Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

Mathanga Erissery – Kerala Pumpkin Erissery Recipe

January 12, 2018 by Suguna Vinodh 7 Comments

Jump to Recipe·Print Recipe

erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-9
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.

Happy Wednesday! Pumpkin diaries ☺️☺️ The eager wait of close to about 3 months gave us this beautiful pumpkin (our first harvest) at the farm. The crop is a little invasive for small spaces. 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. This time, the children got so excited when the pumpkin started becoming big and could not wait any longer for harvest🙈🙈. We finally harvested our first pumpkin last Sunday! After sharing the pumpkin with friends, I brought home a quarter of this mammoth. I made a simple pumpkin stir fry to go with chapati! It’s going to be a happy pumpkin overdose this week. Count your little blessings 😊 #littleblessings

A post shared by Suguna Purushothaman Vinodh (@kannammacooks) on Jan 9, 2018 at 7:38pm PST

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.
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-2

Mash the pumpkins with a back of a ladle. A coarse mash is enough. Set aside.
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-3

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.
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-4

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.
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-5

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.
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-7

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
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-8

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
erissery-mathanga-erissery-kerala-pumkin-erissery-recipe-1

Mathanga Erissery – Kerala Pumpkin Erissery Recipe


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

Recipe for pumkin erissery made with yellow pumpkin and spiced with coconut paste and fried coconut. Erissery recipe with step by step pictures.


Ingredients

Scale

For cooking Pumpkin

  • 250 grams yellow pumpkin
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder

For the coconut paste

  • 2 tablespoon fresh shredded coconut
  • 2 green chillies
  • 1/2 teaspoon cumin seeds

For the final tempering

  • 2 teaspoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 2 dried red chillies
  • 2 sprig curry leaves
  • 2 tablespoon fresh shredded coconut

Instructions

Cook the pumpkin / mathanga

  1. Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.

Make the coconut paste

  1. Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.

Final Tempering of Mathanga Erissery / Pumpkin Erissery

  1. Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
  2. 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.
  3. Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
  4. Serve hot!
  • Category: Curry
  • Cuisine: Kerala

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post mochai pidukku paruppu kuzhambu – shelled field beans curry
Next Post → Tiramisu Made with Filtered Coffee

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sowmya says

    August 12, 2020 at 11:33 pm

    Lovely recipe! What can this be served with akka

    Reply
    • Suguna Vinodh says

      August 13, 2020 at 12:49 pm

      Usually served as a side along with rice for lunch.

      Reply
  2. Andrew Sachs says

    December 26, 2019 at 2:18 am

    What is the blender/mixer you use in a lot of your recipes. Your reciped look quite superb. Thank you!

    Reply
    • Suguna Vinodh says

      December 26, 2019 at 7:37 pm

      I use a panasonic mixie.

      Reply
  3. Preeti says

    January 13, 2018 at 12:56 am

    Lovely

    Reply
  4. lalitha m says

    January 12, 2018 at 8:51 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 14, 2018 at 3:59 am

      Thank you so much. So happy to read this.

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (14)
  • All Day Breakfast (22)
  • Appetizers / Tea Time snacks (92)
  • Asian Flavors (38)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (51)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (71)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (27)
  • Equipment (1)
  • Fish / Seafood Recipes (43)
  • Gluten Free (7)
  • Healthy Meals (6)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (47)
  • Indian Recipes (528)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (94)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (39)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (23)
  • Non Veg Recipes (112)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (650)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (60)
  • South Indian Kulambu / Sambar (56)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design