Palakkadan Mathanga Eriserry
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.
Ingredientsfor 2 servings
- 1 piece Pumpkin Mathanga
- 1/2 glass Vanpayar Red cow peas
- 3/4 glass Coconut
- 1 Spoon Cumin seeds (Jeerakam)
- 2 Spoon Chilly powder
- 1/4 Spoon Turmeric powder
- 1/4 Spoon Mustard seeds
- Curry leaves A, a few
- Oil
Preparation
Step 1
Soak vanpayar for 2 - 3 hrs.
Step 2
Cook it in pressure cooker for 3 whistles.
Step 3
Once cooked, add mathanga, salt, turmeric and chilli powder.
Step 4
Keep, till mathanga is cooked.
Step 5
Grind coconut with jeerakam finely.
Step 6
Add this paste into the vegetables. Keep for about 5 minutes.
Step 7
Set a pan over medium heat and pour in the oil.
Step 8
Let the mustard seeds crackle and cook curry leaves.
Step 9
Garnish the curry with the above tempering.
Tip
Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.
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