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Main Course

Mathanga Erisserry

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

1/4 kg Pumpkin Mathanga
100 g Vanpayar
1/2 Of Grated coconut
8 nos Green chillies
1 tsp Cumin seeds (Jeerakam)
6 nos Small onions (Kunjulli)
1 tsp Turmeric powder
Salt, to taste
1 tsp Coconut oil
1 tsp Mustard seeds
3 nos Red chillies (Kollamulaku)
Curry leaves A, a few
1/2 cup Coconut — grated

Preparation

Step 1
Wash the van payar and cook it in the pressure cooker.
Step 2
Cut the pumpkin into small pieces and add to the cooked van payar and cook further.
Step 3
Grind together grated coconut, green chillies, small onions, cumin seeds, turmeric powder and salt.
Step 4
Add it to cooked pumpkin and payar.
Step 5
Cook again for about 15 minutes.
Step 6
Pour oil into a pan and heat it.
Step 7
Add mustard seeds and when they allow to crackle, add red chillies, grated coconut and curry leaves.
Step 8
Stir, until the coconut turns brown.
Step 9
Pour this seasoning into the curry. Stir everything together thoroughly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Mathanga Erisserry

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

1/4 kg Pumpkin Mathanga
100 g Vanpayar
1/2 Of Grated coconut
8 nos Green chillies
1 tsp Cumin seeds (Jeerakam)
6 nos Small onions (Kunjulli)
1 tsp Turmeric powder
Salt, to taste
1 tsp Coconut oil
1 tsp Mustard seeds
3 nos Red chillies (Kollamulaku)
Curry leaves A, a few
1/2 cup Coconut — grated

Preparation

Step 1
Wash the van payar and cook it in the pressure cooker.
Step 2
Cut the pumpkin into small pieces and add to the cooked van payar and cook further.
Step 3
Grind together grated coconut, green chillies, small onions, cumin seeds, turmeric powder and salt.
Step 4
Add it to cooked pumpkin and payar.
Step 5
Cook again for about 15 minutes.
Step 6
Pour oil into a pan and heat it.
Step 7
Add mustard seeds and when they allow to crackle, add red chillies, grated coconut and curry leaves.
Step 8
Stir, until the coconut turns brown.
Step 9
Pour this seasoning into the curry. Stir everything together thoroughly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.