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.
Pachadi refers to a traditional South Indian side-dish. In Kerala pachadi is a side-dish curry . There are different varieties of pachadis that could be part of the menu in Sadya (Grand feast).
Beetroot Pachadi is usually served on the occasion of Onam, Vishu, and on Sadya. This pachadi is made with cooked beetroot , coconut & plain yogurt and has a bit sweet taste.
INGREDIENTS
Grated Beetroot : 1 cup
Green chilies : 3 nos ( u can increase the chilli acc to ur spice level )
Grated Coconut : 1/4 cup
Mustard seeds : 1 tsp
Plain Sour Yogurt /Curd : 1 cup
Curry leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tsp
METHOD
Firstly we have to Cook the beetroot with little water till it turn to soft. i have used pressure cooker ( u can pressure cook the beetroot for 2 to 3 whistles)
while the beetroot is cooking lets make the ground paste,
Grind the grated coconut, green chilies, into a coarse paste first
Now to that add 1 cup curd and grind it into into a smooth paste.
finally add in 1 tsp mustard seeds and grind it and keep the paste aside.
once the beetroot is cooked, allow it to cool little and then grind it into a coarse mixture
Heat oil in a small frying pan and add mustard seeds, when the mustard seeds start popping, add in curry leaves , dry red chili and add in the coconut paste ( keep the flame very low )
