Saturday, September 28, 2013

Mathanga Erissery - Kannur style

  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

  • 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 

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