Kerala Mathanga Payar Erissery | Varutherissery | Onam Recipes With Video

Kerala Mathanga Payar Erissery: A Classic Onam Recipe

Introduction

Kerala Mathanga Payar Erissery, also known as Varutherissery, is a beloved traditional dish in Kerala, especially during the grand Onam festival. This flavorful curry is a staple in the Onam Sadya, a sumptuous vegetarian feast that includes an array of dishes served on a banana leaf. The dish combines the sweetness of pumpkin (mathanga) with the earthy flavors of Red Cowpeas(Vanpayar), creating a harmonious blend of taste and texture that is both comforting and nutritious.

Cultural Significance of Erissery in Onam Celebrations

Erissery holds a special place in the culinary traditions of Kerala. It is more than just a dish. It represents the rich heritage and culinary artistry of the state. During Onam, Erissery is prepared with great care and is one of the key components of the Sadya. The use of fresh coconut, tempered with aromatic spices, gives Erissery its distinct flavor that is both nostalgic and festive. It symbolizes the essence of Kerala’s agrarian culture, where seasonal vegetables and pulses are celebrated in the form of traditional dishes.

Health Benefits of Mathanga Payar Erissery

Mathanga Payar Erissery is not only delicious but also packed with health benefits. Pumpkin is rich in vitamins A and C, providing essential nutrients for boosting immunity and improving vision. Red Cowpeas is an excellent source of plant-based protein and fiber, which aids in digestion and promotes heart health. The use of coconut in the dish adds healthy fats that are beneficial for brain function and overall well-being. Together, these ingredients make Mathanga Payar Erissery a wholesome addition to any diet.

Conclusion: A Must-Try Onam Recipe

Kerala Mathanga Payar Erissery, or Varutherissery, is a must-try dish, especially during Onam. Its unique blend of flavors and rich cultural significance makes it a standout in Kerala’s culinary landscape. Whether you’re celebrating Onam or simply exploring South Indian cuisine, this dish is sure to leave a lasting impression on your taste buds.

Kerala Mathanga Payar Erissery | Varutherissery | Onam Recipes With Video

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Kerala

Servings 4 People

Ingredients

  

1x2x3x

• 1/2 cup Vanpayar (Red cowpeas)
• 300 g Pumpkin
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• Salt as required
• 3 cup Water
• 3/4+1/2 cup Coconut grated
• 3 nos. Green chilly
• 3 nos. Garlic cloves
• 1/2 tsp cumin seeds
• 2 tbsp Coconut oil
• 1/2 tsp Mustard seeds
• 4 no. Dry Red chillies
• Few curry leaves

Instructions

 

• Take a pressure cooker and add cleaned pumpkin pieces and cow pea along with red chilly powder, turmeric powder, salt and required water.
  
• Pressure cook for 4-5 whistles or until cow pea is cooked well.
  
• This recipe uses coconut in two ways – for the gravy and tempering. Now take 3/4 cup grated coconut and add into the blender for preparing coarse textured mixture. Grind grated coconut with cumin seeds, green chillies and garlic into a coarse mixture.
  
• Add coarsely ground coconut mixture into the cooked cowpea and pumkin. Adjust salt and mix well. Let it boil. Switch off the stove.
  
• Tempering – This is the crucial step that takes the curry to another level. Heat oil in a pan and splutter mustard seeds and add dry red chillies. Then add 1/2 cup grated coconut and roast till it becomes golden brown in color.
  
• Finally add some curry leaves and turn off the flame. Be careful not to burn the coconut. Make sure that the coconut is roasted with an aromatic flavor.
  
• Add the tempering to the cooked pumpkin mixture. Mix well and serve.
  
• Serve!
  

Video

Notes

You can visit this link Sadya Special Kootu Curry. You can also visit this link Inji Puli.

Tried this recipe?Let us know how it was!