Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.
(Reference:Marias Menu) though made my own variations
Mathanga/Pumpkin 500gms ( 3cups)
Turmeric 1/2 tsp
Water 1 cup
Red chilly powder 1/4tsp
Coconut 4 tbsp (to garnish)
Oil 1 tbsp
Coconut 1/2 cup
Green chilly 2 or more
Pepper powder 1/4 tsp
Coconut oil 2 tbsp
Mustard 1/2 tsp
Curry leaves few
1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.
2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.
3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top.
Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.
Roast coconut a little more time if you prefer it that way.