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Mathanga Erissery – Kerala Pumpkin Erissery Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 40 mins
  • Yield: 4 servings 1x


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



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


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!
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Curry
  • Cuisine: Kerala