Sadya Special: Mathanga -Vanpayar Erissery / Pumpkin with Red Beans

Missing the taste and the smell of home ? Especially when the Vishu is almost here ? Oh i know exactly how some of you feel right now . No kanikonna , No holiday ....and we are so used to changing the very day to a weekend and celebrate it right. At least I am happy that we are doing that ....

Have you decided on the Sadya menu yet ? Wanna a peek into what I am making for our Vishu Sadya On Saturday ? I decided on everything except payasam , and I am sure it will take me some more time to pick it .Honestly I am not very good at making payasams and I am positive i will have to depend on some others for this. So this list is  in no order of how they serve in sadya and its just a random one ..

Sambar

Avial

Koottu curry

Cherupayar parippu Curry

Mathanga  Erissery

Beans carrot Thoran

Pineapple Pulissery  or Ethakka Kalan 

Carrot Pachadi

Cherunaranga Kichadi

Kadu manga Achar

Naranga Achar

Sambaram 

Kuthari choru 

Pappadom

Ooh!!!! I am definitly gonna have a long day .......and a very yummy sadya ...

Coming to todays recipe , Pumpkin Erissery or as some say Elissery is a favorite of mine with or without the red beans part and I don't usually wait for an occasion of sadya to make it. The lil sweetness of Pumpkin combined with the coconut cumin paste and fried coconut topping is oh so irresistible for me.

Recipe for Pumpkin Erissery / Mathanga Vanpayar erissery

Ingredients:-

Red Beans / Vanpayar - 1/3 cup( cooked till tender with salt to taste)

Pumpkin diced - 250 gm

Green chili chopped - 1

Turmeric powder - a pinch

Salt to taste

Grated coconut - 1/2 cup

Cumin seeds - 1/4 to 1/2 tea spoon

Green chili -  2

Turmeric powder - a pinch

For tempering :-

Grated coconut - 2 table spoon

Mustard seeds - 1/2 tea spoon

Dried red chiles - 2

Curry leaves

Directions:-

Cook Pumpkin pieces with chili , turmeric and salt to taste with enough water to cover it , till it is soft.

Add more water if needed. mash it with a spoon

Grind Coconut with cumin , green chili and turmeric powder to a paste .

Transfer the paste to a cooking pan and bring to heat and fry for a minute. Add Cooked pumpkin and red beans ( more hot water if you need it to be thin) and simmer for 4-5 minutes or until it is well heated through.

For tempering :-

Heat oil in a pan and add mustard seeds. When they pop up add dried red chiles , curry leaves and fry for 30 seconds . Add grated coconut in low flame and fry till golden brown and pour over erissery .

Wishing you all a very happy and yummy Vishu 

Sarah