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Mathanga Erissery |Kerala style Pumpkin Curry

2016-03-10
  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 15m
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Mathanga Erissery |Kerala style Pumpkin Curry


A traditional Kerala side dish with Pumpkin.


Mathanga Erissery / Elisseri is one of the main ingredient of Onam sadya. We can prepare erissery in two ways, with pumpkin and cow peas or without. I have already posted Erissery with red cow pea. This time I tried it without using pea. Erisseri,rice and dried fish…OMG! surely that’s a mouth watering combination … 😀 . You can also check for my Pumpkin recipes like Pumpkin cake,Pumpkin kheer and Pumpkin Soup. Hope you all will like this recipes.

Ingredients

250g of Pumpkin/Mathanga
1 cup of Grated coconut
1/2 spn. of Cumin seeds
1 spn. of Chilli powder
1/4 spn. of Turmeric powder
1/4 spn. of Mustard seeds
5 no of Dried Red chillies
10 no of Curry leaves
Salt as required
1 spn. of oil

Method


Step 01


Clean and wash pumpkin. Chop in to small pieces.

Step 02


Take a vessel and cook pumpkin with salt, turmeric, chilli powder and salt. Use little amount of water to cook the pumpkin.

Step 03


Grind coconut,shallots and cumin seeds into a coarse paste with little amount of water. Keep aside.

Step 04


Mean time slightly mash the pumpkin with a ladle.

Step 05


Add ground coconut paste and mix well. Cook for 1 minute. Do not boil the mix.

Step 06


Remove from flame.

Step 07


Heat oil in a pan. Splutter mustard seeds. After that add cumin seeds,red chilli powder and curry leaves.

Step 08


Add this seasoning to curry and mix well.

Step 09


Garnish with roasted grated coconut (Dry roast grated coconut in a pan without oil till golden brown color.)
pumpkin curry

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