Ingredients

The following ingredients have 4 Servings
  • ¼ Kg Pumpkin / Mathanga
  • ½ Cup Cow Peas
  • ¼ tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • Salt (As Required)
  • ½ Cup Grated Coconut
  • 2 Green Chilli
  • ½ tsp Jeera
  • 2 tbsp Coconut oil
  • 1 tsp Mustard Seeds
  • 2 Red Chilli
  • 1 Sprig Curry Leaves
  • 3 tbsp Grated Coconut

Instruction

  • Peel the skin of the pumpkin and chop it into medium-sized cubes. Cook the cowpeas with a little salt and drain the water.
  • Then, measure and keep the ingredients 'To Grind' and 'To Temper'.
  • To a mixer, add the grated coconut, green chilli, and jeera.
  • Pour 1/2 cup of water and grind it to a smooth paste.
  • In a pan, add the pumpkin and pour the water (immersing level). Then, add the turmeric powder, chili powder, and required salt. Cook for 3 to 4 minutes in low flame, till the pumpkin, turns soft.
  • The pumpkin would have cooked now and it looks a bit mushy. Then, add the cooked cowpeas.
  • Now, pour the ground coconut paste. Give a boil for 2 minutes, so it thickens.
  • Heat 2 to 3 tsp of coconut oil in a pan and add the grated coconut. Fry till golden color.
  • Keep the fried coconut aside.
  • To the same pan, pour 1 tbsp of coconut oil. Then, temper with the ingredients listed in the table 'To Temper'.
  • Switch off the flame, then add the tempered ingredients and fried coconut.
  • Mix everything well.Try this  Pumpkin Erissery Recipe for this coming Onam festival.