Mathanga Erissery or Pumpkin Erissery is a traditional Kerala style curry recipe that is made for festive occasions or Sadya meals during Vishu and Onam Festival. This Gluten free, No Onion No Garlic, Vegan curry is made with pumpkin, vanpayar or red cow peas in a coconut gravy and served as side dish.
Being a Palakkad Iyer, it is no secret that I love recipes from Kerala. Erissery has been a childhood favorite and still continues to tug my heart strings as its hearty, filling, simple yet delicious.
I personally love eating Eriserry with Mambazha Pulissery (Ripe Mango Curry), Steamed Rice, Puli Inji (Instant tamarind ginger pickle) and Papadam.
The ingredients for this recipe are deceptively simple and this curry gets done in under 40 minutes even for a large crowd, making it an ideal side dish for Sadya meals.
When I say "side dish" for Sadya - It means that this is one of the other 20 + variety of vegetables that is served on a banana leaf. There is no concept of chapati, roti or poori for Sadya or festive meals in Kerala and hence rice is the main component in all the 3 courses with Sambar or Kalan, Rasam and Mor or Curd.
We look forward to 2 major festivals - Onam and Vishu to rustle up Sadya at home. You will be surprised at the variety of vegetarian fare on the menu! It is a visual treat and nonetheless absolute soul food.
Ingredients for Mathanga Erissery with Vanpayar
- Mathanga or Pumpkin - You could use the red pumpkin or the one that I have used here which is light yellow in colour. Peel the skin, remove the guts and chop them into thick chunks.
- Vanpayar or Red Cow Peas - This ingredient is the key for Erissery. While many substitute this with the regular white cow peas or black eyed peas, traditional recipe calls for red cow peas and it tastes delicious. The only time consuming part of the recipe is soaking the peas overnight and cooking it next morning.
- Coconut Gravy - It comprises of fresh coconut (always) with cumin seeds and green chillies. I add a Kashmiri red chilli or byadgi that imparts a reddish tinge to the curry. You can skip this and add red chilli powder while cooking the mathanga.
- Tempering - This is the crucial step that takes the curry to another level. This recipe uses coconut in two ways - for the gravy and tempering. Fresh coconut is toasted in coconut oil with mustard and curry leaves and added on top of the curry while serving.
Do not skip the coconut in tempering, it won't taste authentic and it doesn't feel heavy as this is served as a small portion in the entire meal. So go ahead, enjoy it!
Since this recipe is one of my favorites, I have also provided some tips to get maximum flavors and taste out of this curry.
Tips to make Best Authentic Kerala Style Pumpkin Erissery
- Always cook the mathanga or pumpkin on stove top. Do not pressure cook. Texture of the vegetable is the key.
- Mash the mathanga lightly with the back of your spoon so that it naturally thickens the curry.
- Using fresh coconut is highly recommended.
- Use Coconut Oil for authentic taste and flavor.
- Add lots of curry leaves.
How to Make Mathanga Erissery - Step by Step Instructions
(1) Wash and soak Red Cow Peas or vanpayar for atleast 5 to 6 hours or overnight. Drain the water used for soaking, refill with fresh water and pressure cook the beans and keep aside.
(2) Peel and dice the pumpkin into thick chunks (as seen in right side pic)
(3) Cook the pumpkin using 1/2 cup of water along with salt and turmeric powder
(4) Using the back of your spoon or ladle, press or mash the cooked pieces of pumpkin. We do not want big chunks of pumpkin for this curry.
(3) For the Coconut gravy, add grated coconut in a mixer grinder jar along with green chillies, cumin seeds (jeera) and 1 Kashmiri Red Chilli or Byadagi (to provide a slight reddish colour to the gravy)
(4) Using 1/2 cup of water, grind this mixture into a thick paste.
Note - If you are using frozen grated coconut, use hot water for grinding.
(5) To the cooked pumpkin add the red cow peas and the coconut gravy.
(6) Mix well, check and add salt to taste. Switch off the flame and prepare for tempering.
(7) Heat a pan, add coconut oil, mustard seeds. Once they crackle add whole dry red chillies and curry leaves. Now add the grated coconut, reduce the heat and saute until the coconut has turned brown.
(8) Be careful not to burn the coconut. Once the coconut is roasted, add the tempering to the pumpkin mixture. Mix well and serve.
Recipe Notes -
- I prefer soaking all beans overnight. They cook faster and are easier to digest. I do not use the water used for soaking the beans. I do use the residual water after cooking the beans.
- It took me 4 whistles to cook the red cow peas in a pressure cooker. Drain the cooking water and use it later for adjusting the consistency of the curry.
- Cook this curry in coconut oil only for maximum flavors and taste.
- The recipe is Gluten Free and Vegan.
Frequently Asked Questions
While Pumpkin or Mathanga is the most popular variety of erissery, you can make this curry using yam or chena and vazhakkai or raw banana as well. Red Cow Peas or Vanpayar is a must in any case.
It stays fresh in the refrigerator for couple of days. It can be reheated in a microwave too. It is a great side dish for chapati or plain paratha too.
Spice will depend on the variety of chillies used. Here the green chillies impart slight heat and the red chilli is used for the mild orange-red colour. Always adjust quantity according to preference.
This recipe is basically oil free unless we add the tempering. The tempering with the toasted coconut adds a lot of flavor and aroma to the Erissery. You can reduce the quantity used for tempering, if you find it too much.
It is made for both Vishu and Onam Sadya since pumpkin is available all year round in India. It is also made for all traditional festivals, including the marriage feast.
Other Traditional Kerala Style Recipes for Sadya
- Idichakka Thoran - Raw or Tender Jackfruit Stir Fry
- Beetroot Thoran - Stir Fry Beets with Coconut
- Pineapple Pachadi - Side Dish with ripe pineapples in a curd and cocont gravy
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Vanpayar Mathanga Erissery | Pumpkin Erissery - Kerala Sadya Recipe
Ingredients
1 cup is 250 ml, 1 tablespoon is 15ml and 1 tsp is 5ml measurement
- 500 gms Mathanga (Pumpkin)
- ½ cup Vanpayar (Red Cow Peas)
- ½ tsp Turmeric Powder
- Salt to taste
For the Coconut Gravy
- ½ cup Grated coconut tightly packed cup
- 2 tsp Jeera or Cumin Seeds
- 1 no Whole dry Kashmiri red chilli
- 2-3 nos Green Chillies
For Tempering
- 1 tbsp Coconut Oil
- 2 tbsp Grated Coconut
- ½ tsp Mustard Seeds
- 2-3 nos Whole dry red chillies
- Curry leaves as required
Instructions
- Wash and soak Red Cow Peas or vanpayar for atleast 5 to 6 hours or overnight. Drain the water used for soaking, refill with fresh water and pressure cook the beans and keep aside.
- Peel and dice the pumpkin into thick chunks (as seen in right side pic)
- Cook the pumpkin using 1/2 cup of water along with salt and turmeric powder
- Using the back of your spoon or ladle, press or mash the cooked pieces of pumpkin. We do not want big chunks of pumpkin for this curry.
- To the cooked pumpkin add the red cow peas and the coconut gravy.
- Mix well, check and add salt to taste. Switch off the flame and prepare for tempering.
- Heat a pan, add coconut oil, mustard seeds. Once they crackle add whole dry red chillies and curry leaves. Now add the grated coconut, reduce the heat and saute until the coconut has turned brown.
- Be careful not to burn the coconut. Once the coconut is roasted, add the tempering to the pumpkin mixture. Mix well and serve.
Notes
- Always cook the mathanga or pumpkin on stove top. Do not pressure cook. Texture of the vegetable is the key.
- Mash the mathanga lightly, once cooked so that it naturally thickens the curry. Do not leave big chunks of the pumpkin in the curry.
- Using fresh coconut is highly recommended.
- Use Coconut Oil for authentic taste and flavor.
- I prefer soaking all beans overnight. They cook faster and are easier to digest. I do not use the water used for soaking the beans. I do use the residual water after cooking the beans.
- It took me 4 whistles to cook red cow peas in a pressure cooker. Drain the cooking water and use it later for adjusting the consistency of the curry.
- The recipe is Gluten Free and Vegan.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan