Tuesday, October 31, 2017

Mathanga Erisseri

An unavoidable dish in  the Kerala menu, let it be for the festival sadyas of Onam, Vishu etc or the birthday sadyas of family members. It is said that erisseri is a must for a piranaal( star birthday- as per the Malayalam calendar) sadya.

250 gms ripe pumpkin, cut into cubes
1/4 cup vanpayar/red cow peas
1/2 cup grated coconut + 2 Tbsp
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/4 tsp turmeric powder
1 tsp red chilli powder
2 Tbsp coconut oil
salt to taste


  • Soak the red cow peas/vanpayar for 2-3 hours.
  • Pressure cook the peas adding enough water  and a pinch of salt ,such that the peas lie submerged on a medium low flame for 3 whistles. Allow the pressure to settle by itself. The peas should be soft and tender but not mashed.(If you have not soaked the peas, more number of whistles will be required)
  • In the meantime, in another pot add the pumpkin, turmeric powder, chilli powder and add 2-3 cups of water.  Bring it to a boil and then simmer and cook until the pumpkin turns soft and cooked.
  • Add the cooked vanpayar to the pumpkin and mix well. Add salt and cook until everything is mixed well and turns thick.
  • Grind half cup coconut with the cumin seeds into a fine paste.
  • Add this paste to the pumpkin and vanpayar mixture and mix well. Cook for a few minutes and then remove from heat.
  • Heat the coconut oil in a small pan. Oncce hot add the mustard seeds. As the the mustard starts to pop add the curry leaves and 2 Tbsp shredded coconut . Roast well until the coconut turns light brown in colour. Add this to the prepared pumpkin dish. Cover immediately with a lid so that the aroma of the fried coconut gets infused in the dish. Keep undisturbed for a few minutes.
  • Mix well and serve.


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