Saturday, September 28, 2013

Mathanga Erissery - Kannur style


Ingredients
  1. Mathan (pumpkin) - 1 cup (Cut into cubes)
  2. Mampayar ( Black beans) - 1 cup
  3. Grated coconut - 1 cup
  4. Cumin seeds - 3/4 Tsp
  5. Shallots (cheriyaulli) - 10
  6. Pepper  - 1 1/2 Tsp
  7. Turmeric powder - 1/2 Tsp
  8. Red chilly powder - 1 Tsp
  9. Garlic - 4 cloves
  10. Curry Leaves - 2 Sprigs
  11. Salt - to taste
For Tempering 
  1. Coconut Oil / Oil  - 1 - 2 Tbsp
  2. Mustard seeds - 1 Tsp
  3. Dry Red Chilly - 3-4
  4. Curry Leaves - 2 Sprigs
  5. Coconut slices (Thenga Kothu) - 2 Tbsp

Preparation
  • Wash and soak mampayar with enough water overnight.
  • Pressure cook mathan, mampayar, turmeric powder and salt. Cook for 2-3 whistles. Keep aside.
  • In the meanwhile, coarsely grind grated coconut, pepper, red chilly powder, shallots and cumin seeds, without adding water.
  • Now add this coconut masala to the cooked gravy.Mix well and let it boil.Once it starts to bubble ,add curry leaves and crushed garlic. Remove from flame.
For tempering
  • Heat coconut oil/oil in a pan, throw in some mustard seeds, let it splutter. Lower the flame add dry red chilly, curry leaves and coconut slices.
  • Pour this on to the gravy. Mix well. 
  • Serve hot with rice.

Sending this to Side Dish Mela 

No comments:

Post a Comment

Thank you so much for paying a visit to my little blog. If you happen to try out any of my recipes posted on blog, please do leave a comment, from which I can review and also help other visitors who visit A Bowl of Curry. Feel free o send in your suggestions about the blog or the recipes…which will make me improve.
Thanks
Preetha

Featured Post

Thakkali Rasam ~ Tomato Rasam~South Indian Tangy Tomatao Soup

Tomato or Thakkali Rasam is one of the soothing and comforting dish that anybody can have during this rainy and chilling weather with...

Related Posts Plugin for WordPress, Blogger...