Mathenga Vanpayar Erissery

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Mathenga Vanpayar Erissery is one of the traditional recipe of Kerala. The combination of sweetness of pumpkin and coconut takes your taste buds to another level.

Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Onion – 1 small sliced
  • Garlic – 2 pods sliced lengthwise
  • Green chilly – 2 -3 nos
  • Coconut – 1 cup grated
  • Cumin seeds – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Mathenga / Pumpkin -1/4 diced
  • Vanpayar – Handful
  • Salt to taste

For Tempering

  • Mustard seeds – 1tsp
  • Shallots – 2 sliced
  • Grated Coconut – 2 tsp
  • Red chilly powder -1/2 tsp
  • Curry leaves

Preparation

Step1

Pressure cook Vanpayar with little salt and keep it aside.

Step2

Toss in Mathenga, Onion, garlic and green chilly into a heavy bottomed pan. Add sufficient amount of water and bring it to boil on high flame. Reduce the flame and let it simmer till the mathenga is cooked. Mash this with a spoon to form a paste.

Step3

Wet grind the grated coconut, cumin seeds and turmeric powder and add this to the mashed gravy. Pour in water if necessary and let it cook for another 10 minutes.

Step4

Add vanpayar and season it with sufficient salt.

Step5

In a skillet heat coconut oil – toss in the mustard seeds and let it splutter. Add shallots and grated coconut and fry till the color changes to brown. Add the chilly powder and curry leaves and pour over the erissery.

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