Mathanga Erissery | Pumpkin Erissery | ELISSERI | Erissery-Mathanga (Pumpkin) Van Payar | Sadya Special | Onam Recipes | Step wise Video
Pumpkin erissery Or mathanga erissery Is made with combination of vegetables and pulses using ground coconut paste and finally seasoned with roasted coconut.
It is one of the essential dishes that is served during onam sadya. This dish is also known as Elisseri in some parts of Kerala.
A very flavorful curry that can be enjoyed with rice and some pickle or pachadi.
Ingredients
Pumpkin approx 1.5 to 2 cup peeled and chopped
White cowpeas (red cowpeas or lobia ) 1/2 cup
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Salt as required
For The Coconut Paste
Grated coconut, fresh or frozen 1/4 cup
Cumin seeds 1/2 tsp
Green chili 1 or 2
For Tempering Mathanga Erissery
Curry leaves handful
Mustard seeds 1/2 tsp
Dry red chilies - 1 or 2
Grated coconut, fresh or frozen 2 Tbsp
Shallots 2 or 3 chopped
Coconut oil or any vegetable oil 1 Tbsp
METHOD
Rinse the cowpeas well in water
Pressure cook them with 2 or 2.5 cups water till they are cooked completely
Drain and keep aside.
Rinse the pumpkin & peel and chop into cubes.
Take the pumpkin cubes and 1 cup water in a pan.
Add turmeric powder, red chili powder and salt.
Cover the pan and cook the pumpkin for 12-15 minutes or more on a low flame till they are cooked.
Check the pumpkin a few times when they are cooking, to see if the water has not dried up.
If the water dries up, then add some more water and continue to cook.
When the pumpkin is cooking, take the grated coconut, green chili and cumin in a grinder jar.
Add 1/2 cup water and grind to a smooth paste.
Once the pumpkin are cooked well add the cooked cowpeas
Now Add coconut paste to the pumpkins. .
Stir well and simmer for 10-12 minutes or more till the flavors are well blended.
Making Tempering For Mathanga Erissery :
In a small pan, heat coconut oil. crackle the mustard seeds first.
Then add the curry leaves and the red chilies.
Add the coconut & shallots and saute till the coconut becomes golden.
So keep on stirring and saute on a low flame, so that the coconut does not get burnt and there is even browning.
Add this whole tempering mixture into the mathanga erissery.
