One of the main dishes in Onam Sadya, Mathanga Erissery is rich with the goodness of green gram and pumpkin. This traditional Kerala dish is a sure-shot winner for a side-dish any day.
I have told you before, I was a picky eater as a child. I hated veggies of any form unless and until it was added in a bowl of fried rice. So, my Mum had to make her own version of the Chinese fried rice adding all those veggies which I loathed, including broccoli. Even now, until recently (read yesterday!!), I could never make up mind to even taste this dish – Erissery. And now I know what I was missing all these years!
This humble traditional Kerala food is a sweet and spicy curry with the sweetness coming from pumpkin and coconut. It is also one of the main dishes of a Kerala Sadya (‘The Feast”), which has about 24-26 dishes served in a banana leaf. Vishu, the harvest festival of Kerala is coming up in a few days and Sadya is prepared. A typical Kerala Sadya
Pickles, Chips, Pappad – Kerala Mango Pickle
Now, you can have 2-3 varieties of Thoran, Pachadi, and Kichadi. You can also include different Payasams or Kheer (pudding).
How to Make Mathanga Erissery
Cook green gram in about 3/4 cup of water a pressure cooker for about 4-5 whistles. Once the pressure is released, add cubed pumpkin, yam,
Meanwhile, coarsely grind grated coconut, garlic, and cumin seeds. Once the pressure is released from the pressure cooker, make a well in the middle and add the coconut mixture and about a quarter cup water. Close off the well with the yam-pumpkin mix.
Cook for sometime. It does not have a curry-like consistency.
There are two temperings for this dish. First, dry roast about half a cup of grated coconut. Add to the dish and mix well. Second, in coconut oil, add mustard seeds, curry leaves, and dry red chilies. Pour it atop the dish and serve hot with rice.
You can substitute green gram with red cowpea beans and pumpkin with ripe papaya. Follow the same recipe.
That’s all for now!
Have you had Erissery? Have you made it at home? If yes, do you use green gram or cowpea beans for this recipe?
I hope you’ll drop by tomorrow too.
My theme for the A to Z Challenge this year is ’26 Kerala Dishes that have my heart’, where I would share a multitude of vegetarian and non-vegetarian dishes from the Spice Capital of the World- Kerala!
P. S: Do you want to treat yourself with some great book recommendations this Spring? Head over to my lifestyle blog where I would be sharing 26 books, authors and fictional characters that I love, loathe and tolerate.