Mathanga Puli Curry / Pumpkin Curry

Matha Puli Curry / Pumpkin Curry is a very simple curry which can be a quick side dish for rice.

INGREDIENTS:

• Diced Pumpkin / Mathanga - 1 cup
• Water - 1 cup
• Turmeric powder - ¼ tsp
• Chilly powder - 1½ Tbsp
• Corriander Powder -2 tbsp
• Asefodia Powder-pinch
• Fenugreek Powder - a pinch
• Tamarind - A gooseberry sized ball
• Coconut Oil - 1 tsp
• Mustard seeds - ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add chilly powder, corriander powder and Saute till raw smell goes.
• Add Pumpkin / Mathanga piece with Turmeric powder and little water, let it cook.
• When Pumpkin is cooked, add Tamarind juice and allow to boil.
• Add Asefodia Powder and mix well.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Mathanga Pulincurry can be served hot with Rice and Curd.

Mathanga Pachadi / Pumpkin Pachadi

Mathanga Pachadi is made of cooked Pumpkin and Green Chilles added in Coconut paste and Curd.

INGREDIENTS:

• Chopped Pumpkin - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - -¼ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Oil -1 tsp

PREPARATION METHOD:

• Cook Chopped Pumpkin and Green Chilly in water along with salt and turmeric powder.
• Mash the cooked Pumpkin with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Pumpkin and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add Curd to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add this to pachadi.
• Sprinkle Fenugreek Powder, Curry leaves and mix well.

Recommended Combination: Serve with Rice.

Mathanga Erissery

Erissery made with a combination of Pumpkin and Blackeyed Beans (vanpayar). It is a traditional kerala dish.

INGREDIENTS:

• Blackeyed Beans(Van payar) - ½ cup
• Chopped Pumpkin - 2 cups
• Grated coconut - ½ cup
• Grated coconut(for seasoning)- 3 Tbsp
• Cumin seeds- ½ tsp
• Garlic pods - 1 nos
• Turmeric powder - ¼ tsp
• Chilly powder - ½ tsp
• Mustard seeds - 1 tsp
• Red chillies - 2 nos
• Salt to taste
• Coconut Oil - 1 tbsp
• Curry leaves - A few

PREPARATION METHOD:

• Cook Beans in a Pressure cooker with water and turmeric powder for 3 -4 whistle.
• Cook Pumpkin along with the cooked beans.
• Grind Coconut, Cumin seed and Garlic into paste.
• Add Coconut paste and Salt to cooked Pumpkin and allow to boil.
• Remove from fire.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies and Curry leaves in to it, allow to Splutter.
• When it starts to splutter, add the grated coconut and fry it until it turns brown.
• Add it to the cooked Erissery and mix well.

Recommended Combination: Serve hot with Rice.