Mathanga Erissery |Kerala style Pumpkin Curry2016-03-10
- Yield : 1
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 15m
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.
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
Clean and wash pumpkin. Chop in to small pieces.
Take a vessel and cook pumpkin with salt, turmeric, chilli powder and salt. Use little amount of water to cook the pumpkin.
Grind coconut,shallots and cumin seeds into a coarse paste with little amount of water. Keep aside.
Mean time slightly mash the pumpkin with a ladle.
Add ground coconut paste and mix well. Cook for 1 minute. Do not boil the mix.
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.)