Tuesday, January 12, 2010

Mathanga Erissery (Pumpkin Curry)

Pumpkin - 420 gm
Grated Coconut - 1 cup
Turmeric Powder - 1/4 t spoon
Cumin Seed - 1/4 t spoon
Mustard Seed - 1/2 t spoon
Dried Red Chilly - 4 no.s
Urad Dal - 1 t spoon
Cooking oil / Coconut oil - 1 1/2 table spoon
Curry leaves - 1 sprig

  1. Chop pumpkin into cube pieces.
  2. Boil pumpkin in a manchatti (Deep Earthern pot) with enough water (300 ml), salt, turmeric powder.
  3. Grind 1/2 cup of grated coconut with cumin seeds into fine paste.
  4. Once the pumpkin is cooked, reduce the flame, add the coconut paste to it. Mix it well
  5. Heat a pan and add cooking oil. Splutter mustard seeds, urad dal, dried red chillies.
  6. Transfer this to cooked pumpkin. Turn off the flame and keep aside the cooked pumpkin.
  7. Heat the same pan, add 4 table spoon of grated coconut and curry leaves and fry it till it turns brown.
  8. Add these to the cooked pumpkin.
  9. Ready to serve. A part of Kerala Sadhya.

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