Mathanga Pulissery

Mathanga pulissery in nadan style

Mathanga  Pulissery | Pachakam

Mathanga Pulissery

Mathanga pulissery in nadan style

Category : Vegetarian, Curries

By Sobha Kesavan

Published On: 18 May 2014

Rating: 4
14 Votes, 0 Reviews
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30 Minutes
Served : 5
Print Recipe


  • Pumpkin : 1 piece (or as reqd)
    Curd : 2 - 3 cup
    Salt : to taste
    Red chilli powder : 3 tsp
    Turmeric Powder : 1 tsp
    Black pepper : 1 tsp
    Grated coconut : 1 cup
    Cumin seeds : 1 tsp
    Red chilli : 2 - 3 nos
    Curry leaves : as reqd
    Mustard seeds : 2 tsp
    Uluva (fenugreek seeds) : 1 pinch

Directions (Click image to enlarge it)

Start Slide Show
Step 1 Mathanga  Pulissery Recipe

Step 1

Remove the seeds and skin from the pumpkin as shown in the picture.

Step 2 Mathanga  Pulissery Recipe

Step 2

Grind the coconut, cumin seeds and pepper together.

Step 3 Mathanga  Pulissery Recipe

Step 3

Wash the pumpkin pieces in normal water.

Step 4 Mathanga  Pulissery Recipe

Step 4

Put the pumpkin pieces in a pot and add required water.

Step 5 Mathanga  Pulissery Recipe

Step 5

Add salt, red chilli powder and turmeric powder and cook it well.

Step 6 Mathanga  Pulissery Recipe

Step 6

When the pumpkin is cooked well, add the grinded coconut, cumin seeds and pepper mix into it and stir well.

Step 7 Mathanga  Pulissery Recipe

Step 7

After 2 - 3 minutes add the curd (if necessary, add some water in the curd and dilute it well or it can be used as it is) also and allow to heat for about 2 minutes.

Step 8 Mathanga  Pulissery Recipe

Step 8

Heat the oil in a kadai and then put the mustard seeds in it and then add red chilli & uluva.

Step 9 Mathanga  Pulissery Recipe

Step 9

Also add the curry leaves and stir it well and after 2 minutes, put off the stove.

Step 10 Mathanga  Pulissery Recipe

Step 10

Add the fried mustard seeds, red chilli and curry leaves into the pulissery and serve it with rice, kanji etc.

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