{"id":2787,"date":"2015-06-14T18:41:00","date_gmt":"2015-06-15T02:41:00","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2787"},"modified":"2015-06-14T19:02:33","modified_gmt":"2015-06-15T03:02:33","slug":"mathanga-erissery","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/mathanga-erissery\/","title":{"rendered":"Mathanga Erissery"},"content":{"rendered":"

\"Mathanga<\/a><\/p>\n

Erissery (\u0d0e\u0d30\u0d3f\u0d36\u0d4d\u0d36\u0d47\u0d30\u0d3f) is served as one of the special occasion side dish in Kerala, and is one of my favorite. \u00a0I used to have it commonly in religious feasts, in festival occasions served along with rice porridge and even some time with cooked rice. \u00a0Typical Erissery preparation is a delicious blend of pumpkin (\u0d2e\u0d24\u0d4d\u0d24\u0d19\u0d4d\u0d19\u0d3e) along with red beans (\u0d35\u0d7b\u0d2a\u0d2f\u0d7c), in the traditional coconut masala.<\/p>\n

<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Pumpkin (\u0d2e\u0d24\u0d4d\u0d24\u0d19\u0d4d\u0d19\u0d3e) pieces : 7 Cups<\/li>\n
  2. Red beans\u00a0(\u0d35\u0d7b\u0d2a\u0d2f\u0d7c) : 1 Cup<\/li>\n
  3. Salt for taste<\/li>\n<\/ol>\n

    For grinding:-<\/em><\/p>\n

      \n
    1. Grated Coconut : 2 Cup<\/li>\n
    2. Turmeric powder : \u00bd T- sp<\/li>\n
    3. Chilli powder\u00a0 : \u00a02 T-sp (adjust)<\/li>\n
    4. Jeera\u00a0 : \u00bd T-sp<\/li>\n
    5. Garlic\u00a0 : 2 cloves<\/li>\n<\/ol>\n

      For tempering:-<\/em><\/p>\n

        \n
      1. Mustard seeds : 1 T-sp<\/li>\n
      2. Red chilli : 3<\/li>\n
      3. Curry leaves : 3-4 sprigs<\/li>\n
      4. Coconut : 1 Cup<\/li>\n
      5. Oil\u00a0 : 3 T-sp<\/li>\n<\/ol>\n

        Method<\/strong><\/p>\n