Mathanga Erissey||Pumpkin red cowpeas erissery ||Ep no:180

Mathanga emissary or pumpkin emissary is a flavourful dish from the state of Kerala, God's own country.These are made with yellow pumpkin and red cowpeas.Aspecial freshly grounded coconut mix with spices gives the taste to the next level.Mildly sweet and spicy , with special tempering made this a beautiful curry ,which is a special part of Aadya in special occasions .This aromatic delicious dish is just made with very few ingredients.


 Ingredients

Pumpkin- One Nos
Red cowpeas- One cup, soaked overnight
Coconut - Five tablespoons- Freshly grated
Cumin seeds- One teaspoon
Coconut Oil- Four tablespoon
Green chilies- Three Nos
Mustard Seeds- Quarte teaspoon
Shallots - Three Nos
Dry red chilies- Four Nos
Curry Leaves- One fistful
Salt - As per taste
Water- As required



Method of preparation

Take one pumpkin , remove outer skin and chop into small pieces.
Take overnight soaked, red cowpeas and wash well.
Transfer the chopped pumpkin and soaked red cowpeas into a cooker.
Add three green chilies too.
Pour half glass water, cover and cook for a whistle.
Take five tablespoon of grated coconut, add one teaspoon cumin seeds.
Pour quarter glass water and grind into paste.
Once pressure is released, open cooker, transfer the contents to a mud pot.
Add prepared coconut mix to the cooked pumpkin and red cowpeas.
Add salt, cook until it boils.
Keep a pan , add five tablespoon of coconut oil.
Add mustard seeds and three chopped shallots and four dry red chilies.
Then add two tablespoon of grated coconut, sauté well.
Add some fresh curry leaves too.
Transfer the tempering to the curry.
Serve with hot rice.
Short video :

Dedicated to Mummy
#orchidcafe

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