Mathanga Vanpayar Payasam / Pumpkin - Red Beans Payasam

Ingredients:

1/2 kg / 2- 2 1/2 cup pumpkin/ mathanga , cut into pieces

3/4 cup red beans / vanpayar

250-300 gm jaggery

a pinch of salt

3-4 cardamom, crushed

2 cup thin coconut milk

1 cup thick coconut milk

1/2 tsp cumin powder

1/2 tsp dry ginger powder

10-12 cashew nuts

1 tbsp ghee

Preparation:

1. Wash and soak the red beans / vanpayar in water 6-7 hours or overnight.
2. Peel and cut pumpkin into small pieces.
3. Melt jaggery in a pan adding 1/2 cup of water, strain it and keep it aside.
4. In a pressure cooker, add drained vanpayar and pressure cook for 4-5 whistles adding little water.
5. Then add chopped pumpkin, thin coconut milk, a pinch of salt and crushed cardamom and mix well and pressure cook till soft and well cooked.
6. Once pressure releases, open the cooker and mash well the pumpkin and red beans together using ladle.
7. Add the jaggery syrup and mix well and boil well at medium flame till the payasam thickens, stirring in between.
8. Then reduce the flame to low and add thick coconut milk and mix well.
9. Add cumin powder and dry ginger powder and mix well. Switch off the flame before it starts to boil.
10. Heat ghee in a small pan and fry cashew nuts till it turns golden brown. Add this to the payasam and mix...Serve warm...