Kerala Mathanga Payar Erissery | Varutherissery | Onam Recipes

Ingredientsfor 4 servings

• 1/2 cup Vanpayar (Red cowpeas
• 300 g Pumpkin
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• Salt, to taste
• 3 cup Water
• 3/4+1/2 cup Coconut — grated
• 3 nos Green chilly
• 3 nos Garlic cloves
• 1/2 tsp cumin seeds
• 2 tbsp Coconut oil
• 1/2 tsp Mustard seeds
• 4 nos Dry Red chillies
• Curry leaves, a few

Preparation

1. Step 1

   Get a pressure cooker and add cleaned pumpkin pieces and cow pea along with red chilly powder, turmeric powder, salt and required water.

2. Step 2

   Pressure cook for 4-5 whistles or until cow pea is cooked well.

3. Step 3

   This recipe uses coconut in two ways - for the gravy and tempering. Now take 3/4 cup grated coconut and add into the blender for preparing coarse textured mixture. Grind grated coconut with cumin seeds, green chillies and garlic into a coarse mixture.

4. Step 4

   Add coarsely ground coconut mixture into the cooked cowpea and pumkin. Adjust salt and Stir everything together thoroughly. Let it boil. Switch off the stove.

5. Step 5

   Tempering - This is the crucial step that takes the curry to another level. Heat oil in a pan and let the mustard seeds crackle and add dry red chillies. Then add 1/2 cup grated coconut and roast till it becomes golden brown.

6. Step 6

   Finally add some curry leaves and turn off the heat. Be careful not to burn the coconut. Make sure that the coconut is roasted with an aromatic flavor.

7. Step 7

   Add the tempering to the cooked pumpkin mixture. Stir everything together thoroughly and serve.

8. Step 8

   Serve.