Pumpkin erissery or mathanga erissery – Keralas hidden treasure.
KERALA, at the southern tip of India, is known by as “Heaven on Earth”. It has tropical beaches, rivers and picturesque backwater districts, while the urban areas are more compact and more inviting than in other parts of India.
The long, beautiful beaches of the Arabian Sea in the west give way to paddy fields and backwater districts in the centre. The majestic Western Ghats rise in the east of the state, where numerous waterfalls, rivers and lakes are dotted throughout. They run along the western edge of the Deccan pateau. Almost everywhere you go in Kerala, the scent of beautiful spices fills the air.
Easy and simple step by step pumpkin carving.
Sadya – Kerala feast served on a banana leaf.
Pumpkin erissery or mathanga erissery is one of the essential dishes that is served during sadya. Pumpkin erissery recipe is pretty straightforward and simple. Both the cowpeas and pumpkin are cooked and then coconut paste is added to them and simmered. Later to be tempered in coconut oil with some mustard, curry leaves and coconut. Coconut oil gives you the true authentic taste.
Sadya is the traditional vegetarian feast of Kerala. Usually served as lunch, it consists of par boiled pink rice, side dishes, savouries, pickles and desserts spread out on a plantain leaf. Tradition insists that the tapering end of the leaf points to the left of the seated guest. Rice is served on the lower half of the leaf.
The best part is you don’t eat with a knife and fork or chopsticks – you eat with fingers.
The feast begins with the serving of Parippu, a liquid curry made of small gram and ghee. The second course is Sambar, the famous South Indian vegetable stew in which any available combination of vegetables is boiled in a gravy of crushed lentils, onions, chillies, coriander and turmeric and with a pinch of asafoetida.
Avial, an unavoidable side dish is a blend of vegetables, coconut paste and green chillies. It is seasoned with a spoonful of fresh coconut oil and some raw curry leaves stirred in immediately after the dish is taken off the stove.
Some of the other important side dishes include Thoran, and Olan. Thoran can be minced string beans, cabbage mixed with grated coconut and sautèed with a dash of red chillies and turmeric powder. Olan is a bland dish of pumpkin and red grams cooked in thin gravy of coconut milk.
The savouries include Upperi, Pappadam, Ginger pickle, Pachadi and Kichadi. Upperi is deep fried banana chips. Pappadams are fried creamy yellow, sun-dried wafer of black gram flour. The Ginger pickle is a rich brown, hot and sweet ginger chutney while the Kichadi consists of sliced and sautèed cucumber or ladies finger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil. Pickles are usually mango and lime.
Desserts are served mid-way through the meal. The Payasam is a thick fluid dish of sweet brown molasses, coconut milk and spices, garnished with cashew nuts and raisins. There could be a succession of Payasams, such as the Palada Pradhaman and Parippu Pradhaman.
Pazham, a ripe golden yellow plantain, is usually had along with the payasams. After the payasams, rice is served once more with the spicy Rasam. Rasam is a mixture of chilly and peppercorn powders boiled in diluted tamarind juice. Kaalan, seasoned buttermilk with turmeric powder and green chillies, and plain sour buttermilk that comes salted and with chopped green chillies and ginger, are also served before the feast is finally wound up. In future blogs I will post on all items in detail.
Pumpkin erissery or mathanga erissery
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
Cow peas – half a cup, soaked in water over night
Pumpkin – 2 cups, peeled and chopped into small pieces
Turmeric powder – half teaspoon
Grated coconut – 3/4 of a cup
Cumin seed – half tsp
Green chilies – 3 nos
For seasoning
Mustard seeds – quarter tsp
Dried red chilies – 2 nos
Grated coconut – quarter a cup
Shallots – 2 nos
Curry leaves
Oil
Method
- Soak the cow peas overnight
- Cook the cow peas with less water until done. It should be half cooked only. Do not make it mushy.
- Now add the chopped pumpkin pieces to the half cooked red beans along with turmeric powder and salt. Let it cook with the pumpkin.
- Mash the pumpkin well with a spatula leaving few of the chunky pieces.
- Grind together coconut, green chilies, cumin seeds to a fine paste.
- Add this coconut mixture to the curry and cook for 5 minutes on a medium flame.
- Now heat a pan with some oil and splutter mustard seeds, saute sliced shallots, dried red chillies and curry leaves.
- Reduce heat and add grated coconut.
- Roast the coconut until golden brown (do not burn the coconut.) and add to the curry
- Add this seasoning to the erissery. Mix well. Erissery is ready to serve!!
NB : Pumpkin erissery tastes best with steamed rice or par poiled pink rice. You can also serve it along with sambar and rice.
So creative and beautiful!
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Thanks a lot.
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Awesome art and recipe!!! Too good!!!
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Thanks a lot 😊
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Now this is talent right here! I never thought of doing something like this- very original. I will definitely have to try making one of these this season to impress all of my friends and family haha
Check out my latest baking post at https://courtneylivin.wordpress.com/2016/11/07/baking-for-days/
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Thank you Courtney for those sweet words. Defenetly I will check your blog.
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Neat – looks fun.
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Thank you athling:)
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What a beautiful video – so much connection, so much caring. And I love pumpkin (and turmeric & coconut!).
Wonderful post. Thank you very much.
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Thank you Debbie for that wonderful comment. Glad you like that post:)
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Yes I very much did 🙂
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I am in the US – what is the alternative for Cow Peas?
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Hi Marsha, thanks for stopping by. Hope you enjoyed reading by blog. Cow peas also known as crowder pea or blackeyed pea. Usually get in any Indian grocery store. Enjoy cooking!!
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Lovely! Recipe and art..both perfect. I am not very good at cooking but I am fond of good food.
I will see who can make it for me 😉
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You made me laugh. You need find a chef husband then!! Thanks for the compliment Upasana:)
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I was wondering when that was a vessel or the pumpkin proper.. mindblowing, even the shavings you have decorated with. ps. i love errissery.
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Thank you for your compliments!! pins and ashes. Where have you been hiding:))
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I thought you were, 🙂 or both of us have been..
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I thought may be exams.
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some thing like that! submissions
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:)😊
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Wonderful ! ❤ ❤
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Thank you Nicole Star:)
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Really very nice post.
sherawithcompliments
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Thank you Shera:)
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So good! Ciao,65Luna
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Thank you Luna:)
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Beautiful work.
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Thank you weal food😊
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Great recipe and video!
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Glad you like it. You are so kind:)
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wonderful presentation!
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Thank you David😊
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Another inspiring post Sumith – I absolutely love the description of Kerala – it sounds like a beautiful place on Earth which has clearly inspired your beautiful food art! x
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Thank you Wendy. It’s a beautiful place, the land of coconut trees, backwaters, wildlife, the rich cultural heritage and tradition. It has been one of the must visit ends in India. It’s described as “God’s own Country”
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Wow – how did you come from there to Manchester!!! Do you manage to go back?
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Hi Wendy, on our next holiday break. Join us to Kerala😊
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Haha – sounds perfect!
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have you ever tried making errisery with rajma instead of cowpeas?? it tastes equally good.. 🙂
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Thank you. Will try that😊
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awesome…. :)superb! actually short of words… 🙂 don’t mind if i visit you again n again…:)
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Thank you Naam me kya rakha hai😊. You are always welcome. On every visit, you can refresh your taste buds:))
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absolutely! 🙂
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Your presentationis beautiful a feast for the eyes and then a feast for the taste buds..Heaven 🙂
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Hi Blondieaka to enjoy any feast we need to trigger all our sense organs first😊 there we will enjoy our meal more. Thanks for your valuable comment:)
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Thats an amazing carving there…..was just thinking if not into cooking may be you would have gone into sculpting 🙂 🙂 what an artistic presentation there ….yours I guess is a feast for eyes too!!
loved that sadya too…. We used to add red chili powder instead of green chillies ib erisseri 🙂 🙂 Will try this way too!
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Mridhula, Wow that means a lot to me on a comment from a person like you. I will try it with that red chilli powder. To retain that yellow colour I have added the green chillies in to that. Thanks a lot!!
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Awesome presentation.
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Thank you alphonsa:))
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Awesome presentation. Your blog always puts a smile to my face. 🙂 Its so creative!
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Make every bit of effort to entertain others and yourself!! Let’s learn some thing new every day. It’s an amazing bunch of bloggers around. Thank you ellie for the motivation.
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You’re such an artist Sumith. Looks amazing
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Thank you Myra for the encouragement:)
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This is super cool 🙂 I love pumpkin erissery and make it regularly at home. You took it a step ahead by serving it in this beautifully carved pumpkin – such a treat to the eyes 🙂
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Thanks for the compliment CHcooks:))
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It almost looks too good to eat. A real work of art.
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Thanks a lot mommermom:))
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Such a creative recipe…definitely gonna try this one!
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Thank you foodbymama. Let me know once you tried it:))
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Magnificent presentation. Thanks so much.
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Thank you John and Peggy. Much appreciate your comment:))
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This looks beautiful!! 🙂
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Thank you Linda:)
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How beautiful is that
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Beautiful things for beautiful people Ritu😃
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Sumith – I just looked at the video again! In all my 14 years here now I still have not mastered the art of eating “Kerala style” (fingers!) – my husband has ‘forgiven” me 🙂 🙂 🙂 so back to spoon/fork for me – make less mess, especially in a restaurant. Will wait for your own videos – hopefully soon. Namaskaram!
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Namaskaram Caring, eating should be sensual and mindful, employing all the senses, sight, smell, sound, taste and touch. Using our hands gives you a tactile connection with your food.” 😊
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The pumpkin carving tutorial is awesome! This way it looks simple and achievable 🙂
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Thank you writtenlive!! You are so kind.
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This is so creative and it sounds delicious! amazing 🙂
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Thanks for stopping by Petra. And glad you like it:))
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Now, that’s truly creative!!! I bet it tastes wonderful!
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Hi goats and greens thank you. Try it, you will love it!!
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I loved the post: decoration, writing and the recipe😀 I had Sadya recently at an Indian restaurant it is so amazing and delicious.
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Sadya – Is where you get treated like an Emperor with food!! Thanks for the compliment Ritz😊
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Yeah 😀 I just loved the experience of having it. It is a treat not to missed especially by vegetarian.
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A vegetarians would really enjoy that “Rhythm” in that feast😊
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WOW Sumith this dish is a work of art!
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Thanks a lot Deborah😊
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my pleasure!
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Looking forward for your amazing photographs😊
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What you do is amazing– so much beauty in he presentation with actual wonderful food tucked inside. Reading your blog is like going to a Food Museum! All so lovely…
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Hi Rhonda thanks a lot for that wonderful words!! You made my day:))
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This is pretty awesome, making something out of that pumpkin, amazing!
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Thank you Lan:))
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So creative!
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Thank you Sahar:))
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You’re welcome. 🙂
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You are so skilled, OMG, thats incredible. Such a beautiful presentation. I don’t know how you have the control to do such intricate cuts in that pumpkin. Beautiful Sumith!!
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Hi Suzanne, try it!! Its easy to start with papayas and pumpkins. Once you try, you can do it. And thanks for the compliment.
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Eventhough erissery is hidden, your carving is really awesome!!
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Hi Anu, both are revealed now😄
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This is beautiful – like its homeland! I have the choice of spending time in either Kerala or Myanmar in the Autumn …. I know which you would tell me to choose!
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Hi Osyth, with Idyllic beaches and lucious backwaters your choice won’t go wrong😊 and the house boats are amazing!! And finish these all off with a Sadhya:))
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Such a beautiful presentation with a nice recipe….
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Thank you Swapna:))
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You have outdone yourself with the pumpkin decoration, Sumith! Simply beautiful!
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Thanks a lot for your valuable comment Sandhya 😊
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Gosh, how beautiful and I’m sure also tasty.
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It’s tasty and easy to make. Give it a try Ahe:))
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Wow, that carving is quite a piece of Art. As well as your cooking.
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Glad you like it cornelia:))
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Such a great recipe and no doubt such a beautiful presentation. After looking at this beauty i want to compliment you with favorite lines of Sanjeev Kapoor in Masterchef….Lo kar lo baat isse kehte hain dish ;). Great going .
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Dhanyavad😊Rateka. You very inspirational, so pleased with amazing bloggers around:))
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It’s my pleasure 😊 and definitely I do understand how these compliments push you to do much more better and different with your next dish, hence we keep improving and succeeding 👍🏻👍🏻
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You are a real sport Rateka:))
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Thank you so much 😎
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So simple yet so amazing! I have to make it.
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Hi Dolly. Try it, easy and a delicious one:))
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Great carving, tasty food, great post.
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Thank you sophie:))
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Really nice recipe Sumit ,and no need to mention about the decoration , you are always the best.
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So pleased with your words Payel.Thanks a lot😊
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I love that soup pot! How lovely!
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Thank you Vanessa😊
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Looks great! You’ve got some serious talent. Do you run a restaurant?
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Hi Anaida, if I have one you would be the first one to get a treat:))
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Amazing is the word that comes to my mind.:)
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You so sweet in words. Thank you Ruchi:))
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Such a stunning dish! You’re a gifted artist! 🙂
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With all your blessings. You bloggers are just too kind:))
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Wow Sumith… This is stunning! Not just the carving but your style of serving too! Kudos to your creativity!
Also I need to try this dish asap:)
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Hi Divya thank you. Easy, lovely and soothing I would say for this dish. Try it you will love it!!🎃
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Definitely Sumith… I love cow peas & usually make a Karnatakan curry with spinach.
Pumpkin & cow peas sounds very interesting… Will keep you updated!
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I love karnatakan dishes. Yes cow peas and pumpkin gives a great combination. If you don’t have pumpkins try butternut squash, tastes heavenly!! You will sip it up like a baby😊
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lovely presentation! looks beautiful
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Gloria beautiful things for beautiful people:))
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Cooking is an art and every one agrees but here is an artist showing off his cooking skill Sadya is a king size feast meant for emperor but can be enjoyed by the common You use the plate (banana leaf )only one even then it is eco friendly The presentation of the dish is a treat to eyes as well. I am sure you will be able to scale great heights if you get a good platform to showcase your talent .
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Hi Jain chetta this is my treat, an echo friendly treat for all the kings and Queens who read my blog. And thanks for your blessings!! Still a thousand miles to go:))
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Wow !what a beautiful presentation and tasty recipe .. Great work Sumith
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Thanks for the compliment SSI🎃
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Wow… this is really amazing….on first look I thought that was a ceramic pot… only seeing step wise pics I know it’s’mathanga’…
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Thank you Lathiya. Glad you like that mathanga🎃
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I love the carvings done on the pumpkin. Lovely recipe Sumith! Also thanks for laying insight on Sadya which I love, love, love. Especially avial and thoran!! 🙂
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You too generous in words Mona:)) thank you🎃 It seems you had couple of sadyas before:))
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Absolutely stunning!
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Thank you Agatha:))
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lol, lol, Sumith, Mathango erissery – YES, but trying to have a go at carving NO! I leave this to you – you are the artist – I just stick to cooking and photography and looking at your very own beautiful work. Thanks, as always.
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Hi Carina, thanks for the compliment!! Carving is the easiest part. Once you try, you can do it. Will be coming up with videos shortly, then it’s easy to follow:))
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This is amazing. You are so talented my friend, wonderful culinary skills. The detailed writing takes us on a virtual tour of a delectable cuisine.
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Thank you Amitav. Any time if you go to Kerala, don’t miss our Sadhya on a banana leaf:))
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You are welcome. Well, so you know I’m a vegetarian. Having food on a banana leaf, is bliss. 🙂
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Sounds like a delicious pumpkin dish and the serving vessel is an artistic jewel.
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Thank you. Boleyn, it’s very delicious and an easy meal to cook.
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Thanks for your invite, I will inform you about my plans 🙂 Let’s see!
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Amazing and with what detail you ride about it 🙂 Where I need to come to have a taste
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Subhash come home, you are welcome😊
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