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Vanpayar - Mathanga Erissery


Yellow Pumpkin/Mathanga - 1 ½ cup sliced

Vanpayar/Red cowpeas – ¾ cup

Chili Powder-1/2 tspn

Turmeric Powder- ¼ tspn

Salt- to taste

To Grind

Grated Coconut- 1 cup

Cumin Seeds- ½ tspn

Green chillies-3-4

For Tempering

Dry Red chillies-3-4

Grated coconut-7-8 tablespoon

Curry leaves

Coconut oil

Mustard seeds


Soak the vanpayar for atleast 4 hours.In a pressure cooker,cook the vanpayar with enough water ,chilli powder, turmeric powder and salt to taste for 4-5 whistles

When the pressure settles open the cooker,and add the pumpkin pieces and again pressure cook for 2-3 whistles till the pumpkin pieces turn soft and tender so that we can mash it

Using a grinder, grind grated coconut, green chillies and cumin seeds to a smooth paste.

Then open the cooker, add this coconut paste to the coconut and boil till the gravy becomes semi thick in consistency(Neither too thin or too thick)

Heat oil in a pan,add mustard seeds,dry red chillies,grated coconut and curry leaves and fry till they turn golden brown

Pour this tempering with 1 tspn of coconut oil and mix well and add more salt or chilli powder as per your taste preferences.

Serve it with Rice


If the Pumpkin is not ripe you can add ½ tspn of sugar

You can make erissery with Yam,Raw Banana,Raw Papaya and Jack Fruit.

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