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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 … 😀

Ingredients

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

Method


Step 01


Pressure cook the vanpayar till soft.

Step 02


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

Step 03


Mix well and cook in low flame for 5-7 min.

Step 04


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

Step 05


Add vanpayar to the cooked pumpkin and mix well.Slightly mash it with a ladle.

Step 06


Cook for 1 minute.Curry should be in the form of a thick gravy.

Step 07


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

Step 08


Add jaggery powder(optional) and mix well.Remove from flame.

Step 09


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

Step 10


Add this seasoning to curry and mix well.

Step 11


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

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