A traditional homemade Kerala side dish especially served on Onam called Erissery – it is pumpkin and cowpeas/moth beans cooked with coconut (of course) and served with red rice cooked over firewood. I have slightly revived it turned into a hearty and surprisingly filling meal of pumpkin (kaddu) masala puris with matki dal curry. The sweet, spice and tanginess marry so well. My toddler loves it!
Ingredients
- 1/2 Cup Dried Matki Beans (soaked overnight)
- 1 Tsp Mustard Seeds
- 1/2 Tsp Cumin Seeds
- Hing One Pinch
- Curry Leaves One Sprig
- 1-2 Dry Red Chilly
- 1 Small Onion Chopped
- 1 Small Tomato
- 2 Slit Green Chilly
- 1 Tbsp Ginger-Garlic Paste
- 1/4 Tsp Turmeric
- 1/2 Tsp Chilli Powder (adjust to taste)
- 1 Tbsp Coriander Powder (dhaniya)
- 3/4 Tsp Salt or To Taste
- 2 Tbsp Oil
- 2 Tbsp Grated Coconut
- For the Puris (makes 10)
- 2 Cups Whole Wheat Atta
- 1/4 Cup Rava (for crisp and puffed puris)
- 1 Cup or 300 grams Pumpkin (finely grated or pureed)
- 1/2 Tsp Carom Seeds (ajwain)
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Inch Grated Ginger
- 2 Green Chillies (finely chopped or paste)
- 1/4 Cup Coriander Leaves (finely chopped)
- 1 Tbsp Kasuri Methi (optional)
- Salt to Taste
- 2-3 Tbsp Oil for Frying
Preparation
Prep: 5 minutes
Cooking: 20 minutes
- Once the beans are soaked and softened (don’t sprout them), heat oil in a small pressure cooker. Splutter the mustard, cumin, hing, curry leaves and red chilli.
- Add onions and fry till soft. Add ginger-garlic paste and green chillies and fry till raw smell goes away.
- Add chopped tomato with masala powders and salt. Mix everything well.
- Keep stirring to avoid burning and cook until oil separates.
- Add just enough water to cover beans and pressure cook for 3-4 whistles. Add more water for thinner gravy.
- Once steam releases, check the consistency and seasoning. Add amchur powder and coconut and cook on low heat for 3-4 minutes.
- For the Puris – Combine all ingredients very well (I’ve used light spices so that the sweetness of the pumpkin comes through). The pumpkin may release some moisture. Slowly add a little water at a time and knead.
- Make a smooth, stiff dough. Apply a bit of oil and cover. Let it rest for 15-20 minutes.
- Heat oil in a kadai/wok till medium hot.
- Knead once again. Grease palms and pinch off a lemon-sized ball. Roll out to a flat disc of about 4 inches using a little flour if required. Not too thin or they won’t puff up.
- Once the oil is hot, fry one puri at a time, gently nudging them with a slotted spoon till they puff up on one side. Turn to the other side for few seconds to fry. Remove and drain on paper towel.
- Serve hot with puris. Also goes well with rice/rotis.
