Mathanga Erissery – Kerala Pumpkin Erissery Recipe
Recipe for pumkin erissery made with yellow pumpkin and spiced with coconut paste and fried coconut. Erissery recipe with step by step pictures.
We had our first pumpkin at the farm. You can read the story here below in our Instagram handle. Yellow pumpkin is called as Mathanga in Malayalam. We call it as parangikkai or arasaanikkai in Tamil. Vinodh has these nostalgic memories of pumpkin, Specially the yellow ones used extensively in South India. The harvested pumpkin at his parents place would be stashed in the attic and would be used the whole of summer when he was young. Pumpkins stay fresh for a long long time.
Mathanga Erissery / Mathan Erissery is a traditional recipe that is made for Onam Sadhya. Its made with yellow pumpkin that is spiced with a coconut paste and finished with fried coconut. We love coconut based dishes at home and this is one of Vinodh’s favorite.
Cooking the pumpkin for Mathanga Erissery / Pumpkin Erissery
De-seed the pumpkin and peel the outer skin. Dice the pumpkin into cubes. Pressure cook the pumpkins with turmeric and chilli powder and half a cup of water. Cook for two whistles (five minutes). Wait for the pressure to settle down. Strain the water remaining after cooking. Do not discard the water used for boiling. We will use it later. Set aside.
Mash the pumpkins with a back of a ladle. A coarse mash is enough. Set aside.
Coconut Paste for Mathanga Erissery / Pumpkin Erissery
Grind fresh shredded coconut, green chillies and cumin to a slightly coarse paste. Use the water that we strained after cooking pumpkins to grind.
Final Tempering of Mathanga Erissery / Pumpkin Erissery
Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving. Serve hot with well cooked hot Kerala palakkadan matta rice
- 250 grams yellow pumpkin
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 tablespoon fresh shredded coconut
- 2 green chillies
- ½ teaspoon cumin seeds
- 2 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- 2 dried red chillies
- 2 sprig curry leaves
- 2 tablespoon fresh shredded coconut
- Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.
- Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.
- Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
- While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
- Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
- Serve hot!
Lovely
Akka ur instagram pic looks stunning… master chef look… enna master chef look .. master chef ae dhan. Be it an indian or international or namma local traditional food kanna mooditu namma kannama ka va pathu dipi kapi panni samaicha hittu dhan… sodhapal ae agadhu… ur such a blessing to us for beginners like me ka… never went wrong… gained me a good name in samayal… love u lotts ka… god bless u ka.
Thank you so much. So happy to read this.