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Thursday, 15 September 2016

Mathanga Erisseri


Thanks to my FB friend Sandhya Bhat for this recipe!!
INGREDIENTS:
1 cup yellow pumpkin/ Doodhi/ mathanga cut into chunks
Salt to taste
1/2 tsp turmeric pdr
1 tsp red chilli pdr

FOR THE MASALA PASTE:
1/2cup grated fresh coconut
1/2 tsp cumin seeds/ jeera
2 shallots/sambar onions
1 sprig curry leaves
Grind the above into a little coarse paste and keep aside

FOR THE TEMPERINFG:
3 tsp oil
1 tsp mustard
1 sprig curry leaves
1/4 cup grated fresh coconut

PROCEDURE:

  • Cook the pumpkin pieces with 1 cup water ,salt,turmeric pdr,red chilli pdr
  • Add the masala paste and make it boil
  • Add the tempering to the prepared curry
  • In same pan put the 1/4 cup finely grated coconut and roast it till golden brown and add to the curry 
  • And your pumpkin erisseri is ready to serve 
  • Serve hot with rice !!
Note: The curry should have a thick consistency !!!


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