Mathanga Erissery Recipe
Mathanga Erissery Recipe Or Pumpkin subji is Spiced n sweet Erissery is A Popular & Traditional Recipe during Onam Sadhya . Mathanga Erissery Recipe made with Ripe Pumpkin and Red Cowpeas(van payar) and Garnished with roasted coconut.
Lets see Step by step Pictorial Recipe
ln that day the wolfand the lamb will live together; the leopard will lie down with the baby goat (lsaiah 1 1:6)
INGREDIENTS
- Ripe Pumpkin / Mathanga / bhopla – 1 cup
- Cowpeas /Van payar: ½ cup
- Turmeric powder : ¼ tsp
- Green Chillies : 3-4
- Grated Coconut : ½ cup
- Cumin Seeds : ½ tsp
- Dry Red Chilli : 1
- Green chili: 1
- Fresh Grated Coconut : 1/2 cup
- Curry leaves : 1 sprig
- Mustard seeds : 2 tsp
- Coconut Oil : 1 tbsp
- Salt
METHOD :
Wash and Soak red beans overnight.
pressure cook the pease with enough water and salt for 3- 4 whistle.
After 3-4 whistle ..(Do not over cook )
Cut yellow pumpkin. Peel and cut in cubes.
Add some salt and turmeric steam pumpkin in steamer 5 min.
Pumpkin cooked soft and tender.
Take Fresh grated coconut.
Dry roasted in 1/2 tbsp coconut oil.
Heat a tsp of coconut oil in a pan , add mustard seeds, cumin seed when its starts to splutter,
add 1 green chili , 1 dry red chillies, curry leaves.
Add Cooked pumpkin and mash it slightly.
Now add cooked cowpeas
Mix Well MATHANGA ERISSERY Recipe
Garnish with Roasted coconut (you can grind this roasted coconut)
Now drizzle ½ tsp of coconut oil over the MATHANGA ERISSERY Recipe , mix well.
MATHANGA ERISSERY Recipe is ready to serve.
Serve during Onam Sadhya , or with kerala rice, pickle & Pappadam..
Enjoy..
Deepa
Hope you all like it. Do share your feedback and suggestions .. Will wait for your words ..
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