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Friday, July 06, 2012

Mathanga Erushery (Pumpkin & red gram with coconut curry)




Ingradients
Mathanga/ Pumpkin- 250 gm
Vanpayar ( Red gram)- 100 gm
Coconut grated- 1 cup
Green chilli- 4 nos
Cumin seeds- 1 pinch
Shallots- 6 pieces
Turmeric powder- 1/2 teaspoon
Sliced coconut- 2 tablespoon
Coconut oil- 1 tablespoon
Mustard seed, Curry leaf, dried chilli & salt

Preparation
Cook vanpayar/ redgram in a pressure cooker with enough waterand salt. Cook pumpkin cut into square pieces in a pan with one cup water. Grind together grated coconut, green chilli, cumin seed, shallots and salt in a grinter. Add together cooked vanpayar, pumpkin and thid grinted mixture in a pan , mix well. Add enough water to make the curry little loose and boil for 5 minutes. Heat oil in a pan, splutter mustard seeds, add curry leaf, sliced coconut, dried chilli. Fry it and add to the cooked curry. Mathanga erussery is ready to serve now.