Petitchef

Kerala Lunch - Pumpkin Curry & Ivy Gourd Fry

Well that sounds pretty complicated...its simlply Mathanga Pachadi/Pumpkin Pachadi and Kovakya uperi.
Mathanga Pachadi
Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers, most parts of the pumpkin are edible. Red and white pumpkin are used in abundance while cooking traditional Kerala khana. This recipie uses the red pumpkin also referred to as Mathan/Mathanga in Mallu land. The best part of the dish is that oil is used only to while tempering with the mustard seeds & other ingredients in the end. Its low on oil but still great on taste...






Ingredients
Red Pumpkin - 1/4kg, cleaned(Remove the outer skin and seeds)
Coconut - 1/2portion, grated
Curd- 4large tbsp
Green Chillies -2-3
Turmeric powder - 1tsp
Red chilli powder- 1tsp
Coconut Oil - 1tbsp
Salt to taste
For tempering - Mustard Seeds, Methi seeds, curry leaves, whole dry red chillies
Cut red pumpkin into thin square pieces and cook in a pan with water, turmeric powder, red chilli powder and salt. Cover and cook for about 5-8mins till the pumpkin is soft.Grind coconut, green chillies and curd. Add to the pumpkin and cook for another 5mins.For the tempering - Heat coconut oil; add mustard & methi seeds, curry leaves and dry red chillies. Add this to the coconut and pumkin mixture... Mathanga pachadi is ready ...simple aint it? :)Kovakya Uperi
Ivy gourd or kovakya has been classified as a medicinal herb in traditional Thai and ayurvedic medicine and is used extensively in Indian cooking. Mallu sabzi's can be made with almost any vegetable and is a healthy way of eating your veggies as its low on oil and has almost no masalas. More on that later..onto the Kovakya uperi..
Ingredients
Kovakya - about 1/4kg for 2people, Onion- 1small, chopped finely(optional), Green chillies - 2-3slitTurmeric Powder - 1tsp, Salt to taste, mustard Seeds - 1tspcurry leaves, Coconut oil - 1tbsp
Wash and clean the kovakya. You can cut them into roundlets or slit them across to have long pieces.Heat oil in a pan, add mustard seeds. Once they start spluttering, add curry leaves, onion and green chillies. Stir for about 2minsAdd the kovakya, haldi and salt. Cover and cook for about 8-10mins till done. Add some water if required to avoid the kovakya rom sticking to the bottom of the pan.








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