More than half of 2013 is over and none of my new year resolutions are half full. My weight loss plan is at a total loss and my regular blogging resolution is also quite questionable now.
I wish I could turn a blind eye and pretend that everything is fine. Just the way I am doing with my weight plan :D. Unfortunately, for the blogging part, I am not able to do it. So here I am…trying to get back in track.
And it’s so tough! Because there is nobody else, you just have to push yourself to do it. Blogging doesn’t earn me an income, it takes away a lot of my time and worse, it makes me fat! Spending endless hours looking at others recipes make me hungry. So I have the cookie jar in one side and the laptop on the other. (I know its my problem, but I still blame irresistibly styled pretty pictures of food!)
But then again, I do this for myself. Because I love food. And I love talking. And I love clicking food.
And I love it that someone is reading it in some remote corner of the world. And that’s why I am here.
My back to track recipe is a traditional dish prepared in a slightly nontraditional way. My son likes this consistency, not mashed but most of the times the pumpkin will just disintegrate when cooking it. We don’t use onions and garlic for this dish traditionally, but it’s used in some other parts of Kerala. Again, since my son likes this taste, I have added it.
Serves : 3-4
- Pumpkin (Poosanikkai/Mathan) : 2 cups, seeded, peeled and diced
- Black eyed peas : 3/4 cup
- Coconut : 1 cup, scrapped
- Jeera : 1/2 tsp
- Green Chillies (or red) : 1 -2, per taste
- Red Chillies : 1
- Mustard seeds : 1 tsp
- Curry leaves : one sprig
- Garlic : 2 cloves (optional)
- Onion : 1, chopped fine (optional)
- Oil : 2 tsp (for tempering)
- First thing to make sure is that you have all the ingredients. Soak the peas first for 30 minutes. I cooked them along with rice for about 5 – 6 whistles. It turned out to be soft, but still retaining its shape. This can even be done a day before to save time. You need to drain and cool the cooked peas and refrigerate it.
- Clean, seed, peel and dice the pumpkin. In a pressure cooker, cook this for one whistle. Sometimes I pressure cook the peas and pumpkin together for 2-3 whistles. This might lead to the pumpkin being overcooked, but that fine. That’s how it usually is!
- Grind the coconut, jeera, garlic (if using) and green chilies without adding any water. Keep aside 1/4th of this mixture. We will use this for seasoning. Add two tbsp water to the rest of the coconut mix and grind till smooth.
- In a kadai, heat oil and saute the onions brown. If you are not using onions, skip the oil and just add the cooked pumpkin pieces and the peas to the kadai. When it comes to a boil, add the ground coconut and salt. Let it boil for about 4-5 minutes. You can add some water if you want to at this stage, but I didn’t want mine to be a gravy. Do a taste test and adjust salt or add a pinch of chili powder if required. Take off the heat and keep aside.
- In a small kadai, add 2 tsp oil. Add the mustard seeds, one red chili and curry leaves. Once the seeds crackle, add the reserved 1/4th portion of the coconut mix. Saute till its brown and releases a nice aroma. Switch off the gas and top the prepared erisseri with this. Serve as a side dish to rice with sambar and papaddam.
Note: As this is made of sweet yellow pumpkin, the taste is slightly sweet. You need to add more chilies according to your taste.
You can try adding the red variety of beans (van payar). You can use raw bananas, yam or a combination of both for vegetables as well.
I was short on the coconut, so I had to skip it while tempering mustard seeds. But the roasted coconut is the best part of the dish, so please don’t skip it!