Mathanga Erissery / Pumpkin and Black Eyed Peas Erissery
Course: MainCuisine: Indian, KeralaDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
30
minutesSoak time
6
hoursPumpkin Eriserry is a super healthy Kerala dish with pumpkin, black eyed peas and coconut together. Pumpkin is a rich source of anti-oxidants, vitamin A, fiber and many other nutrients. Pairing it with black eyed peas makes this recipe even more nutritious.
Ingredients
3 cups of pumpkin peeled and cubed
1 cup of dry black eyed peas soak for at least 4 hours
1/3 cup of coconut, grated
2 garlic cloves
1 tsp of cumin seeds
2 green chilies or to taste
1/2 tsp of turmeric powder
1 tsp of mustard seeds
1 sprig of curry leaves
2 dry red chillies
2 pearl onions or 2 tsp of chopped red onions
Salt and pepper to taste
Directions
- Boil soaked black eyed peas in 3 cups of water with salt until it is fully cooked. keep it aside.
- Now boil pumpkin cubes with chilies, half of the curry leaves and turmeric in 1 cup of water and cook until pumpkin is tender and easily mash able.
- Grind coconut with cumin seeds and garlic to a smooth paste.
- Now mix in the cooked peas along with its liquid and ground coconut into the pumpkin mixture. Let it simmer for 5 minutes over medium heat. Then switch off the heat.
- Now in another pan, heat oil and splutter mustard seeds, then add curry leaves, dry red chilies and onion and fry until the onions are golden brown.
- Add fried onion mixture into the pumpkin mixture and mix. Mathanga Erissery / Pumpkin Erissery is done. Serve it with steamed rice .
Notes
- You can cook pumpkin and black eyed peas together in a one pot. Boil water and add peas let it boil for 10 minutes then add pumpkin cubes, green chilies and turmeric and put on the lid. Let it cook together until the pumpkin is mashable and peas are tender.
