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Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Monday, May 24, 2010

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.

Monday, March 22, 2010

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.