Mathanga Erissery | Pumpkin Erissery Recipe

Mathanga Erissery | Pumpkin Erissery Recipe

Pumpkin Erissery is a gentle, mildly sweet, and delicately tempered curry created from a blend of pumpkin, cowpeas, and coconut. This traditional Kerala dish is a staple served during Onam Sadya celebrations.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 3
Calories 302 kcal

Ingredients
  

For Cooking Pumpkin

  • 200 to 250 grams pumpkin (kaddu) – approximate 1.5 to 2 cups peeled and chopped pumpkin cubes
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder – optional
  • salt as required
  • 1 cup water or as needed

For Cooking Black Eyed Peas

  • ½ cup black eyed peas – (white cowpeas) or red cowpeas
  • 2 to 2.5 cups water or as needed

For The Coconut Paste

  • ¾ cup fresh grated coconut – fresh or frozen
  • ½ teaspoon cumin seeds
  • 1 green chili or 1 teaspoon, chopped
  • ½ cup water or as required

For Tempering

  • 1 or 1.5 tablespoon coconut oil or any vegetable oil
  • ½ teaspoon mustard seeds
  • 12 to 15 curry leaves
  • 1 to 2 dry red chilies – kept whole or broken and deseeded
  • 2 to 3 tablespoons fresh grated coconut – fresh or frozen

Instructions
 

Preparation

  • Rinse the cowpeas or black eyed beans very well in water a few times.
  • Pressure cook them with 2 or 2.5 cups water with a bit of salt on medium heat for 7 to 9 whistles or more until they are cooked completely and softened. Drain and keep aside.
    For a quick cooking of the black eyed peas, soak them in water for one to two hours.
  • Let the pressure drop on its own in the cooker and then only open the lid. Drain all the water using a strainer and keep the cooked black eyed peas aside.
  • Rinse the pumpkin, peel and chop into bite sized cubes.

Making Mathanga Erissery

  • Take the pumpkin cubes and 1 cup water in a saucepan or medium-sized pot.
  • Add turmeric powder, red chili powder and salt.
  • Cover the pan and cook the pumpkin for 12 to 15 minutes or more on a low heat till they are softened.
  • Check the pumpkin a few times when they are cooking, to see if the water has not dried up.
    If the water dries up, then add some more water and continue to cook.
  • Switch off the heat once the pumpkins are tender.
  • While the pumpkins are cooking, take the grated coconut, green chilli and cumin in a grinder jar.
  • Add ½ cup water and grind to a smooth and fine paste.
  • Add this coconut paste to the cooked pumpkins in the pan. Also add the cooked black eyed peas.
  • Add ½ cup water or more if the consistency looks very thick. The consistency is thick to slightly thick.
  • Stir well and place the pan on the stovetop and simmer for 10 to 12 minutes or more till the flavors are well blended.
  • If the curry becomes very thick, add some more water.
    The consistency of the curry is thick to slightly thick, so adjust the amount of water according to your preferences.
  • When done cover with a lid and keep aside.

Making Tempering

  • In a small pan, heat coconut oil. crackle the mustard seeds first.
  • Then add the curry leaves and the red chilies.
  • Fry till the curry leaves start to become crisp and the color of the red chilies change.
  • Add the grated coconut and sauté till the coconut becomes golden.
  • The fresh coconut gratings absorb all the oil.
  • So keep on stirring and sauté on a low heat, so that the coconut does not get burnt and there is even browning.
  • Pour this whole tempering mixture into the Mathanga Erissery.
  • Stir and serve Pumpkin Erissery hot or warm with some steamed rice or sambar.

Notes

    • This recipe can also be made with the green skinned pumpkins. 
    • Both red cowpeas and white cowpeas or black eyed peas work well in the recipe. Depending on the quality and size of the cowpeas, increase or reduce the cooking time. 
    • Cook the cowpeas until tender and softened. Do not overcook them as they end up become pasty and mushy.
    • If out of fresh coconut, use unsweetened desiccated coconut or dried shredded coconut instead. But keep in mind that the taste will be different with desiccated coconut. 
    • Instead of green chilli, you could also add about ¼ to ½ teaspoon of black peppercorns while making the coconut paste.
    • You can easily scale up the recipe to make for the Onam feast.

Nutrition

Calories: 302kcalCarbohydrates: 27gProtein: 8gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 465mgPotassium: 640mgFiber: 6gSugar: 6gVitamin A: 5938IUVitamin C: 89mgCalcium: 78mgIron: 4mg
Keyword Mathanga Erissery | Pumpkin Erissery Recipe
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Kerala Recipes

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