Pumpkin Erissery/ Mathanga Erissery/ Pumpkin curry is a Kerala dish; it is a mandatory dish in their Onam festival. Erissery can be made with several vegetables like plantain, yam. This Erissery is easy to make side dish. This can be used in either curry or sabzi by adjusting the water quantity

It is no onion no garlic side dish recipe.

Let us see how to make Pumpkin Erissery/ Mathanga Erissery/ Pumpkin curry

Pumkin erissery

CuminPeppers

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Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish

Cuisine Kerela

Servings 4

Ingredients

For grinding coconut paste

½ cup coconut (shredded)
1 tsp cumin
1 green chilly

For making Erissery

500 gram Pumpkin
¼ tsp turmeric powder
1 tsp Kashmiri Red chilly powder
2 cups water
salt to taste

For seasoning

2 tbsp coconut oil
½ tsp mustard seeds
½ tsp cumin
few curry leaves
a pinch asafoetida
½ cup coconut (shredded)

Instructions

For grinding coconut paste

In blender jar, add 1 tsp cumin, 1 green chilly, ½ cup of shredded coconut. Blend it into a smooth paste with little water

For making Erissery

Firstly, peel off the pumpkin, rinse it in water, chop into small cubes
Heat 2 cup s of water in pan
Add chopped pumpkin with ¼ tsp of turmeric powder, 1 tsp of chilly powder, and salt.
cook in medium flame for about 15 minutes till pumpkin gets soft
After 15 minutes, open the lid, add ground paste and mix well
Bring into a boil. Turn off the flame

For seasoning

Heat 2 tbsp of coconut oil in a pan, add ½ tsp of mustard seeds, ½ tsp of cumin seeds, splutter it.
Add few curry leaves and a pinch of asafoetida
Now add ½ cup of shredded coconut, fry it in medium flame till it becomes golden brown
Then put into the erissery