Adzuki Beans and Pumpkin coconut curry (Matanga Erisheri)
Prep time
Cook time
Total time
A delicious curry made of adzuki beans and pumpkin in a coconut curry base which can be eaten with rice or simply served warm as a soup!
Author: Indira Shyju
Serves: 3-4
RecipeIngredients
- 1 cup red chore or payaru (adzuki beans)
- 1½ cup water
- 1¼ cup pumpkin pieces 1 inch by ½ inch pieces
- 1 cup water
- 1 tsp salt
- 1 tsp red chilli
For the ground masala
- 1 cup freshly grated coconut (or fresh frozen grated coconut that has
- been thawed to room temp)
- 1 tbsp cumin seeds (jeera)
- 1 small clove of garlic
- ½ tsp turmeric powder
- ½ cup warm water to grind
For the tempering
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 dry red chillies (optional)
- 4-5 fresh curry leaves
- extra 8-10 pumpkin pieces for topping
RecipeInstructions
- Rinse the beans in water and place in a pressure cooker with the
- water. (Do not add salt now as the beans will take longer to cook).
- Pressure cook for 3 whistles. Take off the heat and let cool for a few minutes until all steam has escaped and open the cooker.
- Add the pumpkin pieces to the cooked pairu by adding the additional 1 cup
- water, salt and red chilli powder and cook again covered (without
- whistle though) for 2-3 minutes until the pumpkin pieces are cooked.Take off heat and keep aside.
- In a food processor, combine all ingredients under ‘ground masala’ and
- grind everything to a fine paste. Add this paste into the bean and
- pumpkin mixture and turn the heat back on. Cook for 1 minute or so
- until the mixture begins to boil and then immediately turn heat off.Set aside.
- Finally in a small pan, heat the coconut oil and add the mustard seeds
- and heat on medium until they start to splutter. Turn heat to low and
- add the dry red chillies and the fresh curry leaves. Then add the
- extra pumpkin pieces and fry lightly for 2 minutes until the pumpkin
- pieces are cooked and add the entire pumpkin and oil mixture into the
- cooked bean and pumpkin curry and stir.
- Serve the curry hot with some cooked parboiled rice.
Notes
You can cook the beans even in a regular pot instead of a pressure
cooker however, you will need extra water and will need to cook for a
longer time 9at least 20 to 30 minutes)
The red beans if very old could be really hard (depending upon where
you buy them) and in which case soaking them in water for a couple
hours would be best.
You need to use good quality coconut and pure extra virgin coconut
oil! to get the best taste.( I prefer Better Body Foods brand of
coconut oil and Daily Delight brand of frozen grated coconut)
cooker however, you will need extra water and will need to cook for a
longer time 9at least 20 to 30 minutes)
The red beans if very old could be really hard (depending upon where
you buy them) and in which case soaking them in water for a couple
hours would be best.
You need to use good quality coconut and pure extra virgin coconut
oil! to get the best taste.( I prefer Better Body Foods brand of
coconut oil and Daily Delight brand of frozen grated coconut)
Recipe by Cook2Nourish at https://cook2nourish.com/2015/02/what-would-you-feed-me-indu.html