Kerala Style Red Cowpea and Pumpkin Curry (Mathanga Erissery)

This lock down has triggered all of the emotions we ever had, we laugh, we panic, we cry, we bounce back. As we juggle through these emotions & deal with the constant mind chatter, we must understand that all that a human mind needs is certainty & a feeling of well being which is no where around us now.

Just tell yourself that this need for certainty is not necessary now. It is only a thought or feeling. Don’t believe everything your mind tells you. Thoughts are not statements of facts. They are just thoughts.”. Also practise gratitude and happiness in everything that you do, it will have a ripple effect on the rest of the family.

One of my favourite quotes has been "What does not kill you makes you stronger". I am sure mankind has seen many such unprecedented situations and we are built to evolve and conquer. 

This recipe is a traditional kerala recipe, Kerala is the southernmost state in India & this dish is usually prepared during festivals. One of my all time favourite vegetarian dish, the merger between the sweetness of the pumpkin, creaminess of cowpea & the fragrance of coconut takes your taste buds to a different level.  I have had different versions of this curry, my favourite used to be the one prepared by my childhood friend's mother. She made the bestest version of this Erissery, I could eat bowls of it for all 3 meals & never get bored.

Whenever my mother made this dish, she would cook the cowpea with just salt & give me a bowlful with Jaggery & coconut. This tradition is not lost :D

As I relive those amazing childhood memories, here is the recipe(my version) 

Ingredients

Red Cowpea (Karamani) - 1 cup (Soaked overnight)

Pumpkin - 2 cups (Cubed)

Raw Banana (medium size) - 1 (Peeled, Cubed) Optional

Salt - 1 teaspoon

Turmeric powder - 1 teaspoon

Chilli powder - 1 teaspoon

Grind

Grated coconut - 1/2 cup

Shallots - 4

Garlic pods - 2

Green chilli - 4

Cumin - 1 teaspoon

Seasoning

Mustard seeds 1 teaspoon

Curry leaves 2 spring

Dry red chilli 3 

Grated coconut 1/2 cup

Coconut oil / Any cooking oil

Cooking Method

Cook the soaked red cowpea, salt, turmeric & chilli powder in a pressure cooker, Open the cooker after the first whistle and add the pumpkin/banana & cook for 1 more whistle. Alternatively if your cooking on a stove top, you can cook the cowpea & the vegetables separately and add them together once done.

Grind together, coconut, shallots, garlic pods, chilli & cumin. Add the ground coconut mix to the cowpea/vegetable, Let it boil. Switch off the stove.

Heat 2 tsp oil in another thick bottomed pan. Splutter mustard seeds. Add dried red chilli and curry leaves. Once sauteed, add grated coconut. Fry the coconut until brown. Make sure you don't burn the coconut.

Add fried coconut mix to the cowpea gravy. Mix it well. Serve with rice / chapati