Pumpkin lentil curry\ Mathanga errisery

September is just flying out  for me and after speculating  a bit,  I decided to post  some simple recipes from curries to desserts . The only day regret is  when I fail to prepare snacks for kids.  I have a three' bunch 'and I am finding it so much a havoc here. I personally don't like my kids having anything deep fried so I try to make a filling lunch with desserts included. It  is the only way I find it easy . I normally don’t tend to repeat the curries , this time I made their favourite rasam and errishery as all love pumpkin here and with lentils they love it even more , well enough to keep their hunger pranks down a bit. The version that I made is not very thick  but not so thin too , as I would have the left over for chapathis at night.

Sometimes it is difficult for me to geek out on  what to prep for the meal courses , what to cook and not to , reason being i have three different tasters and it's really not at all helpful.
I guess that happens with everybody but very rare if it's three different kids' taste buds樂.  … So in order to ease my  tension, I ask all three what they want and tell them to choose from  scratch that will be loved by all,which is also challenging for me . Now I have to make a weekly meal plan of four course meals with three different varieties.

So today's curry is usually in my favorite too , most of the time, I prepare it . My younger one loves pumpkins . Even though I don’t make it frequently, when he wants to have that craving Yellow curry  with lots of  lentils in it I always make it a point to get one nice medium pumpkin in my pantry. This curry is apt to make when you don’t have fresh fish for lunch or even dinner . Eras we all call it erisserry, in the thick curry form is quite  easier for dinner and I can go with chapathis and if necessary a fry which is a must for Aj...

INGREDIENTS :

1 cup Yellow Pumpkin /Mathanga (diced)

1/2 cup cherru  payar/ Green gram lentils

1/4 teaspoon Turmeric powder /Manjal podi

Salt to taste

To Grind :

1-2 Small Onion /Shallots : 1-2

3-4 Green Chillies

1/2 cup rated Coconut

1/2 teapsoon Cumin Seeds

For Tempering :

2 nos.Dry Red Chillies

4 tablespoon Grated Coconut

1 sprig Curry leaves

1 teaspoon Mustard seeds

2 teaspoon Coconut Oil

Method.

Soak  grams for one hour; pressure cook the with enough water, turmeric powder and salt for 4-5 whistle. After the pressure settles open the cooker.

Next add the  Chunky pumpkin pieces and cook  till it turns to soft and tender

Then Madhu slightly. After its done . .

Make a paste with grated coconut, cumin seeds, green chillies and small onions with little water. 

next is to Add this ground coconut paste and mix wellth with pumpkin and lentils.

Heat a tsp of oil in a pan , and start to temper. The add mustard seeds , add dry red chillies, grated coconut and curry leaves and fry golden brown.

Pour this hot tempering and drizzle ½ tsp of coconut oil over the gravy, mix well and adjust the salt.

Serve with hot rice .