DISH NAME : ERISSERY-MATHANGA PAYAR (PUMPKIN COWPEA WITH COCONUT )

Preparation Time : soaking+ 20 minutes

Cooking Time : 20 minutes

Description

Erissery, is an important dish in Sadya (kerala vegetarian festive lunch). It has a mild sweet taste. Different combination of vegetables are used to make this dish. Here i have used brown colored cow pea and red pumpkin. In this dish, coconut is used in 2 forms-ground and fried.

Note

1) Cow peas come in white and brown color. It needs to be soaked preferably overnight or atleast 2 hours. If brown pea is not available, use white pea.
2) Usually in tempering, grated coconut is added and fried till golden and added to curry. But i have fried coconut bits till golden. this gives a good bite.
3) Usually shallots are added instead of garlic.

Method

1) Soak cowpea overnight or for atleast 2 hours. Soaking only for 2 hours will increase cooking time.
2) Pressure cook the peas for 2 whistles with turmeic and salt.
3) Add pumpkin and chilli powder and cook for another 1 whistle. Open and very lightly mash everything together.
4) Grind all the ingredients given under 'to grind' with as little water as possible. Add this to pumpkin mix. Let it come to a boil. Let cook and become thickish gravy.
Tempering:-
1) Heat coconut oil.
2) Splutter mustard.
3) Add curry leaves and red chilli.
4) Fry coconut grated/ coconut bits till golden brown. Add to curry.

Serving Suggestions

Serve with red kerala rice or any rice or with kanji(rice gruel).