Wednesday, 29 January 2014

Mathan Erissery | Yellow Pumpkin in Coconut Sauce

Erissery is a special dish which finds its place in the Sadhya.. It is prepared using Pumpkin, Yam, Jackfruit or with a combination of Raw Banana and Yam. Vegetables are cooked and simmered in a coconut paste and then again topped with roasted coconut. A very flavorful curry that can be enjoyed with rice and some pickle 

Pumpkin – 2 cups, cut into bite sized cubes
Turmeric Powder – ¼ tsp
Salt to taste
To Grind
Scraped Coconut – ¾ cup
Cumin Seeds – ½ tsp
Dried Red Chilly – 1

To Roast
Scraped Coconut – ¼ cup

To Temper
Mustard Seeds – ½ tsp
Urad Dal – ½ tsp
Dried Red Chilly – 1 (optional)
Curry Leaves - few


  • Cook the pumpkin pieces in 1.5 cups of water with salt and turmeric powder, until soft.
  • Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
  • Once the pumpkin pieces are cooked, add the ground paste to the cooked pumpkin pieces, mix well and simmer for 3 to 4 minutes or until it starts boiling.
  • Remove from heat.
  • Now heat a small frying pan, add a tsp of oil and roast the coconut  until dark brown.
  • Add this browned coconut to the pumpkin coconut mixture and mix.
  • Finally temper with mustard seeds, urad dal, red chilly and curry leaves.

Serve this delicious Mathan Erisserry with white steamed rice and thogayal or any pickle.

Linking this recipe to the event South-Indian Cooking conducted by anuzhealthykitchen and hosted by nandooskitchen.