Wednesday, 8 April 2015


Mathan Erissery is a part of every feast-as a side dish. Its also made as a curry for a homely lunch. 

  • Yellow Pumpkin (Mathanga) 1 cup(diced)
  • Red Beans ( Van Payar) 1/2 cup
  • Turmeric Powder 1/4 tsp
To grind
  • Shallots / small onions 2 now
  • Green Chillies 3 - 4
  • Grated Coconut 1/2 cup
  • Cumin Seeds 1/2 tsp
For Tempering
  • Dry Red Chillies 2 now
  • Grated Coconut 4 tbsp
  • Curry Leaves 1 sprig
  • Mustard Seeds 1 tsp
  • Coconut oil 2 tsp


Soak red beans over night:n pressure cook the beans with enough water, red chilli powder, turmeric powder, and salt for 4-5 whistle. After the pressure settles open the cooker.

Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans cooked slightly mash the pumpkin pieces.

Grind grated coconut, cumin seeds, green chillies, and small onions with little water to coarsed smooth paste. ( the paste should not be watery, it should be in chutney consistency).

Add this ground coconut paste and mix thoroughly with pumpkin and red beans.

Heat a teaspoon of oil in pan, add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown. 

Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.

Serve with hot rice.

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