Serve with hot Kerala Red Rice and papadam. Enjoy!!
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