How to Make Mathanga Erissery Recipe

By | Published | Onam, Pumpkin, Sambar | No Comment

A delicious Erissery with Pumpkin, this is one of the most fav. dish in Onam Sadya.
Mathanga Erissery

Red Pumpkin – 2 1/4 cups, peeled and cut into 1/2 inch cubes
Salt as per taste
Coconut Oil – 3 tsp
Coconut – 4 tblsp, grated

For Masala:
Coconut – 3/4 cup, grated
Dry Red Chillies – 4 to 6
Cumin Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Water – 1/2 cup

For Tempering:
Coconut Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – 1 sprig

1. Heat a kadhai over moderate heat.
2. Add 3/4 cups of water abd bring to boil.
3. Add the red pumpkin pieces.
4. Add salt to taste.
5. Cover pan and lower heat.
6. Simmer for about 15 minutes or till tender.
7. Using a wooden spoon or a ladle mash the pumpkin pieces.
8. Add the ground coconut masala and simmer uncovered for 2 to 3 minutes.
9. Heat oil for tempering and add the tempering ingredients.
10. When mustard seeds start spluttering add it to the pumpkin mixture.
11. In a different pan heat 3 tsp cocontu oil and add 4 tblsp grated coconut.
12. Fry till golden and drain.
13. Garnish the eriserri with the fried coconut.
14. Serve hot with plain rice.

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