Mathanga venpayar erissery
This is a semi-thick curry made by simmering pumpkin and cowpeas in a flavorful coconut paste and goes well with rice.
Servings 2 people
Ingredients
- 1 cup heaped pumpkin pieces( 200 g)
- 1 cup water
- a pinch turmeric powder
- salt as needed
For grinding
- ½ cup loosely packed fresh grated coconut(50 g)
- ½ tsp cumin seeds
- 1 green chilly
For cooking cowpeas/chowley
- ¼ cup red chowley/red cowpeas
- ½ cup water
- a pinch hing /asafoetida
- salt as needed
- few drops of oil
For tempering
- 2 tsp oil
- ⅛ tsp mustard seeds
- ¼ tsp split urad
- 1 tbsp grated coconut
- few curry leaves
- 1-2 red chillies(optional)
Instructions
- Clean and pressure cook the cowpeas/chowley in ½ cup of water and the other ingredients given under "For cooking cowpeas".
- Grind the coconut with the chilly and the cumin seeds as given under "For grinding" and keep ready.
- Remove the skin and pulpy seed part of the pumpkin. Chop and cook it in a pan with a cup of water, turmeric powder, and salt as needed
- Once it gets cooked and becomes soft add the cooked chowley and mix well.
- Next, add the ground coconut paste and cook in medium flame till most of the water evaporates and the raw smell disappears.
- Adjust salt and switch off the flame. Temper with the ingredients under "for tempering" and pour this over the curry. Serve as a side dish with rice.
