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September 8, 2011

Mathanga Vanpayar Erissery

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Festival : Onam Region : Kerala
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Ingredients : 

   
Pumpkin Diced - 2 cups
Small Red Beans Soaked in Water for 2 hours - 1 cup
For Masala :    
Grated Coconut - 1 cup
Green Chilies - 4-5
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Garlic - 2 cloves
Shallots - 3 to 4
Dried Red Chilies - 3 to 4
Mustard Seeds -  
Curry Leaves - Some
Salt - to taste
Oil - as required
  Popular Tags:
   Pumpkin,   Beans,   Coconut,  



Method :

To start with making Errisery, first we have to boil diced pumpkin and red beans in water.

Take a pan, pour some water and add pumpkin and a pinch of salt. Close the pan with a lid and allow it to boil for sometime till the pumpkin pieces turn soft and can be mashed.  Now in a pressure cooker add the red beans and cook it for about 10 minutes. When the cooker whistles twice, off the cooker and allow it to cool for some time.

Mash the soft pumpkin pieces and slowly transfer them onto a bowl..

In a mixie jar, add grated coconut, green chillies, cumin seeds, turmeric powder and garlic. Grind the ingredients into a coarse paste.

Now in a pan heat some oil, splutter some mustard seeds, red chillies, curry leaves and chopped shallots. Sauté for some time and add the pumpkin and cooked red beans into it and combine well. Now add the ground coconut masala and mix well.

For seasoning the errisery, fry some grated coconut in 2 tablespoon of oil and gently pour it over the curry. Serve hot and enjoy
 
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