Kerala Matyangya Payar Ellisery

 

When coconut and jeera is added to  mooloshyam which is a combination of lentil with vegetable is called Elissery. Vegetables and lentils can be of our choice. Its one of the important dish in Kerala Sadya  This is a simple less spicy dish so give it a tangy effect its served with mango chutney (manga perika).

 

Ingredients 

Red Pumpkin  ( cut into rectangular pieces )  -3 cups

Red Mung Beans ( Van payar ) - 1/2 cup

Turmeric Powder- 1 tsp

Green Chilly- 3 No

Chilly Powder- 1 tsp

Coconut Oil - 1 tsp

Curry Leaves

Rai 1tsp

Dry red chily 2no

Coconut 2tbsp

Curry leaf few

Salt as required 

For grinding

Coconut  ½ cup

Jeera 1tsp

Green chilly 3no

 

Method

Pressure cook the red mung beans for 4 whistles first. Wait for the steam inside the cooker to dissipate.

After it is done , open the pressure cooker and  add pumpkin, turmeric powder , chilly powder and salt with required amount of water , and let pumpkin cook. Then add grinded mixture . Check for salt and spice level. Once done swtch off . In kadai add coconut oil once hot add rai drychilly curry leaf and coconut and fry it till coconut turns brown. If in case you feel the curry is less spicy add ½ tsp of chilly powder to tadka.

Garnish with curry leaves.Serve hot with rice.