Mathanga Erissery
Pumpkin simmered in a coconut gravy and tempered with fried coconut
Ingredients
- Pumpkin - 400 gms cut into small cubes
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Coconut - 1 cup + 1/4 cup
- Coconut oil - 1 tsp
- Dried red chillies - 2
- Cumin seeds / Jeera - 1/2 tsp
To temper
- Coconut oil - 2 tsp
- Mustard seeds - 1 tsp
- Split urad dal - 1 tsp
- Dried red chillies - 1 halved
- Curry leaves - few
Instructions
- In a pan heat oil add the 1/4 cup coconut and fry till red. Set aside. In the same pan, fry the red chillies for few seconds and set aside.
- Grind together 1 cup coconut, red chillies, jeera and 1 tbsp of the fried coconut to a smooth paste adding little water. Set aside.
- In a vessel add pumpkin, turmeric powder, salt and 1/2 cup water. Cook till the pumpkin becomes soft.
- Once the pumpkin is cooked, add the ground coconut paste and gently combine. It is fine if some of the pumpkin pieces get mashed up.
- Cook for 5-6 minutes and then remove from heat. The consistency should be neither too watery nor too dry.
- In a pan heat oil and add mustard seeds. When it crackles add urad dal, curry leaves and the remaining fried coconut. Pour this tempering over the erissery.