Mathanga Vanpayar Erisseri / Azuki Beans in Pumpkin & Coconut Gravy

Here is another one of our favorite Onam Sadya dishes. "A" was not a huge fan of Pumpkin but he loved it when I made this Mathanga Vanpayar Erisseri. :) I am glad he loves this Pumpkin based dishe now. :D Here is the recipe. :) This is a very authentic Kerala dish and is prepared with small changes across the state. 

Ingredients

• Cumin Seeds - 1/4 t
• Mustard Seeds - 1/4 t
• Pumpkin/Mathanga, diced – 1 1/2 C
• Red chori /Vanpayar/Azuki bean – 1/2 C
• Green  Chilli – 3
• Coconut, grated – 1 C
• Garlic pods– 2
• Turmeric powder – 1/2 t
• Black pepper powder – 1/2 t
• Chilli powder – 1/4 t
• Dry red chillies – 4-5
• Curry leaves – 2 sprig
• Salt  - to taste
• Oil - 1 t

Method

• Pressure cook the vanpayar/azuki beans (3-4 whistles) and keep aside.
• Simultaneously, cook the pumpkin adding salt, turmeric, chilli powder, green chillies and salt in another vessel.
• Cook it in water which stays an inch above this pumpkin mix.  
• While the pumpkin mix cooks, grind coconut, garlic, pepper corns and cumin seeds into a fine paste(use water as required) and keep aside.
• Once the pumpkin mix is ready (cooked well), add the coconut paste and the cooked vanpayar/azuki beans to it and mix well. 
• Adjust salt as per your taste and remove from fire.

PS: You can add more water to the last step, if you like the erisseri little watery. :) 

For the tadka

• In a small pan heat oil and splutter mustard seeds.
• Add the dry red chillies, curry leaves and rest of the coconut. 
• Continue roasting the coconut till it turns brown.
• Add this to the pumpkin mix and stir well.
• Yummy Mathanga Vanpayar Erisseri is ready to be served.