Go Back
–+ servings
PumpkinEriserry2
Print Recipe Pin Recipe

Mathanga Erissery

Mathanga Erissery is a tasty, mild side dish made by cooking pumpkin, cowpeas in a coconut based curry and tempered with spices. Mathanga Erissery is made as a side for rice & Onam Sadhya and is liked by all. Mathanga Erissery Recipe presented in this post with step by step pictures.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings3
AuthorSharmilee J

Ingredients

To grind to a paste:

  • 1/4 cup coconut fresh & grated
  • 1/2 teaspoon jeera
  • 2 nos green chilli small

To temper:

  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 2 nos red chillies broken
  • a small sprig curry leaves
  • 1/4 cup coconut

Instructions

  • Remove the skin and the seeds of pumpkin.
  • Chop them into bite sized pieces. Set aside.
  • Soak cowpeas for 2 hours.
  • Add water till immersing level.
  • Pressure cook black eyed peas with enough water for 2 whistles or until soft. Let pressure release by itself.
  • Open to check, if its easily mashable and soft its done.
  • In a mixer add all the ingredients listed under 'to grind'.
  • Grind it along with little water to a slightly coarse paste, set aside.
  • Cook pumpkin along with salt, turmeric powder, red chilli powder and water.
  • Once it starts to boil.
  • .Cook covered until its soft.
  • It should be in mashable form.
  • Mash it roughly with a ladle. If you like chunky pieces then just mash roughly else mash well like I did.
  • Add coconut paste.
  • Add cooked cowpeas.
  • Mix well and cook for 5 mins until the raw smell of coconut subsides.
  • Prepare the tadka - Heat oil add the ingredients listed under 'to temper' let it splutter.
  • Now add coconut.
  • Fry until coconut turns reddish brown.
  • Add this to cooked pumkin mixture.
  • Mix well and switch off. If the curry is too thick adjust with water and boil for few more mins. Then switch off.
  • Serve hot with rice and papadam.

Video

Notes

  • The consistency should be semi thick.
  • Mash pumpkin according to your liking. If you want it full mashed mash well else if you want to feel small small pumpkin pieces here and there while eating then mash slightly.
  • Roasted coconut gives a great taste and flavour to the erissery.
  • The curry is mildy sweet.
  • Coconut paste should not be very fine and should not be watery.
  • You can also make erissery with kaya (raw banana), chena (elephant yam) etc.
     Black Eyed Peas is Thattapyir (Cowpeas).I usually dont soak overnight, soaking for 2 hrs itself is ok. If you forget to soak also its ok you can roast it for a while then just pressure cook for 6-7 whistles.
  • You can even fry small onions along with tempering and add it to the curry, it gives a nice crunch.
  • You can add more cowpeas if you like it around 1/2 cup may be.
Nutrition Facts
Mathanga Erissery
Amount Per Serving (75 g)
Calories 100 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Sodium 10mg0%
Potassium 370mg11%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 6646IU133%
Vitamin C 9mg11%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!