Mathanga Erissery | Pumpkin Erissery Recipe

Pumpkin Erissery Recipe / Mathanga Erissery with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. Mathanga Erissery is a special dish prepared on the day of Onam, it tastes mildly sweet with an amazing flavor of coconut oil. Mathanga means Pumpkin in English, Parangikai in Tamil and it is also called as Elisseri in some parts of Kerala. I used yellow pumpkin with cowpeas, but it can be replaced with yam, raw banana, raw papaya with toor dal, green gram, and red beans also. It is also a vegan and gluten-free dish. I paired this erissery with other items and prepared like a mini Sadhya Lunch with Rice, Kerala Sambar, Aviyal, Beans Mezhukupuratti, Tomato Rasam, Wheat Payasam, Nendran Chips and enjoyed a lot. If interested check my Onam Recipes and 100+ Lockdown Recipes.

Check my other Onam Sadhya Recipes like
1. Mor Curry
2. Ulli Theeyal
3. Parippu Curry
4. Kootu Curry
5. Cabbage Thoran
6. Kadala Curry

Mathanga Curry

Mathanga Erissery | Pumpkin Erissery Recipe

Priya Santhamohan

Pumpkin Erissery Recipe / Mathanga Erissery is a special dish prepared on the day of Onam, it tastes mildly sweet with an amazing flavor of coconut oil. I paired this erissery with other items and prepared like a mini Sadhya Lunch with Rice, Kerala Sambar, Aviyal, Beans Mezhukupuratti, Tomato Rasam, Wheat Payasam, Nendran Chips and enjoyed a lot.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Onam/Sadhya Recipes, Side Dish

Cuisine Kerala, Indian

Servings 4 People

Calories 258 kcal

Equipment

• Stovetop
• Kadai / Pan
• Mixer / Blender

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ¼ Kg Pumpkin / Mathanga
• ½ Cup Cow Peas
• ¼ tsp Turmeric Powder
• 1 tsp Chilli Powder
• Salt As Required

To Grind

• ½ Cup Grated Coconut
• 2 Green Chilli
• ½ tsp Jeera

To Temper

• 2 tbsp Coconut oil
• 1 tsp Mustard Seeds
• 2 Red Chilli
• 1 Sprig Curry Leaves
• 3 tbsp Grated Coconut

Instructions

 

• Peel the skin of the pumpkin and chop it into medium-sized cubes. Cook the cowpeas with a little salt and drain the water.
• Then, measure and keep the ingredients 'To Grind' and 'To Temper'.
• To a mixer, add the grated coconut, green chilli, and jeera.
• Pour 1/2 cup of water and grind it to a smooth paste.
• In a pan, add the pumpkin and pour the water (immersing level). Then, add the turmeric powder, chili powder, and required salt. Cook for 3 to 4 minutes in low flame, till the pumpkin, turns soft.
• The pumpkin would have cooked now and it looks a bit mushy. Then, add the cooked cowpeas.
• Now, pour the ground coconut paste. Give a boil for 2 minutes, so it thickens.
• Heat 2 to 3 tsp of coconut oil in a pan and add the grated coconut. Fry till golden color.
• Keep the fried coconut aside.
• To the same pan, pour 1 tbsp of coconut oil. Then, temper with the ingredients listed in the table 'To Temper'.
• Switch off the flame, then add the tempered ingredients and fried coconut.
• Mix everything well.

  Try this  Pumpkin Erissery Recipe for this coming Onam festival.

Video

Notes

Tips for Pumpkin Erissery Recipe

1. Yellow pumpkin can be replaced with raw banana, yam, raw papaya, and raw jackfruit.

2. Also, cowpeas can be replaced with toor dal, green gram, black-eyed cowpeas.

3. Cook the pumpkin and cowpeas separately as both take different time to cook.

4. Adjust, chilli powder, and green chilli as per spiciness required for this Mathanga Erissery.

5. Traditionally coconut oil is used for making this  Pumpkin Erissery Recipe, which lends an extraordinary aroma to the dish.

6. Furthermore, tempering, at last, helps to retain the flavor for a long time.

7. Never miss adding roasted coconut finally, which is the main highlight of this curry.

Keyword Mathanga Erissery Recipe, Pumpkin Erissery Recipe

Mathanga Erissery Recipe

Method for Mathanga Erissery Recipe

1. Peel the skin of the pumpkin and chop it into medium-sized cubes. Cook the cowpeas with a little salt and drain the water.

2. Then, measure and keep the ingredients ‘To Grind‘ and ‘To Temper‘.

3. To a mixer, add the grated coconut, green chilli, and jeera.

4. Pour 1/2 cup of water and grind it to a smooth paste.

5. In a pan, add the pumpkin and pour the water (immersing level). Then, add the turmeric powder, chili powder, and required salt. Cook for 3 to 4 minutes in low flame, till the pumpkin, turns soft.

6. The pumpkin would have cooked now and it looks a bit mushy. Then, add the cooked cowpeas.

7. Now, pour the ground coconut paste. Give a boil for 2 minutes, so it thickens.

8. Heat 2 to 3 tsp of coconut oil in a pan and add the grated coconut. Fry till golden color.

9. Keep the fried coconut aside.

10. To the same pan, pour 1 tbsp of coconut oil. Then, temper with the ingredients listed in the table ‘To Temper‘.

11. Switch off the flame, then add the tempered ingredients and fried coconut.

12. Mix everything well.

Try this Pumpkin Erissery Recipe for this coming Onam festival.

Pumpkin Erissery Recipe