Mathan Erissery Recipe | Mathanga Erissery
Ingredients
2 cups Pumpkin cubed
¼ cup Brown cow peas vanpayar, soaked overnight
¼ tsp Turmeric
Salt
To Grind
½ cup Grated coconut
½ tsp Cumin seeds
1 Green chilli or 4 black pepper
2 Small onions Optional
To Temper
½ tsp Mustard
1 tsp Urad dal
1 Red chilli
1 sprig Curry leaves
2 tbsp Grated coconut
Instructions
Wash firstly and soak brown cowpeas (vanpayar) overnight.
Next day, drain the water, wash and keep aside.
Take soaked cowpeas, cubed pumpkin, turmeric, salt and 1 cup water in a pressure cooker.
Then pressure cook for just 2 whistles.
Once pressure is released naturally, open and check for doneness. The cowpeas should be soft to press.
Meanwhile grind coconut (save 2 tbsp for roasting) with little water, chilli, onion and cumin seeds.
It can be a coarse paste but make sure not to add too much water.
Then add the ground paste to cooked pumpkin and mix well.
Boil furthermore until you get a homogenous consistency. It is okay if some of the pumpkin gets mashed.
After that switch off the stove and heat a pan with oil for tempering. Once oil is hot, splutter mustard, add urad dal and red chilli.
Then add curry leaves and add the reserved 2 tbsp coconut.
Roast until golden in colour.
Finally, add to the erissery and mix to serve.
CUP MEASUREMENTS
Measurements used in all the recipes, unless otherwise specified. My cup measurements are as follows:
1 Cup = 240 ml
½ Cup = 120 ml
¼ cup = 60 ml
⅛ cup = 30 ml
1 Teaspoon teaspoon = 5 ml
1 Tablespoon (tbsp) = 3 teaspoon = 15 ml
2 Tablespoon = 30 ml = ⅛ cup
4 Tablespoon = 60 ml = ¼ cup

See my cups here - https://rakskitchen.net/cup-measureme...

By - Rajeswari Vijayanand

About me: https://rakskitchen.net/about-me/
My website : https://rakskitchen.net/
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Disclaimer - I pre-measure the ingredients and keep them in different bowls for videos. But all are measured. Please check my written recipe if you intend to try.

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