Mathanga Erissery ( Kerala Pumpkin Curry ) is one of the popular dish prepared as part of Onam Sadya. It’s a delicious curry made out of pumpkin. It’s a sweet and spicy curry with the sweetness from the pumpkin and spice from the chili. The flavor of coconut along with spices cooked with pumpkin is a delight to our taste buds. We can also do this same recipe with Raw Banana.
SEE Also : Onam Sadhya Recipes
Recipe Card for Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes:
Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes
Mathanga Erissery, a traditional curry made with yellow pumpkin, coconut and spices. Mathanga is yellow pumpkin in Malayalam. Cooked pumpkin is concocted with coconut spice paste and tempered with mustard and coconut in coconut oil. The generous amount of coconut added to this curry makes it more interesting and tasty. Mathanga Erissery is one of dish served in Onam Sadya menu!
Servings 4 people
Calories 107kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 2 Cups Yellow Pumpkin 1 Cup - 250ml. I have taken around 250gms.
- 1 Pinch Turmeric Powder
- 1 tsp Salt
For Grinding
- ½ Cup Grated Coconut
- 2 Green Chili
- 1 tsp Cumin Seeds
For Tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 Red Chili
- Few Curry Leaves
- 1 tbsp Grated Coconut
Instructions
- 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 1/2 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!
Nutrition
Serving: 0.5Cup | Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g
INSTRUCTIONS WITH STEP BY STEP PICTURES
- 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 1/2 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!
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