Pumpkin Erissery

Pumpkin Erissery
பரங்கிக்காய் எரிசேரி

                                  

Ingredients:

Pumpkin (பரங்கிக்காய் / மஞ்சள் பூசணிக்காய்) -200g 

White cow peas / Black eyed beans ( வெள்ளை காராமணி ) - 1/2 cup

Turmeric powder ( மஞ்சள் தூள் ) - 1/2 tsp

Salt as required.

to grind:

grated coconut ( துருவிய தேங்காய் ) - 3tbsp

Green chili  ( பச்சை மிளகாய் )  - 2 Nos.

Cumin seeds ( சீரகம்)  -  1/4 tsp

to temper:

coconut oil ( தேங்காய் எண்ணெய் ) - 1tsp

Mustard seeds ( கடுகு) - 1/2 tsp

Curry leaves ( கறிவேப்பிலை ) - 1 twig
Dry Red Chili ( காய்ந்த மிளகாய்)  -  1

Steps:

Soak the beans for minimum 2 hours. Pressure cook the beans. keep aside.

Dice the Pumpkin and boil in water with turmeric powder added to it.
Grind coconut, green chili and cumin seeds into a fine paste.
Once the vegetable is cooked add the boiled beans and the coconut paste.
Adjust the amount of water in the curry and let it boil for 3 minutes.
In a pan, heat coconut oil. Add the mustard seeds and let it crackle.
Add curry leaves and split red chili.
Pour the hot tempering over the cooked dish.
Serve hot pumpkin erissery with steamed rice.

My Notes:

Pumpkin is a mild sweet tone vegetable, fit for both sweet and savory dishes with an appealing color as well.

pumpkin erisseri - a traditional dish prepared with cow peas and coconut is simple yet flavorsome. 

I have once polished off this as the main course with a salad and yogurt to complete the meal. Very filling and nutritive.

Soya Protein Pancake ( சோயா மசாலா தோசை )

Soya Protein Pancake

 ( சோயா மசாலா தோசை ) 

                                      
Ingredients:
( for 4 servings )
Soya Protein / Meal maker ( சோயா)  -  1/4 cup
Idli / Dosai batter ( தோசை மாவு ) - 1 cup
Small Onion ( சின்ன வெங்காயம் ) - 8 nos
Turmeric Powder ( மஞ்சள் தூள் ) - 1/4 tsp
Chili Powder ( மிளகாய் தூள் )  -  1/2 tsp
Garam Masala Powder ( கரம் மசாலா ) - 1/4 tsp
Curry leaves ( கறிவேப்பிலை )  -  1 twig
Salt to taste ( உப்பு ) - to taste
Steps:
Soak the soya chunks in hot water for 10 min.
Squeeze out the water, rinse well. The soaked soya will be spongy and soft, shred it into bite size using fingers. Alternatively use a knife to chop.
Boil soya for 3 to 4 minutes.

Peel and finely chop the small onions

In a wok, heat oil and saute onions.
Add curry leaves, soya bits, turmeric powder, chilli powder and mix well.

After 2 minutes, add garam masala powder and saute for 2 more minutes.                                             transfer to a bowl and let it cool.                                       

                                                     

Heat the tawa - a flat pan used to make dosai and chapathis
Spread the dosai batter evenly into a thin circle.
Place the stuffing in the center.
Add a teaspoon of oil surrounding the edges of the dosai.
Cover the dosai with a lid, cook on a medium flame.
Remove the lid after a minute.
Roll and fold the dosai into a semicircle. Let it roast on both sides until it is crisp.

My notes:

A variation is always welcome and especially in food.

A slight difference from the potato masala/onion/vegetable dosai .

Try out the tasty healthy dosai.

I had prepared coriander chutney and onion chutney instead of the usual coconut chutney.

I have not used ginger and green chili in this recipe. If spicier is your choice, go ahead.

This is a simple, easy to make at the same time yummy dosai.

The soya masala can also be a quick fix side dish for your curd rice.