Mathanga Van Payar Curry | Pumpkin Red Cowpea Curry

Ingredientsfor 4 servings

• 1 small Piece Yellow pumpkin(Pumpkin) Deseeded and — cut into small pieces,
• 1/2 cup Red Cowpea (Van Payar — soaked in water for 15 minutes. you can also substitute green gram instead
• 2 nos Garlic Cloves — crushed
• 1 tsp Mustard seeds
• 2 nos Dry Red Chillies (Kollamulaku)
• Curry leaves, a few
• Oil, as needed
• Salt, as needed
• 1 cup Coconut — grated
• 1 tsp Cumin Seeds
• 2 nos Green Chillies
• Turmeric, a pinch
• 2 nos Shallots
• 2 nos Dry Red Chillies Broken in half
• 1 tsp Mustard seeds
• Curry leaves, a few

Preparation

1. Step 1

   Cook the soaked van payar in required water, a pinch of turmeric and salt in a cooker till done. Meanwhile cook the chopped pumpkin with crushed garlic and salt on the stove till done.

2. Step 2

   Smash the pumpkin pieces moderately and mix with the cooked van payar along with gravy, so that it is mixed well.

3. Step 3

   Let this mixture remain thick and not watery.

4. Step 4

   Grind together the ingredients under grinding: coconut, green chillies, cumin seeds and turmeric to a soft mixture.

5. Step 5

   Mix it with the cooked pumpkin red cowpea mixture. Heat the curry.

6. Step 6

   Add very little water to get the required consistency.

7. Step 7

   Bring to a rolling boil and take it off the heat.

8. Step 8

   Now its time for seasoning and refer to ingredients under seasoning. Warm coconut oil in a frying pan.

9. Step 9

   Let the mustard seeds crackle.

10. Step 10

    Add curry leaves, chopped shallots and red chillies to it.

11. Step 11

    Sauté, until the small onion goes golden brown.

12. Step 12

    Pour the above seasoning into the Mathanga Van Payar Curry.