If you’re craving a dish that’s both comforting and bursting with traditional flavors, then you have to try this Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe. It’s a beloved Kerala specialty that beautifully combines tender pumpkin and green gram in a luscious, mildly spiced coconut sauce that’s both soothing and vibrant. Each bite offers a fantastic balance of sweet pumpkin, aromatic spices, and creamy coconut, making it a true crowd-pleaser that fits perfectly into any South Indian meal spread. Whether you’re a seasoned cook or just exploring new dishes, this recipe invites you to bring a little Kerala magic to your kitchen.
Ingredients You’ll Need
The beauty of this Pumpkin Erissery recipe is its use of simple, wholesome ingredients that come together effortlessly to create a rich tapestry of flavors and textures. Each ingredient plays a key role: the pumpkin provides a soft, naturally sweet base, the green gram adds a subtle earthiness and protein, while the coconut and spices introduce a creamy, fragrant warmth that ties it all together.
- 2 cups pumpkin (diced): Choose ripe, vibrant orange pumpkin for the best sweetness and texture.
- ½ cup green gram (dried or soaked): Adds a creamy, nutty element and earthy depth to the dish.
- 1 ½ tsp minced garlic: Infuses mild pungency and balances out the sweetness.
- ½ tsp ground turmeric: Brings color and subtle earthiness, plus anti-inflammatory benefits.
- ¾ cup grated coconut: Fresh or frozen coconut creates that signature creamy, rich base for the sauce.
- 1 – 2 small green chilies: Adds gentle heat; adjust according to your spice preference.
- ½ tsp cumin seeds: Toasted for a warm, aromatic undertone in the coconut paste.
- Salt to taste: Essential for balancing all the flavors perfectly.
- 2 tbsp oil: Coconut oil is traditional and imparts a lovely fragrance.
- 1 tsp mustard seeds: Creates the classic tempering pop and sharp flavor.
- 1 large shallot (finely chopped): Adds sweetness and slight bite to the tempering.
- 2 dried red chilies (broken): Provides subtle smoky heat in the tempering.
- 2 tbsp grated coconut (optional): Fried with tempering for extra texture and richness.
- 1 sprig of curry leaves: Enhances aroma and adds a unique herbal note.
How to Make Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe
Step 1: Cook the Pumpkin and Green Gram
The first step sets the foundation for this dish. Simply combine the diced pumpkin, green gram, ground turmeric, minced garlic, and enough water in a pressure cooker. Pressure cook them until they are soft, about 5 to 6 whistles. When the pressure releases naturally, open the cooker and gently mash the pumpkin to break it down, while keeping some texture. This creates the perfect base for the coconut sauce to cling to.
Step 2: Prepare the Coconut Paste
While the pumpkin and gram are cooking, take the grated coconut, green chilies, and cumin seeds and grind them together in a food processor with some water until you get a smooth, silky paste. This paste is crucial — it’s the soul of this Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe, bringing that creamy, nutty flavor with a subtle kick.
Step 3: Combine and Simmer
Transfer the cooked and mashed pumpkin to a pan over medium-high heat. Mix in the ground coconut paste, stirring well. If the mixture feels too thick, add a splash of water to loosen it up just a bit. Add salt to season, cover the pan, and let it simmer gently for 3 to 4 minutes. This slow melding of flavors is when the magic really happens — the pumpkin absorbs the spice-infused coconut sauce beautifully.
Step 4: Prepare the Tempering
In a separate frying pan, heat the oil until shimmering. Add mustard seeds and wait for them to pop, releasing their pungent aroma. Then toss in the chopped shallots, dried red chilies, grated coconut (if using), and curry leaves. Sauté occasionally until the shallots turn a gorgeous golden brown, adding a wonderful texture and richness. This tempering is the final flourish that elevates the dish.
Step 5: Finish and Serve
Pour the aromatic tempering over the pumpkin mixture and give everything a good stir. The spice-laden, crispy shallots and chilies with toasted coconut contrast beautifully with the softness of the pumpkin. Serve this Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe steaming hot alongside plain rice or your favorite South Indian meal for a truly authentic experience.
How to Serve Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe
Garnishes
To add a fresh touch, consider sprinkling some toasted coconut flakes or finely chopped coriander leaves on top just before serving. A few extra curry leaves fried lightly in oil can also boost the aroma and presentation. These small garnishes will bring your Pumpkin Erissery to life with color and crunch.
Side Dishes
This dish pairs beautifully with plain white rice, making it the perfect comfort food. You can also serve it alongside Kerala classics like sambar, rasam, or a simple stir-fried vegetable for a wholesome, balanced feast. The creamy pumpkin sauce offsets tangy and spicy sides wonderfully.
Creative Ways to Present
If you’re feeling adventurous, try serving Pumpkin Erissery in small coconut shell bowls or banana leaf cups for a rustic, festive touch. It also works great as a warm salad topping or even spooned onto roasted flatbreads like chapati for a delightful fusion snack.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Erissery, you can refrigerate leftovers in an airtight container for up to 3 days. The flavors meld even further with time, making the dish taste even better the next day.
Freezing
You can freeze this dish in a freezer-safe container for up to a month. Before freezing, cool it completely and portion it out so you can thaw what you need quickly without waste.
Reheating
Reheat gently in a saucepan on low heat, adding a splash of water if needed to restore the sauce’s creamy consistency. Avoid microwaving at high power to keep the textures intact and the flavors fresh.
FAQs
Can I substitute green gram with something else?
Absolutely! If you can’t find green gram, you can use dried red beans as an alternative. Both lend a lovely texture and protein to the dish, though the flavor may vary slightly.
What if I don’t have a pressure cooker?
No worries! Cook the pumpkin and green gram in a pot with enough water until both are tender—this will take a little longer but works just fine. Patience pays off!
Is fresh coconut necessary for this Pumpkin Erissery recipe?
Fresh coconut is ideal for its vibrant flavor and texture, but frozen or desiccated coconut can also work in a pinch. Just soak desiccated coconut in warm water before grinding to get a smooth paste.
How spicy is this dish? Can I make it milder?
The heat comes mostly from the green and dried red chilies used in the recipe. You can reduce or skip the chilies to tailor the spice level to your liking; the dish is wonderfully flavorful even with little heat.
Can Pumpkin Erissery be made vegan?
Yes! This recipe is naturally vegan as it uses plant-based ingredients and coconut oil. It’s a perfect nutritious choice for vegan and vegetarian diets alike.
Final Thoughts
Cooking this Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe is like inviting a warm, fragrant piece of Kerala into your kitchen. The way the luscious coconut sauce mingles with the tender pumpkin and spices creates a deeply satisfying dish that’s perfect any day of the week. I truly hope you’ll give it a spin and discover your own love for this traditional gem. Once you taste it, it might just become one of your go-to comfort dishes too!
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Pumpkin Erissery | Mathanga Erissery | Pumpkin in Spiced Coconut Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: South Indian
- Diet: Vegetarian
Description
Pumpkin Erissery, also known as Mathanga Erissery, is a traditional South Indian dish featuring tender pumpkin cooked with green gram and turmeric, then simmered in a flavorful spiced coconut sauce. The dish is finished with a tempering of mustard seeds, shallots, dried red chilies, and curry leaves, creating a warm, comforting, and aromatic accompaniment perfect for serving with steamed rice.
Ingredients
Main Ingredients
- 2 cups pumpkin (diced)
- ½ cup green gram (you can also use dried red beans)
- 1 ½ tsp minced garlic
- ½ tsp ground turmeric
- Salt to taste
- ¾ cup grated coconut
- 1 – 2 small green chilies
- ½ tsp cumin seeds
- Water as needed
Tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 large shallots (finely chopped)
- 2 dried red chilies (broken into small pieces)
- 2 tbsp grated coconut (optional)
- 1 sprig of curry leaves
Instructions
- Cook Pumpkin and Green Gram: Place diced pumpkin, green gram, ground turmeric, minced garlic, and enough water in a pressure cooker. Pressure cook for 5-6 whistles. Once the pressure releases and cools, open the cooker and lightly mash the pumpkin with a large spoon. Set aside.
- Prepare Coconut Paste: In a food processor, combine grated coconut, green chilies, and cumin seeds. Add enough water to create a smooth paste. Set aside.
- Cook Pumpkin with Coconut Paste: Transfer the cooked pumpkin mixture to a large pan over medium-high heat. Add the ground coconut paste to the pumpkin and stir well. If the mixture is too thick, add a little water to reach the desired consistency. Season with salt. Cover and cook for 3-4 minutes. Remove from heat.
- Prepare Tempering: Heat oil in a frying pan. When hot, splutter mustard seeds. Add finely chopped shallots, broken dried red chilies, grated coconut (optional), and curry leaves. Sauté, stirring occasionally, until shallots turn golden brown. Remove from heat.
- Combine and Serve: Pour the tempering over the cooked pumpkin erissery. Mix thoroughly to combine all flavors. Serve hot with steamed rice for a delicious and comforting meal.
Notes
- You can use dried red beans instead of green gram according to preference.
- Adjust the number of green chilies based on your heat preference.
- Adding the optional grated coconut in tempering enhances the flavor and texture.
- If you do not have a pressure cooker, you can cook the pumpkin and green gram on the stovetop until tender, though it will take longer.
- This dish pairs excellently with plain steamed rice or traditional Kerala meals.
