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    Erissery | Kerala Style Pumpkin in Spiced Coconut Sauce

    Yum

    Updated on January 29, 2021 By Shalini 17 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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    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.

    Kerala Erissery Recipe

    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 include:

    Pickles, Chips, Pappad - Kerala Mango Pickle
    Avial
    Thoran
    Pachadi
    Kichadi
    Erissery
    Kaalan
    Olan
    Kootu Curry
    Parippu
    Sambar
    Pulissery
    Rasam
    Sambaram and
    Payasam
    Now, you can have 2-3 varieties of Thoran, Pachadi, and Kichadi. You can also include different Payasams or Kheer (pudding).

    How to make Erissery Recipe

    How to Make Mathanga Erissery

    Cook green gram in about ΒΎ cup of water a pressure cooker for about 4-5 whistles. Once the pressure is released, add cubed pumpkin, yam, and raw banana along with slit green chilies, curry leaves, turmeric powder, Kashmiri red chili powder, about half cup water, and salt. Cook for another two whistles in medium flame.

    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.

    Notes:
    You can substitute green gram with red cowpea beans and pumpkin with ripe papaya. Follow the same recipe.

    Erissery Recipe:

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    Erissery


    ★★★

    3 from 1 reviews

    • Total Time: 0 hours
    • Yield: 5 1x
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    Ingredients

    Scale
    • Β½ cup Green gram
    • 250 gms Yam, cubed
    • 250 gms Pumpkin, cubed
    • 1 Raw banana, cubed,
    • 3-4 Green chilies, slit
    • 3-4 sprigs of Curry leaves,
    • Salt, to taste
    • Β½ tsp Turmeric powder
    • ΒΌ tsp Kashmiri chili powder
    • ΒΎ cup Grated coconut
    • 3 cloves Garlic
    • ΒΎ tbsp Cumin seeds

    Tempering:

    • Β½ cup Grated coconut
    • 3 tbsp Coconut oil
    • 1 tsp Mustard seeds
    • 2 sprigs Curry leaves,
    • 2-3 Dry red chilies

    Instructions

    1. Cook green gram in about ΒΎ cup of water a pressure cooker for about 4-5 whistles.
    2. Once the pressure is released, add cubed pumpkin, yam, and raw banana along with slit green chilies, curry leaves, turmeric powder, Kashmiri red chili powder, about half cup water, and salt.
    3. Cook for another two whistles in medium flame.
    4. Meanwhile, coarsely grind grated coconut, garlic, and cumin seeds.
    5. Once the pressure is released from the pressure cooker, make a well in the middle of the yam-pumpkin mixture.
    6. Add the coconut mixture and about a quarter cup of water. Close off the well with the yam-pumpkin mix. Cook for some time to attain a semi-solid consistency. The final dish isn't liquidy and curry-like.
    7. There are two temperings for this dish. First, dry roast about half a cup of grated coconut. Add to the dish and mix well.
    8. Second, in coconut oil, add mustard seeds, curry leaves, and dry red chillies. Pour it atop the dish.
    9. Serve hot with rice.
    • Prep Time: 0 hours
    • Cook Time: 0 hours
    • Category: Side Dish
    • Cuisine: Kerala

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    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!

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    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.

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    About Shalini

    Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

    Reader Interactions

    Comments

    1. Sheetal says

      November 24, 2020 at 2:04 pm

      Thank you for this wonderful recipe

      Reply
    2. Shilpa Garg says

      April 07, 2019 at 9:21 am

      I like the name Mathanga Erissery. It has a nice ring to it πŸ˜€
      Pumpkin is my favorite, so am sure I will like this dish too. Will look out for it on my next trip to Kerala πŸ™‚

      Reply
    3. Dipika says

      April 05, 2019 at 9:59 pm

      Who could think a pumpkin can look so tempting. I am not a huge fan of this veggie, and make sure to add it up with loads of spices to add flavours. But this looks yumm in its own avatar.

      Reply
    4. vidhya thakkar says

      April 05, 2019 at 7:56 pm

      An interesting recipe! loving your posts

      Reply
    5. Lata Sunil says

      April 05, 2019 at 6:34 pm

      I had tried making Erissery this year during onam and it turned out well. It was over with the sadya and i think i should prepare it again.

      Reply
    6. Soumya says

      April 05, 2019 at 6:21 pm

      I love Erissery! I just use black eyes peas instead of the green gram though. I can polish a bowl full of it even though I'm not a big fan of coconut.

      Reply
    7. Sitharaam Jayakumar says

      April 05, 2019 at 1:18 pm

      I am a Tamilian who has lived in Kerala for 14 years and I love Sadhya and Erissery. And the word Erissery reminds of Pulissery which I simply love. I mix Pulissery with rice and have it in my office canteen whenever I have meals there. Pulissery is mild green in colour and I have rarely seen Keralites mix buttermilk or curd with rice.

      Reply
      • Shalini says

        April 05, 2019 at 1:50 pm

        Oh, we mix pulissery with rice too. Honestly, it is one of my favorites. Yes, we drink buttermilk in the form of sambaaram though.
        P.S: I did all my higher education and worked for two years in Tamil Nadu. I looove curd rice πŸ˜›

        Reply
    8. Mayuri Nidigallu says

      April 05, 2019 at 11:08 am

      I love Pumpkin. The addition of coconut is sure to take the taste of it to another level. Trying this next time I make pumpkin. I hope mine turns out as delicious as your photo looks!

      Reply
      • Shalini says

        April 05, 2019 at 4:17 pm

        I'm sure it will be amazing, M! πŸ™‚

        Reply
    9. Rachna Parmar says

      April 05, 2019 at 10:50 am

      Seems like a simple enough recipe and so very healthy as well.

      Reply
      • Shalini says

        April 05, 2019 at 4:17 pm

        Thank you πŸ™‚

        Reply
    10. Samira Gupta says

      April 05, 2019 at 10:00 am

      A very interesting recipe of pumpkin with yam and plaintains. Thanks for sharing.

      Reply
    11. Abhijit says

      April 05, 2019 at 8:46 am

      You are reading Eat Pray Love seriously. From beef and chicken you are now into pumpkin and coconut and drumstick. Where have all non vegetarian recipes gone?

      Reply
      • Shalini says

        April 05, 2019 at 1:51 pm

        Hahaha! I am rolling on the floor laughing! Non-vegetarian recipes are coming soon πŸ™‚

        Reply
    12. Kristin says

      April 05, 2019 at 7:10 am

      It does look delicious.

      Reply
    13. Priyanka Nair says

      April 05, 2019 at 2:18 am

      This looks so yum yum... Thanks for sharing!

      Reply

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