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5 from 1 vote

Mathangai Erissery Recipe

Mathangai Erissery- A simple Kerala dish with pumpkin and black eyed beans made with coconut oil.
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Mains
Cuisine: Kerala
Servings: 3
Author: Anusha Praveen

Ingredients

  • Pumpkin 1/2 c
  • Black eyed beans 1/2 c soaked for 2 hours
  • Coconut oil 1 tbsp
  • Curry leaves a handful
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • To grind to a paste
  • Freshly grated coconut 1/2 c
  • Green chili 2
  • Cumin seeds 1 tsp
  • Shallots 2 optional
  • Water as required.

Instructions

  • Combine pumpkin and a cup of water in a pan and cook till pumpkin becomes tender.
  • In the meanwhile, pressure cook the black eyed peas with salt. Once done, drain water and set aside.
  • Grind together the coconut, cumin, shallots and green chilies adding little water to a smooth paste.
  • Add the cooked black eyed peas along with salt and turmeric once the pumpkin is fork tender.
  • Let simmer for a min or two.
  • Add the ground paste and mix well.
  • Cook till mixture becomes thick.
  • Once done, add curry leaves and coconut oil and mix well.
  • Serve hot with rice and poppadoms.

Video

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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