Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce
Pumpkin and green gram in spiced coconut sauce.
Print
Pin
Servings -5
Ingredients
- 2 cups pumpkin diced
- ½ cup green gram you can also use dried red beans
- 1 ½ teaspoon minced garlic
- ½ teaspoon ground turmeric
- ¾ cup grated coconut
- 1 - 2 small green chilies
- ½ teaspoon cumin seeds
- Salt to taste
For Tempered Spices
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 large shallots finely chopped
- 2 dried red chilies broken into small pieces
- 2 tablespoon grated coconut optional
- 1 sprig of curry leaves
Instructions
- Place pumpkin, green gram, ground turmeric, minced garlic and enough water in a pressure cooker. Pressure cook for 5-6 whistles. When pressure has cooled down, open it, and lightly mash the pumpkin using a large spoon. Set aside.
- Meanwhile, place grated coconut, green chilies, and cumin seeds in the bowl of a food processor. Add enough water, and process to a smooth paste. Set aside.
- Transfer cooked pumpkin to a large pan. Place it over medium-high heat. Add ground coconut to pumpkin. Stir well. Add a little water if the mixture is too thick. Season with salt. Cover, cook, for 3-4 minutes. Remove from flame.
- Meanwhile heat oil in a fry pan. Splutter mustard seeds. Add shallots, dried red chilies, coconut (if using) and curry leaves. Saute, stirring occasionally, until shallots turn golden brown. Remove from heat.
- Add tempered spices to pumpkin erissery. Mix well. Serve hot with rice.
Notes
You can substitute green gram with dried red beans or adjuki beans
While tempering, you can also add 2 tablespoon grated coconut . It adds a crunch to the curry.
While tempering, you can also add 2 tablespoon grated coconut . It adds a crunch to the curry.
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Sodium: 48mg | Fiber: 5g | Sugar: 10g