I love this dish. This has a definite nostalgia in my mind simply because I always make it for Onam. We never buy pumkin in our home except for special occassions when I have to make special dishes. So this curry is a welcome guest in our home during festival times. It is very very tasty and an important dish in Onam Sadya.
Ingredients
2 Cups - Chopped Yellow Pumpkin
1/2 Cup - Van payar/Red Beans/ Black eyed beans
3/4 tsp - Red Chili Powder
1/4 tsp - Turmeric Powder
2 - Slit Green Chilies
4 or 5 - Curry Leaves
To Grind
3 tbsp - Granted Fresh Coconut
1/2 tsp - Cumin Seeds
1/4 tsp - Turmeric Powder
1 tsp - Chopped Garlic
3 - Shallots or half small onion
For Tempering
1 tbsp - Oil (Preferred Coconut Oil)
1/2 tsp - Mustard Seeds
6 or 7 - Curry Leaves
2 - Dry Red Chilies
2 tbsp - Grated Coconut
1/2 Cup - Van payar/Red Beans/ Black eyed beans
3/4 tsp - Red Chili Powder
1/4 tsp - Turmeric Powder
2 - Slit Green Chilies
4 or 5 - Curry Leaves
To Grind
3 tbsp - Granted Fresh Coconut
1/2 tsp - Cumin Seeds
1/4 tsp - Turmeric Powder
1 tsp - Chopped Garlic
3 - Shallots or half small onion
For Tempering
1 tbsp - Oil (Preferred Coconut Oil)
1/2 tsp - Mustard Seeds
6 or 7 - Curry Leaves
2 - Dry Red Chilies
2 tbsp - Grated Coconut
Method
Wash and soak red bean (vanpayar) over night, rinse 2-3 times in fresh water and pressure cook for 2-3 whistles with 1 cup water and little salt.
Cut pumpkins along the lines in it like in wedges this way we can peel it easily.
Remove the flesh part, peel and chop pumpkin in small pieces, peel and chop shallots or onion, and garlic keep aside for grinding.
In a pan or wok heat 1 cup of water add pumpkin pieces, curry leaves, turmeric powder, red chili powder,salt and slit green chilies.
While pumpkin gets cooked grind together all the items listed under 'To Grind' to fine paste, use 1-2 tbsp of water if required.
Cook pumpkin for 10-12 minutes or until pumpkin gets cooked.Once pumpkin gets cooked, mash slightly with the back of ladle. Add cooked beans and mix well.
Add ground coconut mixture mix and add 1 cup water (or use lobia boiled water, add more water if want thin consistency) and bring it to boil. Simmer for 5 minutes or until desire consistency is reached, off flame.
To prepare tempering, in a tadka or small pan, heat oil. Now add mustard seeds and allow to splutter, add curry leaves, dry red chilies and coconut.
Saute in low flame until coconut becomes golden brown. Switch off flame. It takes 3-5 minutes in slow flame.
Pour the tempered coconut over erissery and mix it well.
Cut pumpkins along the lines in it like in wedges this way we can peel it easily.
Remove the flesh part, peel and chop pumpkin in small pieces, peel and chop shallots or onion, and garlic keep aside for grinding.
In a pan or wok heat 1 cup of water add pumpkin pieces, curry leaves, turmeric powder, red chili powder,salt and slit green chilies.
While pumpkin gets cooked grind together all the items listed under 'To Grind' to fine paste, use 1-2 tbsp of water if required.
Cook pumpkin for 10-12 minutes or until pumpkin gets cooked.Once pumpkin gets cooked, mash slightly with the back of ladle. Add cooked beans and mix well.
Add ground coconut mixture mix and add 1 cup water (or use lobia boiled water, add more water if want thin consistency) and bring it to boil. Simmer for 5 minutes or until desire consistency is reached, off flame.
To prepare tempering, in a tadka or small pan, heat oil. Now add mustard seeds and allow to splutter, add curry leaves, dry red chilies and coconut.
Saute in low flame until coconut becomes golden brown. Switch off flame. It takes 3-5 minutes in slow flame.
Pour the tempered coconut over erissery and mix it well.
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