1) Pumpkin/mathanga sliced – 1/2
2. Red beans/Vanpayar – 150 g
3. Chilli powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Green chilly slit – 2
Salt – as needed
INGREDIENTS 4 (TO GRIND)
4. Grated coconut – 1/2 of a coconut
Cumin seeds – 1/2 tsp
Garlic – 1 clove
5. Grated coconut – 1/2 of a coconut
Mustard seeds – 2 tsp
Curry leaves – 2 sprigs
Dried red chillies – 2
6. Oil – 1-1/2 tsp
Heat oil in a pan and add mustard seeds. When they pop up, add curry leaves, dried
Cook vanpayar till tenderred chillies, and with salt. Add diced pumpkin and 3rd ingredients and cook well. Once it is cooked, add 4th ingredients, which are ground well. Transfer from the stove when it is cooked.
. Add grated coconut
in low flame and fry till golden brown. Pour half of the fried coconut
mixture to the curry and stir well. Reserve the other half to be poured
above the curry before serving.
7 thoughts on “Mathanga vanpayar erissery / Pumpkin red beans erissery”
tempting and inviting.. beena, you have mistakenly typed "congrats punitha" in my last post.. hope you know my name 🙂
Tempting kootu variety…
Thanx 4 d visit at my daughters blog and thanx a lot for the advice…..Surely it will be guidance for me to help her in the work….thanx dear
Looks delicious…tempting dear…
Adipoli erissery,my favorite..looks super yum.
so yummy..nice combo of spices and vegetable..