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Main Course

Mathanga Erissery | Yellow Pumpkin Erissery

Mathanga Erissery | Yellow Pumpkin Erissery is a Kerala Sadya dish made with pumpkin, coconut, and spices. Nutritious, flavorful, and festive.

Ingredientsfor 4 servings

1/2 cup Red cow peas Van payar
3 cup Yellow pumpkin — cut into cubes, mathanga
1/4 cup Coconut — grated
1 tsp Cumin seeds (Jeerakam)
2 - Garlic cloves
Salt, to taste
1/2 tsp Turmeric powder
Chilly powder, to taste
For seasoning
1 tbsp Oil
1 tsp Mustard seeds
2 - Dry red chillies (Kollamulaku)
Curry leaves A, a few
1/4 cup Coconut — grated

Preparation

Step 1
For preparing Yellow Pumpkin Erissery, soak black-eyed beans in water for 2 hrs or in hot water for around an hour.
Step 2
Pressure cook them upto 2 whistles.
Step 3
After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder.
Step 4
Cook again upto a whistle or less.
Step 5
Grind together coconut, cumin seeds and garlic.
Step 6
Add it to the above cooked pumpkin.
Step 7
Simmer for a few mins.
Step 8
Mix with care so that the pumpkin pieces are not totally mashed.
Step 9
Set a pan over medium heat and pour in the oil or a kadai.
Step 10
Let the mustard seeds crackle followed by dry red chillies, curry leaves.
Step 11
Add grated coconut and fry, till it turns brown.
Step 12
Add the above seasoning into the curry and Stir everything together thoroughly.
Step 13
Simmer for a min.
Step 14
Goes well with rice.
Step 15
Erissery can also be made with Yam(Chena) and Black kadala in exactly the same way.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Mathanga Erissery | Yellow Pumpkin Erissery

Mathanga Erissery | Yellow Pumpkin Erissery is a Kerala Sadya dish made with pumpkin, coconut, and spices. Nutritious, flavorful, and festive.

Ingredientsfor 4 servings

1/2 cup Red cow peas Van payar
3 cup Yellow pumpkin — cut into cubes, mathanga
1/4 cup Coconut — grated
1 tsp Cumin seeds (Jeerakam)
2 - Garlic cloves
Salt, to taste
1/2 tsp Turmeric powder
Chilly powder, to taste
For seasoning
1 tbsp Oil
1 tsp Mustard seeds
2 - Dry red chillies (Kollamulaku)
Curry leaves A, a few
1/4 cup Coconut — grated

Preparation

Step 1
For preparing Yellow Pumpkin Erissery, soak black-eyed beans in water for 2 hrs or in hot water for around an hour.
Step 2
Pressure cook them upto 2 whistles.
Step 3
After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder.
Step 4
Cook again upto a whistle or less.
Step 5
Grind together coconut, cumin seeds and garlic.
Step 6
Add it to the above cooked pumpkin.
Step 7
Simmer for a few mins.
Step 8
Mix with care so that the pumpkin pieces are not totally mashed.
Step 9
Set a pan over medium heat and pour in the oil or a kadai.
Step 10
Let the mustard seeds crackle followed by dry red chillies, curry leaves.
Step 11
Add grated coconut and fry, till it turns brown.
Step 12
Add the above seasoning into the curry and Stir everything together thoroughly.
Step 13
Simmer for a min.
Step 14
Goes well with rice.
Step 15
Erissery can also be made with Yam(Chena) and Black kadala in exactly the same way.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.