Mathanga Erissery Recipe (Pumpkin Coconut Curry)

Ingredients

• Pumpkin - 500 grams cut into small size cubes
• Water - as required
• Red chilli powder - to taste
• Turmeric - 1/2 tsp
• Jaggery - 1/2 tbsp
• Salt - to taste

To Grind

• Coconut - 1/2 coconut grated
• Cumin seeds - 1 tbsp

For seasoning

• Coconut - 1 full coconut grated
• Mustard Seeds - 1 tsp
• Whole Red chilli - 3-4 broken
• Curry leaves - 7-8
• Coconut oil - 3 tbsp

Instructions

• Once the pumpking gets well roast, mash it well.

• currently add the coconut paste to the mashed pumpkin, combine well and cook on low flame for 5-7 minutes.

• within the in the meantime in another pan, add oil and crackle mustard.

• Once the seeds starts crepitation add curry leaves and whole red chili pepper.

• currently add coconut thereto and fry the coconut till golden brown. (keep stiring, the coconut mustn't get burnt)

• Add the deep-fried coconut mixture to the pumpkin curry and blend everythng well. (Do not cook when adding the deep-fried coconut, simply keep it coated for a few time)

• therefore the mathanga erissery is prepared currently, you'll be able to serve it beside plain rice.

• individuals from south India prefers to possess it beside cooked rice, however you'll be able to even have it beside polished rice further.

• you'll be able to build any dish of your alternative if you wish.

• commonly I like better to have this curry beside rice and papdam or papad, while not and dish.