Mathanga Vanpayaru Erissery

Traditional Kerala recipe made with pumpkin cubes, red gram and seasoned with roasted grated coconut. 

Ingredients :

Pumpkin : 500g, Cubed 
Red Gram / Vanpayaru  :1Cup

Turmeric Powder : 1/4tsp

Chilli powder : 1/2tsp

Salt

For Grinding : 

Shredded Coconut : 1/2Cup

Cumin seeds : 1/2tsp

Sallots : 10

Green Chillies : 2

Turmeric Powder : a pinch

For Seasoning : 

Coconut Oil : 2tsp

Shredded coconut : 1/2Cup

Mustard Seeds : 3/4tsp

Dried red chillies : 3

Curry leaves : 2springs

Method

1. Soak Red gram overnight (at least 5 hrs). Wash it until the water runs clear.

2.  Grind the shredded coconut and other ingredients to a smooth paste and keep aside.

3. Cook the cubed pumpkin pieces in a pressure cooker along with cleaned red gram, turmeric powder, chilli powder and salt.

4. Mash the pumpkin pieces after cooking.(If needed transfer o a big kadai.)

5. Add paste from step 2 and cook for 10minutes on medium flame.

6. In another kadai heat oil and add the mustard seeds. When it splutters add dried red chillies and curry leaves. On a low flame add the grated coconut for seasoning and sauted till it becomes golden brown
  
7. Pour the seasoning over the curry and mix well.8. Delicious mathanga vanpayaru erissery is ready to serve :)

Kerala Vattayappam

Ingredients :

• Raw Rice : 1Cup
• Cooked Rice : 2tbsp
• Sugar : 2tbsp + 1/4Cup
• Yeast : 1tbsp
• Coconut : 1, grated
• Salt : 1pinch

Method :


1. Soak raw rice in enough water for 5hrs.


2. After that grind it together with coconut, cooked rice, 1tbsp sugar, salt and yeast. Allow it to rise. Batter should be in the consistency of iddly batter. if you are not in a hurry, keep it overnight :) .


3. Just before making, add remaining sugar and mix well. Make the batter into the consistency of dosa batter by adding water / coconut milk.


4. Grease plates or round cake tin with ghee and pour the batter in to it and steam for 15min.


5.If needed, you can add raisins or cashews after 10min and steam again.


6. Cut and serve !!