MATHANGA-PAYAR ERISSERY

MATHANGA-PAYAR ERISSERY



INGREDIENTS

RED PUMPKIN - 1/2 KG
RED MOONG BEANS/VAN PAYAR- 1/2 CUP

SHALLOTS/SMALL ONION- 3
CUMIN SEEDS/JEERAKA- 1 TABLESPOON
GINGER- 1 INCH PIECE

RED CHILLY DRIED-5
TURMERIC POWDER- A PINCH

GRATED COCNUT- 1 CUP

CURRY LEAVES- 8
MUSTARD - 1 TABLESPOON

COCONUT OIL-3 TABLESPOONS
SALT


PREPARATION

KEEP THE RED MOONG BEANS / VAN PAYAR IN WATER FOR SOMETIME PREFERABLY OVERNIGHT

COOK RED MOONG BEANS 

WHEN IT IS THREE-FOURTH COOKED, ADD CUT PUMPKINS , SALT AND TURMERIC POWDER.

NOTE
WATER LEVEL SHOULD BE JUST ENOUGH TO IMMERSE THE VEGETABLES

GRIND GRATED COCONUT, SHALLOTS, CUMIN SEEDS, GINGER AND 2  GREEN CHILLIES.  GRIND INTO A FINE PASTE BY ADDING A LITTLE WATER

TAKE A VESSEL.  HEAT COCONUT OIL.  ADD MUSTARD SEEDS.  ALLOW IT TO SPLUTTER
ADD CURRY LEAVES AND 3 RED CHILLIES.
ADD COCONUT PASTE
FRY TILL THREE-FOURTH OF WATER GOES

THEN ADD COOKED MATHANGA AND PAYAR

TIPS
YOU CAN USE RED CHILLIES INSTEAD OF USING GREEN  CHILLIES.