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.
Servings: 4 people
Calories:
Ingredients
- 1 Cup Pumpkin Cubed
- 1/4 Cup Red Chori Beans
- 1/4 Tsp Turmeric Powder
- Salt As required
To grind
- 1/4 Cup Coconut grated
- 1 Tsp Cumin Seeds
- 1 No Green Chili
To temper
- 2 Tbsn Coconut grated
- 1/2 Tsp Mustard Seeds
- 1 No Dry Red Chili
- Curry Leaves few
- 1 Tsp Coconut Oil
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg