Mathanga Erissery ( Kerala Pumpkin Curry ) is one of the popular dishes as part of Onam Sadya. A delicious curry made out of pumpkin. The flavor of coconut along with spices cooked with pumpkin is a delight to our taste buds. Eriserry is usually served with rice. My MIL used to make Erissery with Chenai (Yam). We can also do this same recipe with Raw Banana. Try this easy and yummy Mathanga Eriserry for this Onam Sadya!



Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Servings2
Recipe CategoryMain
Recipe CuisineSouth Indian

Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes
Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes

Ingredients:
Cubed Pumpkin Pieces2 Cups*
Turmeric Powder1/4 Teaspoon
SaltTo Taste

* 1 Cup = 250ml

For Grinding:
Grated Coconut1/2 Cup
Green Chilli2
Cumin Seeds1 Teaspoon

For Seasoning:
Coconut Oil1 Tablespoon
Mustard Seeds1 Teaspoon
Split Urad dal1 Teaspoon
Red Chilli1, broken
Curry LeavesFew

For Garnishing:
Coconut Oil1 Tablespoon
Grated Coconut1/4 Cup


Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes
Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes
Method:
  1. Wash and Cube the pumpkin pieces and keep it aside
  2. First heat a pan and add the pumpkin pieces and add a pinch of turmeric powder, salt and 1.5 cups of water and allow the pumpkin pieces to cook till they are soft and tender
  3. Meanwhile, take the grinding ingredients in a mixer jar and grind it to a smooth paste like a chutney consistency
  4. When the pumpkin is cooked, using a ladle or back of a spatula, mash them slightly. No need to mash then to a puree. We need little bite size pieces of pumpkin. Then add the ground coconut-spice paste and stir well
  5. Allow the mixture to boil for a minute and then switch off the flame
  6. In a separate pan, pour the coconut oil and when the oil is hot, add the mustard seeds. When the mustard seeds starts to sputter, add broken red chili, split urad dal and few curry leaves and add this seasoning to the cooked Erissery
  7. Then in the same pan, add grated coconut and saute in the oil till the coconut turns into golden brown color. Garnish this roasted coconut on top of the erissery. 
  8. The delicious Mathanga Erissery is now ready to serve! 
  9. Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes
    Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes

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