pumpkin erissery – kerala onam sadya recipe

pumpkin erissery or mathanga erissery is one of the essential dishes that is served during onam sadya. this dish is also known as elisseri in some parts of kerala. since onam is around the corner, i though have posting at least one onam sadya recipe  i had purchased the pumpkin originally to make halwa two days back, but ended up making this delicious pumpkin erissery. for the recipe i looked upto two authentic sources for kerala cuisine – on nag's blog edible garden and a kerala cookbook i have. the recipes in both the sources were almost the same, especially coming to the correct technique & method. i have adapted the recipe from both the sources and stayed true to the authenticity. if you are looking for authentic onam recipes then check nags collection of kerala onam sadya recipes. apart from pumpkin, i have even used black eyed cowpeas. though red cowpeas are also added. i did not have red cowpeas. the recipe is pretty straightforward and simple. both the cowpeas and pumpkin are cooked and then coconut paste is added to them and simmered. later to be tempered in coconut oil with some mustard, curry leaves and coconut. coconut oil gives you the true authentic taste, but if you don't have it, then use any vegetable oil instead. erissery can also be made with yam, unripe plaintains. apart from cowpeas, pigeon peas (arhar dal) is also traditionally added. pumpkin erissery tastes best with steamed rice. you can also serve it along with sambar and rice. pumpkin erissery – kerala onam sadya recipe Author: dassana Recipe type: main Cuisine: kerala, south indian Serves: 2-3 200-250 gms pumpkin/kaddu – approx 1.5 to 2 cups peeled & chopped pumpkin ½ cup white cowpeas or red cowpeas ¼ tsp turmeric powder ¼ tsp red chili powder (optional) salt as required ¾ cup grated coconut ½ tsp cumin 1 green chili 12-15 curry leaves ½ to ¾ tsp mustard seeds 1-2 dry red chilies, kept whole or broken & deseeded 2-3 tbsp grated coconut 1 or 1.5 tbsp coconut oil or any vegetable oil rinse the cowpeas well in water. pressure cook them with 2 or 2.5 cups water with some salt till they are cooked completely. drain and keep aside. rinse the pumpkin, peel and chop the pumpkin into cubes. take the pumpkin cubes and 1 cup water in a pan. add turmeric powder. cover the pan and cook the pumpkin for 12-15 minutes or more on a low flame till they are cooked. check the pumpkin a few times when they are cooking, to see if the water has not dried up. if the water dries up, then add some more water and continue to cook. when the pumpkin is cooking, take the grated coconut, green chili and cumin in a grinder jar. add ½ cup water and grind to a smooth paste. add this coconut paste to the pumpkins. also add the cooked cowpeas. add ½ cup water or more depending on the consistency. stir well and place the pan on fire and simmer for 10-12 minutes or more till the flavors are well blended. if the curry becomes thick, add some more water. when done cover with a lid and keep aside. in a small pan, heat coconut oil. crackle the mustard seeds first. then add the curry leaves and the red chilies. fry till the curry leaves start to become crisp and the color of the red chilies change. add the coconut and saute till the coconut becomes golden. keep on stirring and saute on a low flame, so that the coconut does not get burnt and there is even browning. pour this whole tempering mixture into the pumpkin erissery. stir and serve pumpkin erissery hot with some steamed rice. 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/0Bkr13zKb9M/

Put the internet to work for you. via Personal Recipe 3542052