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

September 03, 2019


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

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


                      www.flavouredgoodness.com
 Prep Time 10 minutes
 Cook Time10 minutes
 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
    INSTRUCTIONS
    1. Wash and soak red beans (Van payer) 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 and cook another for 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 seed 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. Mix well and cover the lid. Let it sit undisturbed until served.





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