Mathanga Erissery (Pumpkin ground nut erissery)

This is one of the favourite dishes of our family and a hit maker on all Sadhyas

 

Ingredients:



Pumpkin - half of a medium sized pumpkin or 3 cups , peeled and cut into cubes approximately 1 inch in size

Ground nut - two cups - soaked overnight and cooked well (8 whistles in cooker) After cooking add one teaspoon salt and boil for 5 - 10 minutes.

Grated coconut - 1 cup - for grinding and frying

Cumin seeds - 1 tspoon

green chillies - to taste

turmeric powder - 1/4 tspoon

mustard seeds - 1/2 tsp

urad dal - 1 table spoon - I like a lot of urad dal in this

shallots - 5

dried red chillies - 2

curry leaves -  two stalks

coconut oil - as much as you like

 

Preparation

 

1. Boil the pumpkin in 1/4 cup water until it is cooked well. Add salt and turmeric powder to this.

2. Grind 3/4 cup of coconut, green chillies and jeera to paste. Keep aside.

3. Mash the cooked pumpkin well and add the cooked ground nut.

4. Add the grinded coconut, green chilli and jeera mix to this and mix well.

5. Check salt and add as much as you would like your dish to taste.

6. Heat oil in a pan and add mustard seeds. Once it pops add urad dal , curry leaves, shallots and dried red chillies. Fry until urad dal turns golden brown. Pour this over the cooked pumpkin - ground nut mix.

7. In a pan add the remaining coconut and fry till it becomes golden brown. ( if you are using the tender coconut pls add a tsp of coconut oil to it and it will taste heavenly.)

8. Add the above fried coconut to the erissery and mix well.

 

Serve with white/brown rice.