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:
For Grinding:
For Seasoning:
For Garnishing:
Method:
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 20 mins |
| Servings | 2 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes |
Ingredients:
| Cubed Pumpkin Pieces | 2 Cups* |
| Turmeric Powder | 1/4 Teaspoon |
| Salt | To Taste |
* 1 Cup = 250ml
For Grinding:
| Grated Coconut | 1/2 Cup |
| Green Chilli | 2 |
| Cumin Seeds | 1 Teaspoon |
For Seasoning:
| Coconut Oil | 1 Tablespoon |
| Mustard Seeds | 1 Teaspoon |
| Split Urad dal | 1 Teaspoon |
| Red Chilli | 1, broken |
| Curry Leaves | Few |
For Garnishing:
| Coconut Oil | 1 Tablespoon |
| Grated Coconut | 1/4 Cup |
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| Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes |
- Wash and Cube the pumpkin pieces and keep it aside
- 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
- Meanwhile, take the grinding ingredients in a mixer jar and grind it to a smooth paste like a chutney consistency
- 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
- Allow the mixture to boil for a minute and then switch off the flame
- 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
- 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.
- The delicious Mathanga Erissery is now ready to serve!
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| Mathanga Erissery | Kerala Pumpkin Curry Recipe | Onam Sadya Dishes |