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
Scale
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.
