Wednesday, January 19, 2011

pumpkin curry (erissery)

Pumpkin curry (erissery)

Mathanga Payaru (Pumpkin Bean) Erissery used to be the most common one prepared by my mom. Errisery can be made using a single vegetable or combination of vegetables.try this......


Black eyed/Red Beans – 1 Cup
Pumpkin (chopped into medium pieces) – 1 cups 
Turmeric – 1/4 tsp
Salt – to taste
Water – as required
Turmeric Powder – A pinch
onion -medium
tomotoes -medium

For Grinding

Grated Coconut – 1 cup
Jeera (Cumin) – 1/4 tsp
Green Chillies – 5 or 6
Pepper corns – 5 to 10 
For Seasoning

Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Dry Red Chillies – 4
Curry Leaves – A sprig


Soak the red beans in water overnight or for atleast 4 hours.
Grind the grated coconut and other ingredients to a smooth paste and keep aside.
Pressure cook the black eyed  beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes on medium heat. It should be half cooked and not mushy.
Add the cubed pumpkin pieces ,onion,tomotoes and continue to pressure cook on medium flame for 1 whistles.
Open the lid and transfer the contents into a big pan. You can leave a few chunky pieces if you like.
Add the ground coconut paste and cook for 5-7 minutes on medium heat.
Heat 1 tbsp of oil in a pan and splutter mustard seeds. , dry red chillies and curry add little  grated coconut to it and make it to brown 
Pour the seasoning over the curry and gently mix everything.

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