Pumpkin and Cowpea Curry
Mathanga Vanpayar Erissery
Also called Erissery, Mathanga Erissery, Pumpkin erissery
- 13 ingredients
- 8 steps
At home erissery was something that we made specifically for Onasadhya. Having learnt more about the nutritional value of Pumpkin, I find myself making this dish almost every week. It’s the most easy way to make sure that your family is getting all the antioxidants and minerals that they require. The roasted coconut added to the pumpkin in the end is what enhances the flavour of this dish.
Ingredients
- Mathanga (pumpkin) – 2 cups (cubed)
- Vanpayar (cow pea) – 1/2 cup (soaked)
- Grated coconut – 1/2 cup + 2 tablespoons
- Turmeric – 1/4 teaspoon
- Chili powder – 1/4 teaspoon
- Jeera (cumin) – 1/4 teaspoon
- Urad dal – 1/2 teaspoon
- Dry red chili – 3-4
- Curry leaves – 2 sprigs
- Shallots (ulli) – 2-3
- Mustard Seeds – 1/2 teaspoon
- Oil – 2 tablespoons (coconut oil)
- Salt – to taste
Equipment
- Pressure cooker
- Chatti (clay pot)
How to make Pumpkin and Cowpea Curry
- Soak the vanpayar in water the previous day, (at least 6-7 hours).
- To make things easier I cook the vanpayar in the cooker. It would take about 3-4 whistles to cook it well.
- Add mathanga and salt and cook with the pan open till the mathanga can be broken with the back of the spoon. Add more water if necessary.
- Grind grated coconut, green chilies, turmeric and jeera to a coarse paste and keep aside.
- Transfer the vanpayar and mathanga to a chatty and add the ground coconut paste and cook till well combined.
- The next step is the most important one. Heat oil in a pan, splutter mustard, add dry red chillies and urad dal and 2 tablespoons grated coconut.
- Roast till the coconut gets a dark woody colour, then add the curry leaves and stir. Make sure the coconut doesn’t burn.
- Pour this over the prepared Vanpayar mathanga kootu. The dish is ready to serve.
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