Pumpkin erissery Or mathanga erissery Is made with combination of vegetables and pulses using ground coconut paste and finally seasoned with roasted coconut.
It is one of the essential dishes that is served during onam sadya. This dish is also known as Elisseri in some parts of Kerala.
A very flavorful curry that can be enjoyed with rice and some pickle or pachadi.
Ingredients
Pumpkin approx 1.5 to 2 cup peeled and chopped
White cowpeas (red cowpeas or lobia ) 1/2 cup
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Salt as required
For The Coconut Paste
Grated coconut, fresh or frozen 1/4 cup
Cumin seeds 1/2 tsp
Green chili 1 or 2
For Tempering Mathanga Erissery
Curry leaves handful
Mustard seeds 1/2 tsp
Dry red chilies - 1 or 2
Grated coconut, fresh or frozen 2 Tbsp
Shallots 2 or 3 chopped
Coconut oil or any vegetable oil 1 Tbsp
METHOD
Rinse the cowpeas well in water
Pressure cook them with 2 or 2.5 cups water till they are cooked completely
Drain and keep aside.
Rinse the pumpkin & peel and chop into cubes.
Take the pumpkin cubes and 1 cup water in a pan.
Add turmeric powder, red chili powder and salt.
Cover the pan and cook the pumpkin for 12-15 minutes or more on a low flame till they are cooked.
Check the pumpkin a few times when they are cooking, to see if the water has not dried up.
If the water dries up, then add some more water and continue to cook.
When the pumpkin is cooking, take the grated coconut, green chili and cumin in a grinder jar.
Add 1/2 cup water and grind to a smooth paste.
Once the pumpkin are cooked well add the cooked cowpeas
Now Add coconut paste to the pumpkins. .
Stir well and simmer for 10-12 minutes or more till the flavors are well blended.
Making Tempering For Mathanga Erissery :
In a small pan, heat coconut oil. crackle the mustard seeds first.
Then add the curry leaves and the red chilies.
Add the coconut & shallots and saute till the coconut becomes golden.
So keep on stirring and saute on a low flame, so that the coconut does not get burnt and there is even browning.
Add this whole tempering mixture into the mathanga erissery.
Puli Inji / Inji puli is tangy spicy condiment in which the main ingredients are ginger, green chilies and tamarind. It is one of the main items served in a sadya along with the pickles. The Puli Inji recipe, differs from region to region, this recipe is shared by my mother
Since onam is around the corner I wanted to share this recipe with you guys 😊
serves : 4 to 5 Prep time: 30 mins cooking Time : 15 mins
Ingredients
1.Ginger – ¼ cup, very finely chopped
2.Green Chilies – 8 to 10
3.Tamarind – a lemon sized ball
4.Jaggery – 1/2 cup
5.Turmeric Powder – 1 tsp
6.Red chili powder- 1 tsp ( kashmiri chili is what I used )
7.Salt to taste
8.Coconut oil – 1 tbsp
9.Mustard Seeds – 1 tsp
10.Roasted fenugreek powder 1 tsp
11.Dry Ginger powder 1 tsp ( optional )
12.Curry leaves handful
13. Dry red chili 1 nos
Method:
Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
Wash and peel the ginger, chop it very finely. Also finely chop the green chilies.
Heat a heavy bottomed kadai and add 1 tbsp coconut oil, temper with mustard seeds, & dry red chili once it crackles,
Add the chopped ginger, green chilies, and curry leaves and fry it on medium flame. Keep stirring.
Fry till the ginger changes it’s color Take care not to burn the ginger else the whole taste will change.
Now add the turmeric powder, chili powder, and salt to taste.
Then add in the tamarind pulp / paste ( make sure u extract thick paste )
Let this boil for a min on medium flame.
Now add the jaggery and allow it to boil till you get a consistency which is thick and saucy
Once the gravy reaches the consistencyturn of the stove
Finally add in roasted fenugreek powder & dry ginger powder and mix well
Allow it to cool.
Store In a clean container
Stays good for more than 20 days when refrigerated and handled with care.
Kaalan is a Keralite dish made of yogurt, coconut and a vegetable like raw banana , pumkin ,yam etc It is very thick, which distinguishes it from a similar curry known as pulisheri, and sourer than avial. For the same reason, the kaalan can last longer when stored.It is served as part of the sadya, the traditional Kerala feast.
INGREDIENTS
Raw Plantain/Banana /Pachakkaya : 1 medium sized
Yellow pumpkin 1/2 cut into square
Thick Sour Yogurt 1/2 cup
Turmeric Powder : 1 tsp
Curry Leaves : a sprig
Salt to taste
TO GRIND
Grated Coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chilies: 2 nos
For Seasoning :
Mustard Seeds : 1 tsp
Whole Dry Red Chilies : 3
Coconut Oil : 1 tsp
Curry leaves : handful
METHOD
Wash and cut the vegetables into square pieces.
Grind the grated coconut,cumin seeds,green chilies with yogurt to a thick paste and keep it aside.(Note: Do not add water while grinding.)
Cook the vegetables in water with turmeric powder and salt
Once the vegetables are cooked well
Add coconut paste reduce the flame and allow to boil, stirring occasionally until the gravy is thickened
In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set.
