Mathanga Erissery Recipe

DIRECTIONS

In a pressure cooker, combine soaked and drained chawli, water as required, salt and turmeric. Cook for 4 to 5 whistles or till soft. Allow cooling.
In a pan, heat coconut oil and add grated coconut. Roast on a medium flame till its pale brown. Keep aside.
In another pan, combine pumpkin, turmeric powder, chili powder, half quantity pepper, salt and water as required.
Cover and cook till its soft.
Add cooked chawli, mix well and mash.
Add the ground paste and cook well on a medium flame till it’s a paste consistency. It should be neither too dry nor too watery.
In a pan, heat ghee, add urad dal and brown.
Add curry leaves, cumin seeds, black pepper, browned coconut and mix well.
Pour over erissery and mix well. Serve hot.