Easiest Way to Prepare Thomas Keller Erissery- Mathanga Payar Kerala Special

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, erissery- mathanga payar kerala special. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Erissery- Mathanga Payar Kerala Special is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Erissery- Mathanga Payar Kerala Special is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have erissery- mathanga payar kerala special using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Erissery- Mathanga Payar Kerala Special:

1. Prepare Yellow pumpkin/ mathanga diced into cubes - 1 cup
2. Get 3/4 glass Red beans/Van payar -
3. Prepare 1/4 teaspoon Turmeric powder
4. Get to taste Salt
5. Make ready To Grind:
6. Prepare Small onion-1
7. Get Green chilli-2
8. Get 1 Red chilli-
9. Make ready 1/4 teaspoon Turmeric powder-
10. Get 1/2 cup Grated coconut-
11. Take 1/2 tablespoon Cumins-
12. Prepare For tempering:
13. Take 1-2 Dry red chilli-
14. Get tablespoon Grated coconut-3
15. Make ready Curry leaves as needed
16. Get 2 tablespoons Coconut oil-

Instructions to make Erissery- Mathanga Payar Kerala Special:

1. Soak red beans overnight; pressure cook the beans with enough water, red chilly powder, turmeric powder and salt for 4-5 whistle. After the pressure settles open the cooker.
2. Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slightly mash the pumpkin pieces.
3. Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : The paste should not be watery)
4. Add this ground coconut paste and mix thoroughly with pumpkin and red beans.
5. Heat a tsp of coconut oil in a pan, add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)
6. Pour this tempering and drizzle ½ tsp of coconut oil over the gravy, mix well and adjust the salt.
7. Enjoy it with rice.. 😊

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