Maathanga Erriseri / Pumpkin curry
INGREDIENTS:
1 cup yellow pumpkin/ dudde cut into cubes
Salt to taste
FOR THE MASALA PASTE:
3/4 cup grated fresh coconut( reserve 2 tblsp for roasting)
1 tsp jeera/ cumin seeds
5 pepper corns
3 red chillies
1/2 tsp turmeric pdr
1/2 tsp oil
In oil roast jeera, pepper, red chillies. Grind with coconut and turmeric pdr
FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
1/2 tsp jeera / cumin seeds
1 sprig of curry leaf
1 red chilli bits
PROCEDURE:
- Put the pumpkin cubes in a vessel ,add 1/2 cup water, 1 tsp salt and cook till it becomes tender
- Add the masala paste, water if needed and adjust the consistency of the gravy according to your taste
- Make it boil for 5 mins and turn off the flame
- In a pan heat 1 tsp oil and roast the reserved coconut gratings till brown and crisp
- Add it to the prepared curry. Put the remaining 2 tsp oil in the same pan, add mustard.
- Once the mustard crackles add jeera, curry leaves,red chilli bits and fry for a second
- Turn off the flame and add this tempering to the curry
- And your erriseri is ready to serve
- Serve hot with rice.
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