Thursday, 1 June 2017

Mathan Erissery | Mathan Vanpayar Erissery | Onam Sadhya Recipe for mathanga erissery

Yellow pumpkin cooked in boiled red eyed beans and a coconut sauce tempered with fried coconut tadka



Mathan/Yellow pumpkin is a very tricky ingredient to cook for a person who is not very fond of sweets or a sweet taste in the dishes ! Anyone be there? In that situation? I know, it is very difficult to please the non veg savvy taste buds of my husband with vegetarian recipes. And pumpkin also falls in that category. The only one that he seems to like and eats without a sulken face is this Yellow Pumpkin Kootu. And erissery is always no for him. 

So here in this post I will not say that I conquered in making my husband eat pumpkin with this beautiful recipe, but I would definitely say that it is a personal favorite. I love pumpkin and I love this erissery. It is a little time consuming to make, compared to this simple Mathanga Erissery,  with the overnight soaking of beans and grating of coconut and all, but for me, it's totally worth it ! I like to pair it up with a tangy puli kuzhambu or rasam even ! The sourness from the gravy and the sweetness from the side dish totally pairs up well and makes a hearty meal :) Do let me know how it turned out ! 

 

Other Sadhya recipes:



Recipe Source: Ma


Serves: 3-4 persons


I Took: 

Preparation Time: 20 minutes

Cooking Time: 30 minutes


I Used:



Mathanga/Yellow Pumpkin - 2 cups (cubed)
Red Eyed Beans/Lobia Red/Vanpayar - ½ cup
Red Chilly powder - 1 tsp
Turmeric powder - ¼ tsp
Salt - As needed

To Grind:

Coconut - ½ cup
Green Chilly - 1 no
Cumin seed - ½ tsp
Pepper - 4-5 corns

To Temper:

Coconut Oil - 2-3 tbsp
Mustard  - ½ tsp
Red Chilly - 2 nos
Curry leaves - A sprig
Grated Coconut - 3 tbsp


The Way:


1. Rinse 2-3 times in water and soak the red eyed beans/vanpayar in water overnight (6-8 hours)

2. In the morning, pressure cook the beans along with salt for 2-3 whistles until it is 3/4 th cooked. Then add the cubed pumpkin/mathanga pieces to it along with red chilly powder and turmeric powder














3. Pressure cook again in medium flame for 2 whistles. If you do not want to pressure cook the pumpkin, then you can cook it without the lid or without the whistle. This way it will take a little longer for the pumpkin to get cooked

4. Grind the ingredients under 'To Grind' with a little (1-2 tbsp) water to a smooth paste














5. Once the pumpkin is cooked, add the ground paste and give a nice stir. Cook now inn simmer for another 3-4 minutes till the coconut paste blends in well with the cooked beans and pumpkin. Once done switch off the flame














6. In another tadka pan/kadai heat coconut oil for the tadka. Splutter mustard and then add broken red chilly and curry leaves














7. Now add the grated coconut and fry till they are deep brown in colour. Once done add the tadka to the cooked erissery and give a quick stir














Serve with matta rice and a hot or tangy gravy of your choice !

Cheers,
Chitz

1 comment:

  1. Pumpkin and beans are my favourites! This is a perfect combo for me.

    ReplyDelete

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)