Chena Mathanga Erissery

 

Hey Folks,

Erissery is a vegetarian dish, made with pumpkin and lentils or pulses. It is one of my favorite dishes in Kerala Sadhya. Today, I am sharing a different Erissery recipe made out of Yam, Pumpkin, and Vanpayar. So, let's check out The Perfect Cook Book recipe for Chena Mathanga Erissery.

INGREDIENTS:

1. Pumpkin (Mathanga) - 1/2 cup
2. Yam (Chena) - 1/2 cup
3. Red moong beans (Vanpayar) - 1 cup
4. Turmeric Powder - 1/2 tsp
5. Fenugreek Powder - a pinch
6. Green Chilli(Kanthari) - 4
7. Shallots - 5 - 6
8. Garlic - 2 cloves
9. Salt - to taste
10. Cumin Seeds - 1/2 tsp
11. Mustard Seeds - 1/2 tsp
12. Dried Red Chilli - 2 
13. Curry Leaves 
14. Grated Coconut - 2 cups
15. Coconut Oil - 1 tbsp
16. Ghee - 2 tbsp
17. Water - as needed

PREPARATION:

First dry roast vanpayar in a cheenachatty. This will help in enhancing the taste of erissery. Once it is cooled down, soak it in water for a maximum of 3 to 4 hours. Then transfer the soaked vanpayar to a pressure cooker. Add water about 1 1/2 cup and add turmeric powder, 2 kanthari, and salt. Cook on a medium flame for 4 whistles. Open the pressure cooker after the pressure is released completely. Add the diced pumpkin and yam to it. Check if there is water for the pumpkin and yam to cook well. If not add water as needed. Cook on a medium flame for 1 whistle.

Meanwhile, to a mixer add cumin seeds, 2-3 shallots, garlic, and 2 kanthari. Grind to a fine paste. Now add 1 cup of grated coconut and turmeric powder to the mixer and grind to a coarse paste.

After releasing the pressure from the cooker check if yam and pumpkin are cooked well. Again heat the cooker, and add the ground coconut mixture to it. Let it boil to a simmer. If you think it is too thick you can add some hot water and make it to the consistency of your wish. Check for salt at this stage.

The final step is tempering. Add oil and ghee to a pan. Once it is hot, add mustard seeds, thinly sliced shallots, dried red chilli, curry leaves, and 1 cup grated coconut. Fry until coconut turns golden brown. Add this to the Erissery. Top with a pinch of fenugreek powder. Serve hot.

Enjoy Chena Mathanga Erissery from The Perfect Cook Book with choru and pappadom. 

See you all in my next cooking blog!

 

 Chena Mathanga Erissery - The Perfect Cook Book