Instant Pot Mathanga Erissery
I made this Mathanga Erissery this time in Instant pot. The main ingredients to make Mathanga/ Pumpkin Erissery is Pumpkin and red beans/van payar.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 people
- 1 Cup Pumpkin Cubed
- 1/4 Cup Red Chori Beans
- 1/4 Tsp Turmeric Powder
- Salt As required
- 1/4 Cup Coconut grated
- 1 Tsp Cumin Seeds
- 1 No Green Chili
- 2 Tbsn Coconut grated
- 1/2 Tsn Mustard Seeds
- 1 No Dry Red Chili
- Curry Leaves few
- 1 Tsp Coconut Oil
Grind all the ingredients under ' to grind' to smooth paste.
Add cubed pumpkin inside the instant pot along with 1 1/2 cup water.
In a small pot, add the washed red chori beans with 1 cup water and keep inside the instant pot along with pumpkin.
Close the lid and press the Beans/Chili button. Cook and let the pressure naturally release.
Open the lid. Remove the pot with red chori beans. Mash the pumpkin inside the instant pot.
Add the cooked red chori beans to mashed pumpkin.
Switch on the instant pot again and press saute' mode.
Add turmeric powder,salt and ground coconut paste to mashed pumpkin.
Let it cook to desired consistency.
Switch off the instant pot.
In stove top, heat pan. Add coconut oil.
When it is hot, add mustard seeds, curry leaves and dry red chilies.
Add coconut and roast it till golden.
Add this tempering to erissery.Serve along with hot rice.
- Instead of red chori beans you can also use green gram.
- Cook erissery to desired consistency. If you want pouring curry, then add water accordingly.
- Try to use coconut oil to get authentic smell and taste.