Mathanga Erissery | മത്തങ്ങാ എരിശ്ശേരി
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Erissery is a traditional dish of Kerala ( south Indian) where pumkin is cooked with pulses.. Ground coconut is added and tempering with ghee or coconut oil takes this curry to the next level! Serve it with a bowl of rice, pappad and pickle!!
Enjoy!!
Happy Cooking!!
Ingredients
Pumpkin - 1C
Toor Dal - 1/4C (heaped)
Bird's eye chilli- 3
Turmeric powder 1/2tsp
Water 1 1/2C
Curry leaves - few
Salt - 1/2tsp
Fenugreek powder - a pinch
For grinding
Cumin seeds - 1/2tsp
Shallots - 2
Garlic - 2
Birds eye chilli -2
Coconut - 1/2C
Turmeric powder - 1/8tsp
For mustard tempering
Ghee - 1tbsp
Coconut - 2tbsp
Mustard seeds - 1/2tsp
Shallots - 3
Dried chilli - 1
Curry leaves - few
Products used:
Tadka pan-
amzn.to/3unyx0B
Mixer: amzn.to/3pGGAmi
Oil dispenser - amzn.to/3rOgmQw
Chapters
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0:00-0:25- Introduction
0:26-1:58- Cooking of Pumpkin and Toor dal
2:00-3:26- Grinding of ingredients
5:13-6:19- Mustard tempering
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