Erissery

INGREDIENTS

Vanpayar/red cowpeas : 1/2 cup soaked overnight
Chena/Yam (cut it into pieces) : 1 cup
Mathanga/Pumpkin  (cut it into pieces) : 1 cup
Grated coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chilly : 3 nos
Turmeric : 1/4 tsp
Shallots : 3 nos
Mustard : 1/2 tsp
Dry Red Chilly : 2 nos
Curry  Leaf : as needed
Oil : as needed

METHOD
 Pressure cook Vanpayar in 1 1/2 cup water with little salt for  2 whistles.Cool it.Add the Chena and Mathanga to it.Cook well and cool.Grind Coconut,GreenChilly,Cumin,Turmeric into a coarse paste.Now open the cooker and slightly mash the yam and pumpkin pieces with the back of a spoon..Add the ground paste and keep it on flame.Boil for sometime.Cook till it thickens slightly.Heat oil in a pan ,splutter  mustard seeds.Add dry red chilly,shallots,curry leaf and little coconut.Fry till it turns brown.Add this to the prepared curry and mix well.