Pumpkin Erissery Kerala Style | Mathanga Van Payar Erissery - Onam Sadhya Special


Pumpkin Erissery Kerala Style | Mathanga Van Payar Erissery - Onam Sadhya Special

Mathanga Erissery is a traditional Kerala sadhya recipe. Mathanga means yellow pumpkin in English. Unlike all other Kerala recipes, this Mathanga curry also uses coconut.

We can make this as dry curry or as gravy. Just increase or decrease the water quantity accordingly. Mathanga Erissery is a simple yet super delicious dish. Again, like all other coconut curries, I would like you to make sure that you are using fresh coconut, which fully determines the tastes of this curry.

Pumpkin Erissery Kerala Style | Mathanga Van Payar Erissery - Onam Sadhya Special

This is another no onion-garlic recipe, which makes it less time consuming and easy to prepare. And the aroma of this curry is so appealing that you are going to enjoy this. So, don't forget to try it and do let me know the feedback. 

Other Kerala Recipes to try:




How to make Pumpkin Erissery Kerala Style or Mathanga Van Payar Erissery recipe with step by step photos:


1. Wash and soak red beans (Van payar) overnight or minimum 4-5 hrs. Drain the water. 

2. Peel and deseed the pumpkin and dice it in medium cubes. 

3. Add beans to pressure cooker with water enough to cover the beans. Cook it on high flame till first whistle, then lower the flame and cook for another 2-3 minutes. Turn off the flame. let the pressure subside. Open the cooker and add diced pumpkin.


4. Add salt, turmeric, red chilly powder and pepper powder. Close the lid and cook it for 2 minutes. Let the pressure subside.


5. Open the lid. Mash half of the pumpkin with the back of the ladle. Let few pumpkin chunks remain. Turn on the stove on medium flame. Grind grated coconut and cumin seeds to a fine paste by adding little water.


6. Add coconut paste to the cooker. Mix well and cook for 2-3 minutes. turn off the flame.
For tempering, add coconut oil, mustard seeds, dry red chillies and grated coconut. fry till golden brown.


7. Add this to the curry and mix well. Add more salt if needed, mix and cover the lid. Let it sit undisturbed until served.



  Pumpkin Erissery Kerala Style | Mathanga Van Payar Erissery - Onam Sadhya Special

Servings:- 2-3 people

INGREDIENTS:-

250 gms Yellow Pumpkin / 2 cups diced pumpkin

1/3 cup dried red beans

1/4 tsp turmeric powder

1/2 tsp red chilly powder

1/2 tsp pepper powder

1/2 tsp salt

1 cup water (1/4 to 1/2 cup  for dry sabzi)


For Coconut Paste:

1/2 cup fresh grated coconut

1/2 tsp cumin seeds

little water to grind


For Tempering:

1 tbsp coconut oil

1/2 tsp Mustard seeds

few curry leaves

2 dry red chillies, broken

2 tbsp grated coconut


Method:-

1. Wash and soak red beans (Van payar) overnight or minimum 4-5 hrs. Drain the water. 


2. Peel and deseed the pumpkin and dice it in medium cubes. 


3. Add beans to pressure cooker with water enough to cover the beans. Cook it on high flame till first whistle, then lower the flame and cook for another 2-3 minutes. Turn off the flame. let the pressure subside. Open the cooker and add diced pumpkin.


4. Add salt, turmeric, red chilly powder and pepper powder. Close the lid and cook it for 2 minutes. Let the pressure subside.


5. Open the lid. Mash half of the pumpkin with the back of the ladle. Let few pumpkin chunks remain. Turn on the stove on medium flame. Grind grated coconut and cumin seeds to a fine paste by adding little water.


6. Add coconut paste to the cooker. Mix well and cook for 2-3 minutes. turn off the flame.

For tempering, add coconut oil, mustard seeds, dry red chillies and grated coconut. fry till golden brown.


7. Add this to the curry and mix well. Add more salt if needed, mix and cover the lid. Let it sit undisturbed until served.



Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!



RECIPE VIDEO:-






Pumpkin Erissery Kerala Style | Mathanga Van Payar Erissery - Onam Sadhya Special

2 comments:

  1. Very Tasty Recipe...!! Keep sharing and i like your posts. Thanks for sharing:)

    ReplyDelete
    Replies
    1. Thank you so much for such nice words! Do try recipes and let me know how it turned out for you.

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