Tuesday, January 18, 2011

Mathanga Vanpayar Erisseri

  • Mathanga (pumpkin) 1/4 kg
  • Vanpayar (red gram) 1 cup
  • Coconut 1 cup
  • Shallots 4 to 5
  • Chilly 4 to 5
  • Cumin seeds 1/2 Tsp
  • Turmeric pdr 1/4 Tsp
  • Mustard seeds
  • Curry leaves
  • Dry chilly
Cook pumpkin and vanpayar seperately with little salt. Mash it with a wooden spoon and keep it aside. Grind together coconut, shallots, chilly, cumin seeds and turmeric pdr. Pour it into the cooked vegetable and combine well. Heat it well and season it with mustard seeds, sliced shallots, curry leaves, dry chilly and grated coconut.

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