Friday, April 11, 2014

Mathanga Erissery / Pumpkins in Ground Coconut Sauce - Sadya item

Another hearty recipe from the God's own land! Unavoidable item in the sadya menu!


Pumpkin (cut into chunks) - 3 cups
Red cow peas - 1/2 cup, cooked

Grind to coarse paste
Grated Coconut - 1 cup
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Green chilly - 2 (as per your taste)
Garlic - 2 cloves
Small onion - 3

For Tempering
Coconut oil - 1 tbsp
Dried red chilly - 2
Curry leaves - 1 sprig
Grated coconut - 1 tbsp


1. Heat a mud pot (manchatti), place the pumpkin chunks in it. Add water just to cover the pieces and cook the pumpkin till its done.
2. When the pumpkins are 3/4th done, add the cooked red cowpeas and cook them along with the pumpkin.
3. Meanwhile grind the items under "To grind to coarse paste" to a coarse paste.
4. Once the pumpkin is cooked well (there shouldn't be too much water at this stage), add the ground coconut mixture and cook till steam comes through. Switch off the stove. Keep it covered.
5. In a separate pan, heat coconut oil. Once hot, add dried chilly, curry leaves and grated coconut. Stir continuously till the coconut is roasted and a nice aroma is spread. Immediately transfer this to the pumpkin mixture and give a good mix. Keep it closed for 10 min to allow the flavors to set.

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