Kerala Style Red Cowpea and Pumpkin Curry (Mathanga Erissery)

This lockdown has triggered all the emotions we ever had. We laugh, we panic, we cry, and somehow, we bounce back.

As we juggle through these emotions and deal with the constant mind chatter, we must understand that all the human mind really wants is certainty and a feeling of well-being—two things that seem to be nowhere around us right now.

So, tell yourself that this need for certainty is not necessary right now. It is only a thought or a feeling. Don't believe everything your mind tells you. Thoughts are not statements of fact. They are just thoughts.

Also, practise gratitude and find happiness in the little things you do. It will have a ripple effect on the rest of the family.

One of my favourite quotes has always been:

“What does not kill you makes you stronger.”

I am sure mankind has faced many such unprecedented situations throughout history. We are built to adapt, evolve and conquer.

Coming to the recipe...

This is a traditional Kerala recipe, and Kerala is the southernmost state in India. This dish is usually prepared during festivals and is one of my all-time favourite vegetarian dishes.

The combination of the sweetness of pumpkin, the creaminess of cowpeas and the fragrance of coconut takes your taste buds to a completely different level.

I have had many different versions of this curry, but my favourite has always been the one prepared by my childhood friend's mother. She made the best version of this Erissery. I could eat bowls of it for all three meals and never get bored! ❤️






Whenever my mother made this dish, she would cook the cowpeas simply with salt and give me a bowlful with jaggery and coconut.

Some traditions just stay with you. This one definitely hasn’t been lost. 😄❤️





As I relive those amazing childhood memories, here is my version of the recipe. ❤️

Ingredients

  • Red cowpeas (Karamani) – 1 cup, soaked overnight
  • Pumpkin – 2 cups, cubed
  • Raw banana – 1 medium, peeled and cubed (optional)
  • Salt – 1 tsp
  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tsp

To Grind

  • Grated coconut – ½ cup
  • Shallots – 4
  • Garlic – 2 cloves
  • Green chillies – 4
  • Cumin seeds – 1 tsp

For the Seasoning

  • Mustard seeds – 1 tsp
  • Curry leaves – 2 sprigs
  • Dried red chillies – 3
  • Grated coconut – ½ cup
  • Coconut oil or any cooking oil – 2 tsp

Cooking Method

  1. Add the soaked red cowpeas, salt, turmeric powder and chilli powder to a pressure cooker. Add enough water and cook for 1 whistle.

  2. Carefully open the cooker once the pressure has released. Add the pumpkin and raw banana, if using, and cook for one more whistle.

    Alternatively, if cooking on the stovetop, cook the cowpeas and vegetables separately until tender, then combine them.

  3. Grind the coconut, shallots, garlic, green chillies and cumin seeds together to make a coarse or smooth paste, depending on your preference.

  4. Add the ground coconut mixture to the cooked cowpeas and vegetables. Mix well and bring to a gentle boil.

  5. Turn off the heat.

For the Coconut Seasoning

  1. Heat 2 tsp oil in a thick-bottomed pan. Add the mustard seeds and allow them to splutter.

  2. Add the dried red chillies and curry leaves and sauté briefly.

  3. Add the grated coconut and fry until it turns golden brown. Keep stirring and be careful not to burn it.

  4. Add the fried coconut mixture to the cowpea and pumpkin curry and mix well.

  5. Serve hot with rice or chapati.

Comments

Post a Comment