Mathanga – Vanpayar Erissery / Pumpkin- Red Beans Curry


1/2 cup red beans/ vanpayar
2 cups pumpkin, cubed
1/2 cup grated coconut
1/2 tsp turmeric powder
3-4 green chillies
1 garlic clove
1/2 tsp cumin seeds
1/4 tsp pepper powder

For Tempering:
1 tsp mustard seeds
2 dry red chillies
2 tbsp grated coconut
curry leaves


  1. Soak red beans/ vanpayar in water and pressure cook it adding enough water and salt.
  2. In another pan cook the cubed pumpkin pieces adding salt and water.
  3. Grind the grated coconut along with cumin seeds, green chillies, garlic , turmeric powder and pepper powder.
  4. Add cooked red beans and ground coconut mixture to cooked pumpkin, mix well and cook for few minutes. Add water if needed and check salt.
  5. Heat oil in a pan, splutter mustard seeds and add dry red chillies and curry leaves.
  6. Add 2 tbsp grated coconut and fry it till brown. Add this to the curry and mix well. Serve hot with rice…
 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum


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