Mathanga Erissery (Pumpkin Curry)
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Live from upliance kitchensOwner Recipe· Tried, cooked & shared by Su****i ka***iReal food from a real upliance cook
South Indian • Kerala • Main Course Gravy
Mathanga Erissery (Pumpkin Curry)
56 mins
4 servings
Cooked 100+ times recently
VegIngredients · 12
- 50 g Black Chickpeas (washed and soaked overnight)
- 1000 ml Water
- 1 tsp Salt
- 2.5 tbsp Coconut Oil
- 0.5 tsp Mustard Seeds
- 10 leaves Curry Leaves (washed)
- 110 g Grated Coconut
- 1 Dried Red Chilli (stem removed)
- 200 g Red Pumpkin (cubed)
- 0.25 tsp Turmeric
- 0.25 tsp Kashmiri Mirch
- 4 stems Coriander Leaves (minced)
Instructions
Prepare the Erissery base
- Add
How
Add 50g washed and soaked Black Chickpeas, 200g cubed Red Pumpkin, 1000ml Water, and 0.5 tsp Salt to The Upliance jar.
Cook the Pumpkin and Chickpeas
- Stirs
- 50 min
How
The Upliance will now cook the chickpeas and pumpkin. Select medium heat (100-120°C) for 50 minutes with automatic stirring, ensuring both are tender and well combined.
Temper the Erissery
- Add
- Sautés
- Stirs
- 5 min
How
Repeat the above. Add 2.5 tbsp Coconut Oil, 0.5 tsp Mustard Seeds, 10 washed Curry Leaves, 1 Dried Red Chilli (stem removed), 0.25 tsp Turmeric, 0.25 tsp Kashmiri Mirch, and 110g Grated Coconut to The Upliance jar. Select medium heat (100-120°C) for 5 minutes to sauté until fragrant with automatic stirring. Once done, incorporate this tempering into the cooked pumpkin and chickpeas.
Finish and Serve
- Serve
How
The dish is ready. Garnish the Mathanga Erissery with 4 stems of minced Coriander Leaves before serving.
Nutritional Information
467
Calories
33g
Carbs
8g
Protein
37g
Fat
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