Mathanga Erissery (Pumpkin Curry)2013-01-23
- Yield: 1
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 20m
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Mathanga Erissery (Pumpkin Curry)
A traditional kerala dish with Pumpkin and peas.
This is one of my favorite dish. Eliiseri/Erisseri we used to prepare at the time of Onam.The sweetness of pumpkin gives a different taste to this dish.More than that I added a small piece of jaggery also 🙂 .If you don’t like the sweetness,you can skip it.Ellseri,rice and dried fish…OMG…surely that’s a mouth watering combination … 😀
250g of Pumpkin/Mathanga
100g of vanpayar
1 cup of Grated coconut
1/2 spn. of Cumin seeds
1 spn. of Chilli powder
1/4 spn. of Turmeric powder
1 small piece of Jaggery
1/4 spn. of Mustard seeds
5 no of Dried Red chillies
10 no of Curry leaves
Salt as required
1 spn. of oil
Pressure cook the vanpayar till soft.
In another vessel cook the pumpkin with salt, turmeric, chilli powder and salt. Use little amount of water to cook the pumpkin
Mix well and cook in low flame for 5-7 min.
Grind coconut,shallots and cumin seeds into a coarse paste with little amount of water.
Add vanpayar to the cooked pumpkin and mix well.Slightly mash it with a ladle.
Cook for 1 minute.Curry should be in the form of a thick gravy.
Add coconut paste and mix well.Cook for 1 minute.Do not boil the mix.
Add jaggery powder(optional) and mix well.Remove from flame.
Heat oil in a pan.Splutter mustard seeds.After that add cumin seeds,red chilli powder and curry leaves.
Add this seasoning to curry and mix well.
Garnish with roasted grated coconut(Dry roast grated coconut in a pan without oil till golden brown color.)