Mathanga Erissery | Pumpkin Erissery
Mathanga Erissery as it is popularly called in Kerala is a mild curry made with yellow pumpkin, cow peas in a coconut based curry and tempered with spices. Pumpkin or Mathanga Erissery is one of the traditional dishes served in Onam Sadya. Learn to make Mathanga Erissery with step by step pictures and video.
Servings3
Ingredients
- 2 cups yellow pumpkin
- ¼ cup black eyed peas
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ cup coconut
- water as required
- salt to taste
To grind to a paste:
- ¼ cup coconut fresh & grated
- ½ teaspoon jeera
- 2 small green chili
To temper:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 2 nos red chillies broken
- a small sprig curry leaves
Instructions
- Remove the skin and the seeds of pumpkin.
- Chop them into bite sized pieces. Measure 2 cups and set aside.
- Rinse and soak ¼ cup cow peas for 2 hours. Drain water.
- Add it to cooker along with ½ cup water till immersing level.
- Pressure cook it 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.
- To a mixer add ¼ cup coconut, 2 long green chilies and ½ teaspoon cumin seeds
- Grind it along with little water to a slightly coarse paste, Set aside.
- Cook pumpkin along with salt, ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and 1 cup water.
- Give a quick mix and let it start to boil.
- Once it starts to boil, cook covered until its soft.
- It should be soft and easily mashable.
- 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 cow peas.
- Mix well and cook for 5 minutes until the raw smell of coconut subsides.
- Prepare the tempering - Heat 2 teaspoon coconut oil add 1 teaspoon mustard seeds let it splutter, add few curry leaves and 2 red chilies broken give a quick saute.
- Now add ¼ cup grated coconut.
- Fry until coconut turns reddish brown.
- Add this to cooked pumpkin mixture. I always reserve little for garnish.
- Mix well and switch off. If the curry is too thick adjust with water and boil for few more minutes.Then switch off.
- Serve hot with rice and papadam.
Video
Notes
- The consistency should be semi thick not runny or watery.
- Mash pumpkin according to your liking. If you want it fully mashed mash well else if you want it to be chunky while eating then mash slightly.
- Roasted coconut gives a great taste and flavor to 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.
- For cow peas I usually don't soak overnight, soaking for 2 hours 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 cow peas if you like. So instead of ¼ cup you can add ½ cup .
- Instead of cow peas, you can use karamani / black eyed peas too.
- You can use big onion replacing small onion. But I recommend small onion as it gives great taste.
Nutrition Facts
Mathanga Erissery | Pumpkin 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.
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