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Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce

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Pumpkin Erisseri

I love humble traditional food. Most of them are packed with healthy ingredients that are nutritious from all angles. I found myself craving for healthy meal the other day, and this pumpkin erissery happened. It’s full of goodness from pumpkin and green gram. The balance between pumpkin, green gram and coconut is pure perfection!

In its very basic form, Erissery, the traditional dish from Kerala ( South India), is made using a combination of vegetables and coconut. You’ll find different variations of this recipe across the state. The combo using pumpkin and green gram is my favorite.

 

Pumpkin Erisseri

Pumpkin Erisseri

 

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Pumpkin Erisseri

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Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce

Pumpkin Erisseri

Pumpkin and green gram in spiced coconut sauce.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups pumpkin, diced
  • ½ cup green gram (you can also use dried red beans)
  • 1 ½ tsp minced garlic
  • ½ tsp ground turmeric
  • ¾ cup grated coconut
  • 1-2 small green chilies
  • ½ tsp cumin seeds
  • Salt to taste

For Tempered Spices

  • 2tbsp oil
  • 1tsp mustard seeds
  • 1 large shallots, finely chopped
  • 2 dried red chilies, broken into small pieces
  • 2tbsp grated coconut (optional)
  • 1 sprig of curry leaves

Instructions

  1. Place pumpkin, green gram, ground turmeric, minced garlic and enough water in a pressure cooker. Pressure cook for 5-6 whistles. When pressure has cooled down, open it, and lightly mash the pumpkin using a large spoon. Set aside.
  2. Meanwhile, place grated coconut, green chilies, and cumin seeds in the bowl of a food processor. Add enough water, and process to a smooth paste. Set aside.
  3. Transfer cooked pumpkin to a large pan. Place it over medium-high heat. Add ground coconut to pumpkin. Stir well. Add a little water if the mixture is too thick. Season with salt. Cover, cook, for 3-4 minutes. Remove from flame.
  4. Meanwhile heat oil in a fry pan. Splutter mustard seeds. Add shallots, dried red chilies, coconut (if using) and curry leaves. Saute, stirring occasionally, until shallots turn golden brown. Remove from heat.
  5. Add tempered spices to pumpkin erissery. Mix well. Serve hot with rice.

Notes

You can substitute green gram with dried red beans or adjuki beans
While tempering, you can also add 2 tbsp grated coconut . It adds a crunch to the curry.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 184Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 48mgCarbohydrates 22gFiber 5gSugar 10gProtein 4g
© Nish Kitchen
Cuisine: Kerala, Indian / Category: Side Dishes
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