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
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
Stepwise Picture Recipe:
For tempering:
Also, check out Kerela kadala curry
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