Onam 2014 Special Mathanga Erissery Recipe - Ingredients and Preparation

Recipe of Mathanga Erissery

Ingredients for Mathanga Erissery

How to prepare Mathanga Erissery

• Wash thoroughly the green grams and pumpkin cubes. Take a cooker and put the green grams and pumpkin cubes into it. Add water and a pinch of salt to it. Close the lid and allow it to cook until 4-5 whistles are given out.


• Meanwhile grind 1/2 cup coconut with garlic cloves, green chilly and cumin powder. Add little water to it to make it a well grinded ground paste.


• After 5 whistles, off the flame and keep the cooker aside until the full pressure is gone. Pour little water on to the cooker and remove the lid slowly.


• Again light the flame and keep the cooker on it. Smash well the pumpkins using a string spoon and add the ground paste to it along with turmeric powder and chilly powder. Mix well and add more salt if required.


• Allow the dish to boil well and off the flame when it reaches the required level of consistency.


• Take a non stick pan and pour oil into it. Splutter the mustard seeds and add the chopped shallots along with 1/4 cup grated coconut, curry leaves and dried red chilies to it. Saute well and off the flame when the shallots and grated coconut turns golden brown in color.


• Now pour this seasoning into the dish and close the lid for a while. This is done to lock the odor of the dish.


• Tasty Mathanga erissery is ready and it can be served along with hot rice.