Mathanga and Vanpayar Erissery – Onam special recipe – Pumpkin and red cow peas in roasted coconut

Name: Mathanga and Vanpayar Erissery – Onam special recipe – Pumpkin and red cow peas in roasted coconut
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 Medium size Bowl
Cuisine: Indian
Ingredients: Coconut Oil; Cumin seeds; Curry Leaves; Dry Red Chilly; Garlic; Grated Coconut; Green Chilly; Mustard Seeds; Pumpkin; Red Chilly Powder; Red Cow Peas; Salt; Shallots; Turmeric Powder; Water

2012-08-30

Cuisine: Indian, Kerala
Course: Curry, Side Dish
Skill Level: Moderate
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Yield: 1 Medium size Bowl
Servings: 4
Prep Time: 25m
Cook Time: 20m
Ready In: 45m

IreneTreesa

I am not an expert cook...

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Erissery is a must dish for Onam Sadya, grand feast of Onam. Onam is a Traditional Festival of Kerala, Southern state of India. Onam Sadya is the grand feast prepared during Onam festival in Kerala, Southern state of India.

Erissery is my hubby’s favourite dish. Erissery can be prepared with different vegetables, pulses, or combination of pulses and vegetables. I used Pumpkin and Vanpayar (Red cow peas) as this is my hubby’s favorite combination for Erissery.

Ingredients

Red cow peas (Vanpayar) - 1 cup
Pumpkin (Mathanga) - 1 cup
Turmeric powder - 1/2 tspn
Water
Salt
For grinding:
Coconut grated - 1 cup
Turmeric powder - 1/4 tspn
Red chilly powder - 1/4 tspn
Garlic - 3 flakes
Cumin seeds - 1/2 tspn
For seasoning
Coconut oil - 1 tbspn
Mustard seeds - 1/2 tspn
Shallots sliced - 4
Dry red chillies - 2
Curry leaves - 6
Coconut grated - 2 tbspn (for roasting)

Method

Step 1

Soak the red cow peas in water for a few hours.

Step 2

Grind coconut, cumin seeds, turmeric powder, red chilly powder and garlic to a smooth paste and keep aside.

Step 3

Pressure cook red cow peas adding enough water, salt, green chilly and turmeric powder. After the steam goes off open the cooker lid and add pumpkin. Cook for another 5 minutes.

Step 4

Add the grinded coconut paste to the cooked cow peas and pumpkin mixture and allow to blend on a low heat.

Step 5

Now for seasong, heat some coconut oil in a pan, splutter mustard seeds and then add shallots, dry red chilly and curry leaves. Saute till golden brown and pour this to the curry.

Step 6

Now take another pan and roast the coconut (2 tbspn). Saute it till it becomes light brown in colour.

Step 7

Finally add the roasted coconut to the curry. Tasty Mathanga and Vanpayar Erissery is ready to serve.

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