• Wash and cube the pumpkin. Keep the chopped pumpkin aside.

Grinding Process

• Take the grated coconut, green chili and cumin seeds in a mixer jar.
• Grind everything to a smooth paste by adding water. The consistency will be like coconut chutney consistency. Keep this coconut spice paste aside.

Cooking Pumpkin

• Heat a pan. Add ½ cup of water. Now, add the cubed pumpkin pieces to the pan.
• Next, add a pinch of turmeric powder and cook the pumpkin till soft.
• Conventionally using a curd beater, the cooked pumpkin pieces are roughly mashed. You can also use backside of a ladle to mash the cooked pumpkin.

Finishing Erissery

• Once the pumpkin is cooked and roughly mashed, add the ground coconut paste to the pan.
• Then, add the necessary salt and give a good stir. Keep in flame for couple of minutes and then swtich off the flame.

Tempering Process

• Heat coconut oil in pan. When the oil is hot, add mustard seeds and cumin seeds. Allow the seeds to crackle.
• Then add red chili and curry leaves. Give a good mix.
• Add this tempering to Erissery.
• In the same pan, add a teaspoon of coconut oil. Add the grated coconut and fry the coconut till its golden brown.
• Add this fried coconut to Erissery.
• Relish this coconut rich Mathanga Erissery with Sambar or Mor Curry!