I miss my home. I just want to go to India and see my loved ones. Being in abroad makes me go mad. Sometimes I feel so lonely and unmotivated. I thought of not making any post today. But I want to divert my mind. So I started writing this post. And this was the main reason that made me blogging. Now Blogging has become a part of my life. It has become a place to share my thoughts.
OK ok… 😛let me talk about the recipe. This recipe is made with Butternut Squash and red cowpeas. You can use yellow pumpkin instead of Butternut Squash and white cowpeas instead of red cowpeas. I got this recipe from Aunty. She has said that it is one of the dishes served in Onam sadya. It is a sidedish recipe. It can be had with Rice, Sambar or Moru curry. This dish is so simple to make and tastes really good.
I have also made a post on Mathanga parippu erissery.
Here is the recipe for the curry.
Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 3-4
For pressure cooking
- Butternut Squash/yellow pumpkin – 1 and 1/2 Cup(diced)
- Red cowpeas /vanpayar/Thattampayar – 1/2 Cup
- Turmeric powder – 1/4 tsp
- Salt to taste
- Water – 1 cup
- Grated coconut – 1/2 cup
- Garlic – 2 pods
- Green chilli – 2
- Cumin seeds – 1 tsp
- Coconut Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Shallots/small onions – 5(sliced)
- Dried Red chilli – 2
- Curry leaves – 2 sprigs
- Grated coconut – 2 tbsp
- Red chilli powder – 1 tsp
1.Dry Roast the red cowpeas for in low flame. Then remove from the flame. Add water to it. Leave it for about 5 minutes. Wash the cowpeas with water. Then add it to the pressure cooker. Peel off the skin of the squash or pumpkin and remove the seeds in it. Dice them into cubes. Add the diced pieces to the cooker. Add salt, Turmeric powder. Add 1 cup of water and pressure cook for 5 whistles in medium flame. After the whistles, put off the flame and release the pressure. Mash the squash with a ladle lightly.
2. To a Grinding jar, add grated coconut, garlic, green chillies and Cumin seeds. Grind them to paste consistency adding water.
3. Place the cooker in the flame. Add the ground paste to it and mix it well thoroughly. Allow it to boil so that the raw smell of the paste goes off. check for Sal and add if required. Cook for about 7 minutes in medium to low flame. Then remove from the flame.
4. In a tadka pan, add coconut oil. When it is hot add Mustard seeds. let them crackle. Then add sliced shallots, dried red chilli, Curry leaves. Fry them well. Then add the grated coconut and red chilli powder. Fry them for a few minutes. Then add the Tempering to the curry. Mathanga vanpayar erissery is ready to be served.
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