Mathanga (Pumpkin) Erisserry
Ingredients for Mathanga Erisserry Recipe
Pumpkin(Mathanga) - 1/4 kg
Vanpayar - 100 gm
Grated coconut - 1/2 of one
Green chillies - 8 nos
Cumin seeds (Jeerakam) - 1 tsp
Small onions (Kunjulli) - 6 nos
Turmeric powder - 1 tsp
Salt - As reqd
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies(Kollamulaku) - 3 nos
Curry leaves - A few
Grated coconut - 1/2 cup
Preparation Method of Mathanga Erisserry Recipe
1). Wash the van payar and cook it in the pressure cooker.
2). Cut the pumpkin into small pieces and add to the cooked van payar and cook further.
3). Grind together grated coconut, green chillies, small onions, cumin seeds, turmeric powder and salt.
4). Add it to cooked pumpkin and payar.
5). Cook again for 15 mins.
6). Heat oil in a pan.
7). Add mustard seeds and when they splutter, add red chillies, grated coconut and curry leaves.
8). Stir, until the coconut turns brown.
9). Pour this seasoning into the curry.
10). Mix well and use
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