Mathanga Elissery/ Mathanga mulagushyam / Cheenikayi jeerakki bendi

Ingredients

1. Pumpkin – 250 gms.

2. Tur dal – 2 tsp.

3. Coconut grated – 2 tbsp.

4. Cumin seeds – 2 tsp.

5. Turmeric powder – 1 tsp.

6. Green chillies – 2.

7. Curry leaves – as required.

8. Mustard seeds – for seasoning.

9. Salt – as required.

Directions

1. Cut pumpkin into small pieces and cook by adding green chillies, required salt and turmeric powder.

2. Cook tur dal separately and add it to the cooked pumpkin.

3. Grind grated coconut and cumin seeds into a smooth paste.

4. Add the ground mixture to the cooked pumpkin, Add curry leaves to it and boil well.

5. Season it with mustard seeds.

The above curry goes well with Rice and chapathi. The above said ingredients serves 4 people.

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