Mathanga Erissery
PREPARATION TIME: 10 MINUTES | COOKING TIME: 25 MINUTES | SERVINGS: 3-4
PREPARATION TIME: 10 MINUTES | COOKING TIME: 25 MINUTES | SERVINGS: 3-4
Red Cowpea (Red Payar) – 1 Cup ( To be soaked overnight in 2 cups of water)
Raw Banana (Nendhrakkai) – 1 number; skin to be peeled slightly & cut into small pieces
Pumpkin – 6 to 7 peeled & cut into small pieces
Salt to taste
Turmeric Powder – 1 Tsp
Chilli Powder – 1 Tsp
Dry Red Chilli – 2 to 3
Coconut Oil & Curry Leaves for garnishing
Water – 3 cups
Grated Coconut – 1 Cup
Curry leaves – 5 to 6 leaves
Turmeric Powder – 1 Tsp
Cumin Seeds (Jeerakam) – ½ Tsp
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press The Saute' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add the soaked Cowpea along with the water into the cooking pot. Add water so that the Cowpeas are completely soaked in water.
Then add salt and turmeric powder & stir.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Choose the Menu as Sambhar with taste option as Quick.
Pre-Cooking will happen for few seconds and once the cooking is completed 3 Beep sounds will be heard and it will automatically switches to keep warm mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Switch to Saute mode. Add the chopped pumpkin and banana into the Cooking pot.
Then add salt, chilli powder, and turmeric powder & give a stir.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Choose the Menu as Sambhar with taste option as Quick.
Pre-Cooking will happen for few seconds and once the cooking is completed 3 Beep sounds will be heard and it will automatically switches to keep warm mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Switch the cooker to Saute mode. Now add the ground coconut mix to this cooked pumpkin, raw banana & Cowpea & stir. Continue in Saute mode for about 4-5 minutes.
Let it boil. Then remove the mixture from the cooking pot and keep aside.
Add 2 tsp Coconut oil & let it warm a bit. Next add Mustard seeds and let it splutter. Then add dried red chilli and curry leaves. Once they sauteed a bit, add the grated coconut. Continue in Saute mode for about 5-6 minutes till the coconut turns brown in colour (Over cooking will burn the coconut).
Then add the cooked pumpkin that we had set asid. Mix it well & continue in Saute mode for about a minute.
Finally, garnish with 1 table spoon of coconut oil and curry leaves. Mix thoroughly before serving.
Relish this dietary fibre rich wholesome (Mathanga Erissery) gravy with Kerala rice.