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Coconut Based Preparations South Indian Cuisine

Mathan Eriserry/Pumpkin and Cowpeas in Coconut gravy Recipe

Another delicacy from Kerala where Pumpkin and Cowpeas cooked in coconut gravy along with other condiments uses grated coconut in the seasoning to enhance the flavour of the Curry. Though one can use oil of one’s choice, authentic Kerala cuisine calls for the use of fragrant Coconut oil!

Ingredients :

  • 300 gms Pumpkin
  • 100 gms Cowpeas
  • 2 green chillies
  • 1/2 of a small coconut grated
  • 1/2 tsp Chilly powder
  • A pinch of Turmeric powder
  • 1/4 tsp Jeera/Cumin seeds
  • Salt
  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 sprigs curry leaves
  • 1 dried red chilly
  • 1 tbsp grated coconut

Method :

Deskin the Pumpkin and remove the seeds. Wash and chop into one inch by one inch pieces. Boil in a glass of water with a little salt till soft, but firm to touch. Pressure cook the Cowpeas with salt in two glasses of water till done. Grind the grated coconut, green chillies, red chilly powder and Jeera to a smooth paste. Pour it into the cooked Pumpkin and Cowpeas mixture. Add the turmeric powder, adjust salt and boil well. Heat oil in a pan. Add the mustard seeds and after they splutter drop in the dry red chilly. Toss. Add the grated coconut and curry leaves and roast till the coconut changes colour. Drop the seasoning into the boiling Eriserry. Switch off and keep aside for fifteen minutes for the flavours to infuse before serving.

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