Mathanga Erissery

Ingredients

Pumpkin - 250 gms:
Grated Coconut - 1 cup
Cumin Seeds - 1/2 tsp
Green Chili - 2 nos:
Garlic Petals - 5-6 nos:
Turmeric Powder - 1/2 tsp
Coconut Oil- 3 tbsp
Rice - 1 tbsp
Urud Daal - 1 tbsp
Grated Coconut - 1 tbsp
Curry Leaves - as required
Salt - as required

Preparation Method

Clean the pumpkin, wash and cut into small pieces.
Grind together coconut, turmeric powder, green chili, garlic and keep aside.
Cook pumpkin by adding turmeric powder till the pumpkin become soft.
Mash the pumpkin, add grounded coconut and salt, mix well and cook for 4-5mins: in low flame and transfer it to a serving bowl.
In pan bring oil to heat, splutter mustard seeds, add rice, urud daal, coconut, red chili, curry leaves and fry till coconut chnages to slight brown.
Remove from flame and add to the top of cooked pumpkin and close the lid.
Mix well and serve thick, delicious Mathanga Erissery with rice.

Comments

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