Recipe: Tasty Mathanga puli curry

Recipe: Tasty Mathanga puli curry Delicious, fresh and tasty.

Mathanga puli curry. 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.

Follow the above steps and add this ground coconut paste along with cooked pumpkin pieces.

Make your own clip at https://premiereclip.adobe.com Method– Peel the skin of pumpkin,remove seeds and then cut the cube sized pieces.

Keep aside.-Add the pumpkin pieces to a pan and add enough water ,salt,chilly powder,turmeric powder.

You can cook Mathanga puli curry using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mathanga puli curry

1. You need of pumpkin.

2. You need of lemon size tamarind soaked in1/2 cup hot water.

3. You need of Turmeric powder.

4. Prepare of Salt.

5. Prepare of Roasted and grounded.

6. You need of coconut grated.

7. It’s of Coriander powder.

8. It’s of red chilli powder.

9. It’s of urad dal.

10. It’s of chana dal.

11. It’s of Curry leaf.

12. It’s of coconut oil.

13. You need of For tempering.

14. It’s of mustard seeds.

15. It’s of dried red chillies.

16. Prepare of curry leaves.

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.

Mathanga puli curry step by step

1. For roasting the masala for pulincurry, take a pan and heat it on a medium flame. Add a teaspoon of coconut oil.

2. Add urad dal, chana dal, curry leaves and fry till the dals turn golden in colour.

3. Add the grated coconut and roast it on a low flame till the coconut turns golden brown..

4. To this add the coriander powder and then chilli powder. Roast it till raw smell of the powders go..

5. Switch off the flame and let the mixture cools. Ground it into very fine paste. You can add water, while grinding.

6. 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.

7. The pumpkin cooked will not be mushy in this stage. You can cook the pumpkin in open pot also.

8. Transfer the cooked pumpkin to another pot. Extract the tamarind soaked and add it to the pumpkin.

9. 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.

10. Add the ground coconut masala to pumpkin curry and let it boil in a low flame for 2-3 minutes. Switch off the flame.

11. 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.

12. Mathanga or Pumpkin pulincurry is ready to serve. Have it with hot rice.

Mathanga Erissery is an important dish in Onam Sadya menu!

Mathanga Pulinkari was one of my mom's staple recipes, when I was growing up.

If this curry tastes good the credit is my mom's.

This is a very simple easy to make and goes well with rice…Every time I buy pumpkin, I make this curry and even I shared this recipe with a couple of my friends and they all gave me the thumbs and good feedback too.

Erissery can be made with Papaya, Jackfruit, Raw banana, Yam, etc.