Kerala mathanga erissery recipe kerala

Erissery (Erishery) is yet another traditional Kerala Recipe made using ground coconut paste and lastly seasoning with roasted coconut. I've always loved Erissery which my Mother accustomed to prepare every now and then. Mathanga Payaru (Pumpkin and Bean) Erissery was once the most typical one made by my mother. Errisery can be created utilizing a single vegetable or mixture of vegetables. Lentils or Beans can also be put into Erishery.

Mathanga Payaru Erisheri

The most typical kinds of Erissery are created while using following:-

1. Mathanga (Pumpkin) and Van Payaru (Red beans)
2. Padavalanga (Snake Gourd) and Parippu (Lentils)
3. Chena (Yam) and Vazhakka (Raw Plantain)
4. Chena (Yam) and VanPayaru (Red beans)
5. Kapalanga (Papaya)

For Onam, I made the decision to create Mathanga Payaru Erissery. I couldn’t get Vanpayaru that is typically utilized in the recipe. So, I made use of some Dried Red Beans that we purchased from an Asian Market. I love my Erishery to become thick however, you can transform the consistency by growing water content.

Pumpkin Bean Erissery

1. VanPayaru (Red Cowpeas)/Red Beans 1 Cup
2. Pumpkin (chopped into medium pieces) five to six cups (I made use of Yellow-colored Orange number of Pumpkins)
3. Turmeric 1/4 teaspoon
4. Salt to taste
5. Water as needed

1. Grated Coconut 1 cup
2. Turmeric Powder A pinch
3. Garlic clove Cloves 2
4. Jeera (Cumin) 1/4 teaspoon
5. Eco-friendly Chillies five to six
6. Pepper Powder 1/4 teaspoon

1. Oil 1 tablespoons of
2. Mustard Seeds 1/2 teaspoon
3. Dry Red Chillies 4
4. Curry Leaves A sprig
5. Grated Coconut 1/4 cup
6. Finely chopped Shallots (Kunjulli) 4

1. Soak the red beans in water overnight or atleast 4 hrs.
2. Grind the grated coconut along with other ingredients to some smooth paste and aside.
3. Pressure prepare the red beans in water (add water in order to cover the beans) with 1/4 teaspoon turmeric powder and salt for approximately fifteen minutes on medium heat. It ought to be half cooked and never mushy.
4. Add some cubed pumpkin pieces and then pressure prepare on medium flame for just two more whistles.
5. Open the lid and transfer the contents right into a big pan. Mash the pumpkin pieces having a spatula. You are able to leave a couple of chunky pieces if you want.
6. Add some ground coconut paste and prepare for five-7 minutes on medium heat.
7. Heat 1 tablespoons of of oil inside a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves.
8. Reduce heat, add 1/4 cup of grated coconut and roast for any couple of minutes till brown. Take care not to burn it.
9. Pour the seasoning within the curry and lightly mix everything.

Mathanga Payru Errisery