Recipes

Recipes

11/01/2023

Mathan Erisheri (Kerala)

1/2cup dried lentils (moong dal)
2 cups pumpkins, chopped
salt
1/8 teaspoon turmeric
1/2 cup grated coconut, divided (freshly grated coconut is best)
1/2 red chili
1 teaspoon cumin seed
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal (split skinned black gram)

6 curry leaves

Cook lentils in a pressure cooker till tender.Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).

Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes). Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.

When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).Add the contents of the frying pan to the lentil-pumpkin mixture. Stir well.

Pumpkin Fugadh

3 cups Diced butternut Pumpkin/squash
1 Finely chopped onion
1 Finely chopped tomato
1/2 ts Mustard seeds
1/4 ts Turmeric
4 tb Oil
11/2cup Coconut cream
Water (about 1 cup)
Salt to taste
Coriander leaves
Heat oil and cook mustard seeds until they splutter. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly. Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft. Garnish with chopped coriander.

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