Payar Mathanga Erissery

Often found in Kerala Sadya (Feast), Erissery is a common member in Kerala households. It can be made of various combination of vegetable + lentils. This one is Payar (Lentils) with Mathanga (Pumpkin).
Its not at all spicy and always accompanies with some spicy item like pickle when served with Rice.
Its easy to make and really tasty too. It has a thick gravy consistency.


Ingredients (Serves 4)

For Cooking
Vanpayar - 3/4 cup (soak overnight)
Water - 2 cups
Mathanga (Pumpkin) - 400 gms cubed
Turmeric - 1/4 tsp
Red Chilly Pdr - 1/4 tsp
Salt - 1/4 tsp

For Grinding
Grated Coconut - 3/4 cup
Cumin Seeds - 1 tsp
Green Chilly  - 3-4
Salt - 1/2 tsp

For Seasoning
Mustard - 1 tsp
Curry Leaves - few
Dry Red Chilly - 4
Grated Coconut - 1/2 cup
Oil - 2 1/2 tbsp

Pressure cook soaked payar with water, salt, red chilly pdr and turmeric for just 1 whistle. Now add the mathanga pieces and cook just for 1 whistle. (Do not overcook the payar or it will get mashed completely)

Meanwhile grind all the items mentioned in 'For Grinding' and keep aside.

Add this ground paste to the cooked mixture and let it boil. Do a salt taste test and add more if required.
Once it starts boiling and everything is mixed well, mash the mathanga gently. Dont mash it completely. Remove from heat

Now heat 1 tbsp oil in a pan and splutter the mustard, then add the curry leaves and dry red chillies and pour it into the curry.
Now heat the remaining oil in the same pan and add the grated coconut. You will notice that it soaks up almost all the oil. Increase the heat and keep stirring or else it can get burnt.
Once it browns, add the same to the curry and mix well
Let it stand for 10 mins and serve with hot rice.

Note: I always do the seasoning in 2 batches, in that way i dont burn the coconut or the red chilly. So i do the second batch for the coconut alone

You will love this :-)

Happy Cooking!!!