Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mathanga puli curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mathanga puli curry is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mathanga puli curry is something which I have loved my entire life. They are fine and they look wonderful.
Mathanga Pulinkari Recipe with video & stepwise photos. Kerala style yellow pumpkin cooked in a gravy made of tamarind with freshly ground coconut paste along with spices that is served with rice. This is also a no onion, no garlic recipe.
To get started with this particular recipe, we must first prepare a few components. You can cook mathanga puli curry using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mathanga puli curry:
- Prepare 1/2 kg pumpkin
- Take 1 lemon size tamarind soaked in1/2 cup hot water
- Make ready 1/4 tsp Turmeric powder
- Take as required Salt
- Prepare Roasted and grounded
- Make ready 1/2 cup coconut grated
- Prepare 1 tbsp Coriander powder
- Prepare 2 tbsp red chilli powder
- Get 1 tsp urad dal
- Prepare 1 tsp chana dal
- Make ready 1 sprig Curry leaf
- Get 1 tsp coconut oil
- Make ready For tempering
- Make ready 1/2 tsp mustard seeds
- Prepare 2 dried red chillies
- Get 1 sprig curry leaves
Make your own clip at https://premiereclip.adobe.com Mathanga Erissery, a traditional curry made with yellow pumpkin, coconut and spices. Mathanga is yellow pumpkin in Malayalam. Cooked pumpkin is concocted with coconut spice paste and tempered with mustard and coconut in Coconut oil. The generous amount of coconut added to this curry makes it more interesting and tasty.
Instructions to make Mathanga puli curry:
- For roasting the masala for pulincurry, take a pan and heat it on a medium flame. Add a teaspoon of coconut oil
- Add urad dal, chana dal, curry leaves and fry till the dals turn golden in colour
- Add the grated coconut and roast it on a low flame till the coconut turns golden brown.
- To this add the coriander powder and then chilli powder. Roast it till raw smell of the powders go.
- Switch off the flame and let the mixture cools. Ground it into very fine paste. You can add water, while grinding
- Meanwhile, add the chopped pumpkin into a pressure cooker with around 1/4 cup of water. To this add turmeric powder and salt required. Close the lid, cook the pumpkin when the pressure forms but before the whistle comes and switch it off
- The pumpkin cooked will not be mushy in this stage. You can cook the pumpkin in open pot also
- Transfer the cooked pumpkin to another pot. Extract the tamarind soaked and add it to the pumpkin
- Allow it to boil and cook it on a medium flame for 10 minutes as the pumpkin absorbs the tamarind juice. Check whether salt is needed
- Add the ground coconut masala to pumpkin curry and let it boil in a low flame for 2-3 minutes. Switch off the flame
- For tempering heat coconut oil. Add the mustard seeds. As it splutters add red chillies and curry leaves. Pour this into the pumpkin pulincurry. Mix it well
- Mathanga or Pumpkin pulincurry is ready to serve. Have it with hot rice
Mathanga Erissery is an important dish in Onam Sadya menu! Erissery can be made with Papaya, Jackfruit, Raw banana, Yam, etc. This Mathanga Van Payar Erissery (Pumpkin-Red beans Roasted coconut Curry) is the traditional popular one, served on Kerala Sadya(feast). Erissery is a good accompaniment with Kerala Red Rice and with Kanji. If you haven't tried yet, Do give a try and I am sure you will like.
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