A traditional kerala recipe made on Onam occasion.......





Ingredients:

Pumpkin  : 1 cup (diced)
Garbanzo bean /Red kidney beans/ : 1/2 cup
Turmeric powder  : 1/4 tsp
Chilly pd  - 1 tsp
Salt to taste

To Grind :

Small Onion /Shallots : 1-2 (optional)
Green Chillies   : 3-4
Grated Coconut  : 1/2 cup
Cumin Seeds  : 1/2 tsp

For Tempering :

Dry Red Chillies : 2 nos
Grated Coconut  : 4 tbsp
Curry leaves : 1 sprig
Mustard seeds : 1 tsp
Coconut Oil  : 2 tsp
Hot Kanchi With Erissery

Method:

If using dry red beans,  Soak red beans overnight; pressure cook the beans for 4-5 whistle. After the pressure settles open the cooker.......If using Garbanzo beans from can add it directly at the end. ....

Take the pumpkin piece in a pan and add 1 cup water, turmeric pd, Chilly pd, salt and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin is cooked  add the beans. ...

Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarse to smooth paste (Note : The paste should not be watery, it should be in chutney consistency.).......Add this ground coconut paste and mix thoroughly with pumpkin and beans........

Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)

Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.

Serve with hot Kanchi(rice porridge)