Mathanga erissery (Kerala style Pumpkin curry)

Mathanga Erissery

Kerala food menu is incomplete without Erissery and it can be prepared using Pumpkin/Raw Banana/Yam. Manthaga/Pumpkin is a healthy and easy version of Erissery which also is an integral part of Kerala Onam sadya but somehow I never liked it much as a kid, but over the years I have developed a liking for it due to the simplicity of this dish and loads of health benefits of "Pumpkin/Mathanga" and I try to include pumpkin weekly once or twice in the diet in any form. 

Although I have used 1/4 cup of toor daal along with Mathanga/Pumpkin, you can instead use black eyed beans which is traditionally used in Erissery.

 

 

Ingredients                                                 Quantity                                             

 

Pumpkin/Mathanga                                      :3 cups (chopped into small cubes)

Pigeon pea/Toor daal                                    : 1/4 cup

Grated fresh Coconut                                    : 1/2 cup

Onion chopped                                               : 1 small

Cummin/jeera                                                :  1/2 tsp

Water                                                                : 2  cups

Turmeric                                                          : 1 tsp

Green chill                                                       : 2

Salt  as per taste                                                           

 

For tempering:

Oil

Mustard                                                          : 1/2 tsp

Grated coconut                                              : 2-3 tsp

Small onion chopped                                    : 2-3

Curry leaves                                                    : 2 tsp

  

Preparation Method :                                                                                        

 

• Pressure cook mathanga/pumpking, daal,chopped onion, salt and turmeric by adding 2 cups of water(Dont knead too much of water to cook , adjust according the quantity of pumpkin).
• Meanwhile  grind  coconut,green chilli and jeera and keep aside.
• Once pressure cooked, mash the pumpkin, daal and onion pieces into a bit coarse form.
• Add the grounded coconut paste and cook on low flame for a few minutes by stirring continuously. Dont boil it.Remove from flame.
• Now in a takka pan, heat 2 tsp of oil, splutter mustard seeds, add red dried chilli and curry leaves, fry the grated coconut and chopped small onions. Saute till the onion and coconut turn light brown. Add this seasoning to the erissery . Cover it with a lid.

 Mix well before serving and serve hot with rice as a side dish.

 

 
Sending this to http://nivedhanams.blogspot.in/2013/08/sicsouth-indian-cooking.html and http://anuzhealthykitchen.blogspot.in/2012/07/south-indian-kitchen-series-event-1.html