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Mathanga Erissery recipe / Pumpkin curry

2014-08-22
  • Yield: 250 gm
  • Servings: 3
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Mathanga Erissery Pumpkin Erissery or  Mathanga  Erissery is Kerala’s one of the traditional dish. Erissery is one of the main dish (koottu curry) for Sadya . Mathanga means yellow pumpkin in Malayalam.

Traditionally, one of the main ingredient in mathanga erissery  is vanpayar (black beans). But for a twist, I am not using payar in this recipe.

Try this recipe for upcoming onam sadya.

Ingredients

  • Pumpkin/Mathanga - 3 cup
  • Green chilly – 5 nos (chopped)
  • Turmeric powder – 1/2 tsp
  • Small onion(shallots) – 4 nos (chopped)
  • Cumin seeds – 1/4 tsp
  • Grated coconut – 1/2 cup
  • Mustard seeds – 1/4 tsp
  • Curry leaves - 2 sting
  • Water – 2 cups
  • Coconut oil - 2 tsp
  • Salt to taste
  • Dry red chilly -2 nos

Method

Step 1

Peel the skin and chop the pumpkin or mathanga into medium size pieces. Clean with water.

Step 2

Cook pumpkin or mathanga with turmeric powder,1 1/2 cup of water,green chilly and salt. When it is cooked well, mash it.

Step 3

Grind together grated coconut,cumin seeds,small onion with 1/2 cup of water.

Step 4

Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5 minutes.

Step 5

Heat a pan add 2 tsp of coconut oil and crackle mustard seeds and curry leaves and dry red chilly.

Step 6

Pour this over the cooked mathanga.

Step 7

Tasty mathanga or pumpkin erissery is ready served with rice.

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