Mathanga Erissery

A traditional dish from Kerala, this pumpkin curry is an essential dish of the Onam sadya menu.

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Mathanga Erissery is one of the popular and traditional recipes of Kerala. It is an important dish on the Onam Sadhya menu.

Mathanga Erissery or Pumpkin Erissery is a mild curry made using pumpkin and coconut.

The dish can be served as a side dish or with steamed rice.

5 from 2 votes

Mathanga Erissery Recipe

A traditional dish from Kerala, this pumpkin curry is an essential dish of the Onam sadya menu.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Kerala

Keyword: Kerala cuisine, Onam Sadya, Pumpkin

Ingredients for Mathanga Erissery

• 250 g Pumpkin
• 3 Green Chillies
• 1/2 tsp Cumin Seeds
• 1/4 cup Grated Coconut
• 1/2 tsp Turmeric Powder
• as per taste Salt

To Temper:

• 1 tbsp Oil
• 1/2 tsp Mustard Seeds
• 2 Red Chillies
• 1/4 tsp Fenugreek Seeds
• 2 tsp Grated Coconut
• 6 Shallots (Sambar Onions) Finely Chopped

How to make Mathanga Erissery

• Peel the outer skin of the pumpkin and chop them finely.
• Add salt, two green chillies, turmeric powder and required water to boil the pumpkin.
• when boiled, mash the pumpkin thoroughly.
• Grind the remaining green chillies, grated coconut and cumin seeds to a smooth paste.
• Add this paste to the boiled pumpkin.
• Cook until the gravy is thick.
• Heat a pan under medium flame.
• Add the mustard seeds, fenugreek seeds, red chillies and temper it.
• Add the shallots and fry them.
• Add the grated coconut and cook till it turns golden brown.
• Add this mixture to the pumpkin gravy and mix well.
• Serve with steamed rice.

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