Mathanga (Pumpkin) Erissery – Onam Recipe
Pumpkin Erissery is a gently seasoned curry featuring subtle sweet notes, crafted with pumpkin, cowpeas, and coconut. This dish is a traditional offering from Kerala and is commonly served during Onam Sadya.
Ingredients
- 3.5 cups Mathanga (Yellow Pumpkin) (cut into bite size cubes)
- 2 cups Water
- 1/3 cup Coconut
- A pinch Cumin
- 2 Green chilli (chopped)
- 1/2 tsp Turmeric
- Salt
- Coconut oil
To temper
- 1/2 tsp Mustard
- 4 Small onion (sliced)
- Curry leaves
Garnishing
- 2-3 tbsp Coconut
Instructions
- Cook mathanga with 2 cups water and salt. When it is cooked well, mash it well.
- Grind together coconut, jeera, green chilli, turmeric powder with 2.5 tbsp water. Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5-7 mins.
- Heat oil in a pan and fry the coconut till it turns golden brown. Keep it aside. In the same pan, add more oil and crackle mustard. Add sliced onions and curry leaves. Fry till the small onions turns golden brown. Pour this over the cooked mathanga. Garnish with fried coconut.
Notes
You can add more water to the mashed pumpkin and continue cooking, if you want. You can also make erissery with kaya (raw banana), chena (elephant yam) and papaya using the same recipe.
Nutrition
Calories: 302kcalCarbohydrates: 27gProtein: 8gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 465mgPotassium: 640mgFiber: 6gSugar: 6gVitamin A: 5938IUVitamin C: 89mgCalcium: 78mgIron: 4mg
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