One more authentic palakkad dish. The use of karamani gives this kootan a unique taste. Enjoy with rice and some pickle or thogayal.
Ingredients
Mathan/ Yellow pumpkin — 2 Cups
Karamani — 1/2 Cup
Coconut — 3/4 Cup
Dry Red Chili — 2
Cumin seeds — 1 Teaspoon
Mustard seeds — 1 Teaspoon
Urad dal — 1 Teaspoon
Turmeric powder — 1/2 Teaspoon
Salt — 1 1/2 Teaspoon
Coconut oil — 2 Tablespoons
Curry leaves.
Method
Soak karamani for half an hour and pressure cook it. Cut the mathan into cubes. ( if the skin is tender you can cut the mathan along with the skin.)Add turmeric powder, salt, a glass of water and cook the mathan. Meanwhile grind half cup of coconut, cumin seeds and red chili together. Once the mathan is cooked, add the cooked karamani and give a stir. Now add the grounded coconut paste, add extra water to get a proper consistency. Boil everything together for about 2-3 minutes. Heat oil in a pan, add the mustard seeds, when the mustard crackles, add urad dal and fry. When the dal changes color, add the curry leaves and remaining coconut and fry till the coconut turns red. Add this to the gravy. Mathan Erissery ready.
