Mathanga Erissery | Yellow Pumpkin Erissery

Mathanga Erissery is a traditional styled and authentic dish, very popular in Sadhya meals, especially during Onam festive occasions. This is a popular side dish from God’s Own Country. Yellow Pumpkin Erissery is delicious and very nutritious, a combo of Red Cow Peas or Vanpayar and pumpkin. Yellow Pumpkin is called Mathanga in Malayalam. This vegan curry dish is a favorite among Malayali community. Mathanga Erissery is unique and special with pressure cooked Red Cow Peas blended with pumpkin cubes and spicy ingredients. A spicy coconut mixture serves as the curry base that blends very well with the pumpkin curry. Regarding pumpkin variety, you can use the red and yellow varieties available. Remove the hard outer skin and chops into small chumks. Red Cow Peas is actually the key ingredient for Mathanga Erissery. It is better to soak Vanpayar overnight. Vanpayar cooks fast and tastes delicious. It is always better to use fresh coconut for the dish.

Red Cow Peas or Van Payar is rich in protein and very useful for the body. This erissery recipe is pretty straightforward and simple. I personally love Erissery dishes that had been a favorite right from childhood – simple, delicious, hearty and wholesome too. Both the cowpeas and pumpkin are cooked and then coconut paste is added to them and simmered. Later the dish is tempered in coconut oil with some mustard, curry leaves and coconut. Coconut oil gives you the true authentic taste, but if you don’t have it, then use any vegetable oil instead. Pumpkin is nutritious, rich in vital ingredients required for body. It tastes best with steamed rice. You can also serve it along with Sambar and rice. You can explore a well detailed Yellow Pumpkin Erissery here that can be easily prepared at home. Enjoy the dish with your family.

Mathanga Erissery | Yellow Pumpkin Erissery

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine Kerala

Servings 4 people

Ingredients

  

1x2x3x

• 1/2 cup Red cow peas Van payar
• 3 cups Yellow pumpkin cut into cubes, Mathanga
• 1/4 cup Grated Coconut
• 1 tsp Cumin seeds Jeerakam
• 2 - Garlic cloves
• Salt As reqd
• 1/2 tsp Turmeric powder
• Chilly powder As reqd
• For seasoning:
• 1 tbsp Oil
• 1 tsp Mustard seeds
• 2 - Dry red chillies Kollamulaku
• Curry leaves A few
• 1/4 cup Grated Coconut

Instructions

 

• For preparing Yellow Pumpkin Erissery, soak black-eyed beans in water for 2 hrs or in hot water for around an hour.
• Pressure cook them upto 2 whistles.
• After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder.
• Cook again upto a whistle or less.
• Grind together coconut, cumin seeds and garlic.
• Add it to the above cooked pumpkin.
• Simmer for a few mins.
• :- Mix with care so that the pumpkin pieces are not totally mashed.
• Heat oil in a pan or a kadai.
• Splutter mustard seeds followed by dry red chillies, curry leaves.
• Add grated coconut and fry, till it turns brown.
• Add the above seasoning into the curry and mix well.
• Simmer for a min.
• :- Serve with rice.
• :- Erissery can also be made with Yam(Chena) and Black kadala in exactly the same way.

Notes

You can explore this dish Vanpayar Curry. You can also visit White Pumpkin Curry

Tried this recipe?Let us know how it was!