 Ingredients
- Red Beans (Van payaru) – 3/4 Cup
- Pumpkin (Kerala mathanga) – 4 to 5 cups (cut into bite size cubes)
- Turmeric – 1/4 tsp
- Salt – to taste
- Water – as required
For Grinding
- Grated Coconut – 1 cup
- Turmeric Powder – A pinch
- Garlic Cloves – 2
- Cumin Seeds (Jeerakam) – 1/4 tsp
- Green Chillies – 5 or 6
For Seasoning
- Oil – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Dry Red Chillies – 4
- Curry Leaves – A sprig
- Grated Coconut – 1/4 cup
- Finely chopped Shallots (Kunjulli) – 4
Preparation Method
- Soak the red beans in water overnight or for atleast 4 hours.
- Grind together Coconut, Turmeric Powder, Garlic, Cumin and Green Chilli with water to a smooth paste and keep aside.
- Pressure cook the red beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes and add the pumpkin pieces and continue to pressure cook on medium flame for 2 more whistles.
- Open the lid , mash the pumpkin pieces with a spatula.
- Add the ground coconut paste and cook for 5-7 minutes on medium heat.
- Heat oil in a pan and fry the coconut till it turns golden brown. Keep it aside. In the same pan, add more oil and crackle mustard. Add sliced onions (shallots), dry red chillies and curry leaves. Fry till the small onions turns golden brown. Pour this over the cooked mathanga.
- Garnish with fried coconut. The Curry is ready
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