Mathanga Varutherissery

Mathanga Varutherissery / Mathanga Payar Erissery is a coconut based pumpkin curry made with pumpkin (mathanga) and black eyed peas (van payar). Mathanga Varutherissery is one of the popular curry made in Kerala for Onam Sadhya.

The following ingredients are needed to prepare Mathanga Varutherissery / Mathanga Erissery.

Ingredients:-

Pumpkin.              -400 gm
Black eyed peas.   -1/2 cup
Turmeric powder.  -1/2 tsp
Red chilly powder.-1/2 tsp
Pepper powder.      -1/2 tsp
Water.                     - as needed
Salt.                        - to taste

For grinding Coconut Masala Mixture:-

Grated coconut  .-1 and 1/2cup
Green chillies.    -3 slit
Cumin seeds.      -1tsp
Garlic.                 -3
Turmeric powder.-1/4tsp

For Seasoning:-

Mustard seeds. -3/4t tsp
Cumin seeds.    -1/4 tsp
Green chilly      -1thinly chopped
Dry red chillies.-2
Curry leaves.    -1 sprig
Grated coconut.-1/2 cup
Coconut oil.      -2 tbsp

Instructions:-

1). Wash and soak black eyed peas / vanpayar in water overnight. Drain soaked water and pressure cook the soaked black eyed peas for 2 whistles adding sufficient water to cook.

2). Remove the outer skin and seed part of pumpkin / mathanga and wash well.Chop the pumpkin into medium thick square pieces.

3). Grind grated coconut along with green chillies, cumin seeds, turmeric powder and garlic to a little coarse mixture adding little water. Keep aside the ground coconut mixture.

Method:-

1). In a wide bottom pan add the chopped pumpkin pieces, turmeric powder, red chilly powder, pepper powder, 1 and 1/2 cup of water, required salt and mix well. Cover and cook until the pumpkin pieces become soft.

2). Add cooked black eyed peas /vanpayar into the pan and mix well.

3). Add coarsely ground coconut mixture into the pan and mix well. Cover and cook on low flame for 5 minutes. Adjust salt and mix well. Switch off the flame.

4). Heat 2tbsp coconut oil in a small pan for seasoning. Splutter mustard seeds and cumin seeds.Add thinly chopped green chilly pieces, dry red chillies and curry leaves into the pan and saute well in oil.Add 1/2 cup grated coconut and mix well. Roast the coconut grating till golden brown and switch off the flame.

5). Pour the above seasoning into the pan and mix with the mathanga erissery.

Mathanga Varutherissery / Mathanga Payar Erissery is ready to serve with rice.