The feel of calm after a storm is different. I really don’t know whether I like it. When life is a bit topsy-turvy, our mind is full on at work – looking for signals of any more trouble coming, being content if there is nothing coming, getting tensed when something comes by, not mentioning the constant pain and heart aches which comes along with it. But once that phase passes by and things come back to normal, there is an eerie emptiness. All of a sudden, you feel that the moment passed by, even though it has taken ages to move on. Fighting that emptiness and filling up your time with worthy hobbies is what is then required. No wonder why He tells us, “Verily, in the remembrance of Allah do hearts find peace.” (Surah Ar-Rad:28) Irrespective of whether we are going through turbulent times or peaceful times, keeping His thoughts definitely do keep our mind in a state of contentment, that whatever will come will surpass and whatever good is there will stay till it is destined to stay…
I have already posted previously the way umma makes her erissery – till then, I never knew that it was called erisseri, hehe… I always thought it was the proper way till Meena told me that when it is prepared for a sadya (Kerala banana leaf meals during special occasions) they don’t use shallots, garlic and fennel seeds, which umma normally uses, since these are considered like non-veg. It was new information for me. Then I had a small discussion with my colleagues and one of them told me that they don’t make the way we do. That is when he shared me this recipe and I decided to try it. This seems to be a very easy way of making it, since the only work involved is chopping the pumpkin. 😀 Hardly any spices going in there, but the flavor is delicious and you could have a lot of rice just with this on the side… 🙂
Mathan Vellapayar Erisseri
- 500 gm pumpkin mathan, peeled and cubed
- 1/2 cup black eyed peas lobiya/ vellapayar, soaked overnight
- 1/2 tsp turmeric
- Salt to taste
- FOR GRINDING:
- 1/2 cup grated coconut
- 3 green chillies
- 1 tsp cumin
- FOR TEMPERING:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Combine the cubed pumpkin, peas, turmeric and salt in a pressure cooker. Pour water just till the level of the ingredients.
- Pressure cook on meduim flame for 3 to 4 whistles. Switch off and allow the pressure to go by itself.
- Meanwhile, grind all the ingredients under "for grinding" till smooth.
- Open the lid and give a good stir. The pumpkin would have got mashed and the peas cooked.
- Add the ground coconut mixture and simmer for a couple of minutes. Switch off.
- Heat oil and splutter the mustard seeds. Briefly fry the curry leaves. Add into the erisseris and mix.
- Serve warm as side for rice and curry.