Mathanga Erissery recipe / Pumpkin curry2014-08-22
- Yield : 250 gm
- Servings : 3
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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.
- 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
Peel the skin and chop the pumpkin or mathanga into medium size pieces. Clean with water.
Cook pumpkin or mathanga with turmeric powder,1 1/2 cup of water,green chilly and salt. When it is cooked well, mash it.
Grind together grated coconut,cumin seeds,small onion with 1/2 cup of water.
Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5 minutes.
Heat a pan add 2 tsp of coconut oil and crackle mustard seeds and curry leaves and dry red chilly.
Pour this over the cooked mathanga.
Tasty mathanga or pumpkin erissery is ready served with rice.
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