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Loading...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
Prep time
45min
Serves
8
Difficulty
Easy
For Tempering
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.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
2hr
Serves
6
Difficulty
Hard
Pre Time
1hr 30min
Serves
3
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
Pre Time
35min
Serves
2
Difficulty
Easy
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