Mathanga Erissery

Mathanga Erissery

Mathanga (Pumpkin) Erissery

Mathanga (pumpkin) Erissery is one of the traditional recipe of Kerala. This recipe is not a daily dish and is mostly made during the festival season like Onam and Vishu. This recipe was sent to me by one of my friend’s friend Shandy Poly. I made the dish as per her recipe and it turned out very well. As I was running out of red cow peas, I used the black eyed beans.  This is an absolutely must try recipe.

Ingredients:

Red Beans – 1 Cup
Pumpkin (chopped into medium pieces) – 5 or 6 cups
Turmeric – 1/4 tsp
Salt – to taste
Water – as required

For Grinding:

1 small cup grated coconut
1/2 tsp Turmeric Powder
2 Garlic Cloves
1/4 tsp Jeera (Cumin seeds)
5 to 6 Green Chillies (you can reduce the number depending on how spicy you want it)
1/4 tsp Pepper Powder

For Seasoning:

1tbsp Oil
1/2 tsp Mustard Seeds
4 Dry Red Chillies
1 sprig of Curry Leaves
1/4 cup grated coconut – 1/4 cup
4 Finely chopped Shallots (Kunjulli / pearl onions)


Method:

  • Soak the red beans in water overnight or for atleast 4 hours.
  • Grind the grated coconut and other ingredients to a smooth paste and keep aside.
  • Pressure cook the red beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes on medium heat. It should be half cooked and not mushy.
  • Add the cubed pumpkin pieces and continue to pressure cook on medium flame for 2 more whistles.
  • Open the lid and transfer the contents into a big pan. Mash the pumpkin pieces with a spatula. You can leave a few chunky pieces if you like.
  • Add the ground coconut paste and cook for 5-7 minutes on medium heat.
  • Heat 1 tbsp of oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves.
  • Reduce heat, add 1/4 cup of grated coconut and roast for a few minutes till brown. Be careful not to burn it.
  • Pour the seasoning over the curry and gently mix everything.

Serve it with steaming hot rice.

 

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