Name: Mathanga Pulissery
Prep time: 30 min
Total time: 30 min
Ingredients: Pumpkin : 1 piece (or as reqd); 3 cup Curd : 2; Salt to taste; Red Chilli powder : 3 tsp; Turmeric Powder: 1 tsp; Black pepper : 1 tsp; Grated Coconut : 1 Cup; Cumin seeds : 1 tsp; 3 nos Red chilli : 2; Curry leaves : as reqd; Mustard seeds : 2 tsp; Uluva (fenugreek seeds) : 1 pinch

Mathanga Pulissery

Mathanga pulissery in nadan style

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

Pumpkin : 1 piece (or as reqd)
3 cup Curd : 2
Salt to taste
Red Chilli powder : 3 tsp
Turmeric Powder: 1 tsp
Black pepper : 1 tsp
Grated Coconut : 1 Cup
Cumin seeds : 1 tsp
3 nos Red chilli : 2
Curry leaves : as reqd
Mustard seeds : 2 tsp
Uluva (fenugreek seeds) : 1 pinch

Instructions

Remove the seeds and skin from the pumpkin as shown in the picture.
Grind the coconut, cumin seeds and pepper together.
Wash the pumpkin pieces in normal water.
Put the pumpkin pieces in a pot and add required water.
Add salt, red chilli powder and turmeric powder and cook it well.
When the pumpkin is cooked well, add the grinded coconut, cumin seeds and pepper mix into it and stir well.
After 2 - 3 minutes add the curd (if necessary, add some water in the curd and dilute it well or it can be used as it is) also and allow to heat for about 2 minutes.
Heat the oil in a kadai and then put the mustard seeds in it and then add red chilli & uluva.
Also add the curry leaves and stir it well and after 2 minutes, put off the stove.
Add the fried mustard seeds, red chilli and curry leaves into the pulissery and serve it with rice, kanji etc.