Pressure cook Vanpayar with little salt and keep it aside.
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.
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.
Add vanpayar and season it with sufficient salt.
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.
By Ria Samuel