Mathanga Erissery | Pumpkin Erissery Recipe

There are such a lot of recipes that may be made with Pumpkin – a veggie from the squash household. Similar to this Pumpkin Erissery, which is a beautiful dish from the delicacies of Kerala. Often known as Mathanga Erissery, it’s a mildly tempered curry with slight candy tones from the pumpkin and coconut. Additionally it is gluten-free and vegan as all of the substances on this recipe are plant-based.

About Mathanga Erissery

The Malayalam phrase ‘mathanga’ means ‘yellow pumpkin’ in English. ‘Erissery’ is a Kerala type curry of vegetable or legume, coconut paste and tempering of primary South Indian substances.

Often known as ‘elisseri’ or ‘ellisherri,’ it is likely one of the principal dishes that’s served within the conventional vegetarian feast ‘sadya’ throughout Onam pageant.

On this publish, I’m sharing some of the frequent variations of this dish, which is a no onion, no garlic Mathanga Erissery.

This was really made at dwelling, after I had bought the pumpkin or kaddu to make a candy halwa and as a substitute ended up making this scrumptious and comforting erissery.

Along with the mathanga on this Pumpkin Erissery, different substances and components embody cowpeas or black eyed beans, floor spices, a coconut paste and a tempering manufactured from curry leaves, mustard seeds, dried crimson chilies and recent coconut.

Since this can be a traditional recipe from Kerala, a South Indian state, the tempering is finished in coconut oil. I’ve used black-eyed cowpeas, however you may also use crimson cowpeas. Aside from this, generally pigeon peas (arhar dal) could also be added on this preparation.

There are totally different variations of an erissery that may be made with unripe plantains/banana, yam, and many others.

About This Pumpkin Erissery Recipe

For this Pumpkin Erissery recipe, I referred to 2 sources on Kerala delicacies – the primary one being Nag’s weblog Edible Garden and the second, a cookbook on the meals of Kerala that I’ve.

The recipes in each these locations had been virtually the identical, particularly the apt approach and technique. I’ve tailored the Pumpkin Erissery recipe from each these sources and have tried my greatest to remain true to the authenticity.

Since this dish is one important characteristic on the Onam sadya menu, you actually can’t be doing a lot experimentation with it. So, this recipe of Mathanga Erissery is kind of easy and simple.

Each the pumpkin and cowpeas are cooked, then the coconut paste is added and simmered. That is later tempered with the standard South Indian substances in coconut oil.

The coconut oil imparts a traditional style to the dish. However if you want, you may make it in another vegetable oil as properly.

This Pumpkin Erissery tastes greatest with steamed rice, and also you really don’t require anything to go together with it. However if you’d like, you possibly can have a aspect of Sambar too with the rice and the erissery.

Additionally, in case you are in search of extra genuine Onam recipes, do take a look at the gathering of Kerala Onam Recipes.

Professional Ideas

1. Onions and garlic: Since this dish is primarily served within the spiritual Onam sadya feast, it doesn’t have any onion or garlic. However, in case you are making it at dwelling on a daily day, you possibly can even add some sambar onions within the tempering.
2. Coconut paste: It’s a must to grind the coconut paste easily and to a high-quality consistency. It may be thick to medium consistency, however not very watery.
3. Few substances swaps: This erissery might be made with yam, uncooked banana, and many others. As a substitute of the cowpeas, you may also add pigeon peas.
4. Kind of coconut: For each the paste and the tempering, you possibly can both use recent or frozen coconut. You possibly can additionally use unsweetened dry desiccated coconut. However make a remark that the desiccated coconut will give a distinct style to the curry.
5. Spicy curry: If you wish to make a spicy erissery recipe, then you possibly can enhance the variety of inexperienced chilies within the coconut paste.
6. Fat: Coconut oil is most well-liked to make the tempering. In case you’ve gotten an aversion in the direction of this specific oil, then you should use another vegetable oil on this dish.

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Mathanga Erissery | Pumpkin Erissery Recipe

By Dassana Amit

Pumpkin Erissery is a gentle and tempered curry with gentle candy tones made with pumpkin, cowpeas and coconut. A Kerala conventional dish served throughout onam sadya.

Prep Time 25 minutes

Prepare dinner Time 25 minutes

Whole Time 50 minutes

For cooking black eyed peas

Prepare dinner ModeStop your display from going darkish whereas making the recipe

Preparation

• Rinse the cowpeas or black eyed beans very properly in water a number of instances.

• Strain cook dinner them with 2 or 2.5 cups water with a little bit of salt on medium warmth for 7 to 9 whistles or extra till they’re cooked fully and softened. Drain and maintain apart.For a fast cooking of the black eyed peas, soak them in water for one to 2 hours.

• Let the stress drop by itself within the cooker after which solely open the lid. Drain all of the water utilizing a strainer and maintain the cooked black eyed peas apart.

• Rinse the pumpkin, peel and chop into chunk sized cubes.

Making mathanga erissery

• Take the pumpkin cubes and 1 cup water in a saucepan or medium-sized pot.

• Add turmeric powder, crimson chili powder and salt.

• Cowl the pan and cook dinner the pumpkin for 12 to fifteen minutes or extra on a low warmth until they’re softened.

• Examine the pumpkin a number of instances when they’re cooking, to see if the water has not dried up. If the water dries up, then add some extra water and proceed to cook dinner.

• Swap off the warmth as soon as the pumpkins are tender.

• Whereas the pumpkins are cooking, take the grated coconut, inexperienced chilli and cumin in a grinder jar.

• Add ½ cup water and grind to a easy and high-quality paste.

• Add this coconut paste to the cooked pumpkins within the pan. Additionally add the cooked black eyed peas.

• Add ½ cup water or extra if the consistency seems very thick. The consistency is thick to barely thick.

• Stir properly and place the pan on the stovetop and simmer for 10 to 12 minutes or extra until the flavors are properly blended.

• If the curry turns into very thick, add some extra water. The consistency of the curry is thick to barely thick, so alter the quantity of water based on your preferences.

• When performed cowl with a lid and maintain apart.

Making tempering

• In a small pan, warmth coconut oil. crackle the mustard seeds first.

• Then add the curry leaves and the crimson chilies.

• Fry until the curry leaves begin to turn into crisp and the colour of the crimson chilies change.

• Add the grated coconut and sauté until the coconut turns into golden.

• The recent coconut gratings soak up all of the oil.

• So carry on stirring and sauté on a low warmth, in order that the coconut doesn’t get burnt and there may be even browning.

• Pour this complete tempering combination into the Mathanga Erissery.

• Stir and serve Pumpkin Erissery scorching or heat with some steamed rice or sambar.

• This recipe will also be made with the inexperienced skinned pumpkins. 
• Each crimson cowpeas and white cowpeas or black eyed peas work properly within the recipe. Relying on the standard and measurement of the cowpeas, enhance or cut back the cooking time. 
• Prepare dinner the cowpeas till tender and softened. Don’t overcook them as they find yourself turn into pasty and mushy. 
• If out of recent coconut, use unsweetened desiccated coconut or dried shredded coconut as a substitute. However understand that the style will likely be totally different with desiccated coconut. 
• As a substitute of inexperienced chilli, you would additionally add about ¼ to ½ teaspoon of black peppercorns whereas making the coconut paste.
• You may simply scale up the recipe to make for the Onam feast.

Diet Info

Mathanga Erissery | Pumpkin Erissery Recipe

Quantity Per Serving

Energy 302 Energy from Fats 180

% Day by day Worth*

Fats 20g31%

Saturated Fats 17g106%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Sodium 465mg20%

Potassium 640mg18%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 6g7%

Protein 8g16%

Vitamin A 5938IU119%

Vitamin B1 (Thiamine) 0.3mg20%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 47mg235%

Vitamin B6 0.2mg10%

Vitamin C 89mg108%

Vitamin E 1mg7%

Vitamin Okay 3µg3%

Calcium 78mg8%

Vitamin B9 (Folate) 664µg166%

Iron 4mg22%

Magnesium 74mg19%

Phosphorus 182mg18%

Zinc 2mg13%

* P.c Day by day Values are based mostly on a 2000 calorie eating regimen.

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This Mathanga Erissery recipe publish from the archives first printed on September 2013 has been republished and up to date on November 2022.