Mathanum Payarum (Cowpea Beans with Pumpkin) - My 8th guest post for Spicy Foood
Servings 4
Ingredients
- 1 cup red cowpea beans soaked in water overnight
- 500 gm pumpkin peeled and chopped into large pieces
- ½ tsp turmeric powder
- ¾ tsp chilli powder increase for spiciness
- Salt to taste
- For grinding:
- ¼ cup grated coconut
- 2 shallots peeled
- 2 cloves garlic
- ½ tsp fennel seeds
- ¼ tsp cumin seeds
- 2 green chillis
- For tempering:
- 1 tsp coconut oil
- ¼ tsp mustard seeds
Instructions
- Wash the cowpea beans well and place into a pressure cooker.
- Add the chopped pumpkin, pour water just till leveled, not too much. Add in the turmeric and red chilli powder along with salt.
- Pressure cook for three whistles and then leave it on simmer for around 30 minutes. Switch off and allow the pressure to go by itself.
- Meanwhile, grind all the “for grinding” ingredients till smooth.
- Open the cooker lid, add in the ground ingredients and mix well. You will see that the pumpkin is all mashed up and coated over the cow pea beans.
- Cook on low flame till just warm.
- Heat up the oil in a little saucepan and splutter the mustard seeds. Pour it into mathanum payarum and mix well.
- Serve as side for rice and any curry! I love to eat it as is…