Mathanga Erissery Recipe: Pumpkin Erissery is a delightful dish from Kerala cuisine, showcasing the versatility of pumpkin, a member of the squash family. Also known as Mathanga Erissery, this curry offers a harmonious blend of mildly tempered flavors, with subtle sweetness from the pumpkin and coconut. Notably, it’s both gluten-free and vegan, making it suitable for plant-based diets.
About Mathanga Erissery:
- The Malayalam term “mathanga” translates to “yellow pumpkin” in English. “Erissery” refers to a Kerala-style curry featuring vegetables or legumes, coconut paste, and a tempering of typical South Indian spices.
- This dish holds significance in Kerala’s culinary tradition, often served during the Onam festival’s vegetarian feast known as “sadya.”
- In this recipe, I share a version of Mathanga Erissery without onion or garlic, offering a comforting yet flavorful option for meals.
- Prepared with pumpkin and black-eyed beans, along with ground spices and a coconut paste, this Pumpkin Erissery embodies the essence of Kerala’s cuisine. The tempering, infused with curry leaves, mustard seeds, dried red chilies, and fresh coconut, adds depth to the dish.
- As a classic Kerala recipe, this Pumpkin Erissery employs coconut oil for tempering. While I’ve used black-eyed cowpeas, red cowpeas or pigeon peas are suitable alternatives. Variations of erissery can also be made with unripe plantains, yam, and other ingredients.
About This Pumpkin Erissery Recipe:
- For this recipe, I drew inspiration from two sources on Kerala cuisine, ensuring authenticity and fidelity to traditional methods. The Pumpkin Erissery recipe follows a straightforward approach, emphasizing the essence of the dish.
- After cooking the pumpkin and cowpeas, the coconut paste is added and simmered, followed by tempering with South Indian ingredients in coconut oil. The use of coconut oil lends a classic flavor to the dish, though other vegetable oils can be substituted if desired.
- Pumpkin Erissery pairs exceptionally well with steamed rice, making for a satisfying meal. However, it can also be enjoyed alongside sambar for added variety.
Expert Tips: Mathanga Erissery Recipe
- Onions and garlic: While traditionally omitted for religious feasts like Onam sadya, you can incorporate them for everyday cooking.
- Coconut paste: Ensure the coconut paste is smooth and finely ground, with a thick to medium consistency.
- Ingredient swaps: Experiment with different vegetables or legumes, such as yam or raw banana, and consider alternatives to cowpeas, like pigeon peas.
- Type of coconut: Fresh, frozen, or unsweetened desiccated coconut can be used, each imparting a distinct flavor to the curry.
- Spiciness: Adjust the number of green chilies to suit your preference for a spicier curry.
- Fats: While coconut oil is preferred for tempering, other vegetable oils can be used as substitutes.
Ingredients: Mathanga Erissery Recipe
For cooking pumpkin:
- 200 to 250 grams of pumpkin (kaddu), approximately 1.5 to 2 cups peeled and chopped pumpkin cubes
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder (optional)
- Salt, as required
- 1 cup water, or as needed
- For cooking black-eyed peas:
- ½ cup black-eyed peas (white cowpeas) or red cowpeas
- 2 to 2.5 cups water, or as needed
For the coconut paste:
- ¾ cup fresh grated coconut, fresh or frozen
- ½ teaspoon cumin seeds
- 1 green chili or 1 teaspoon chopped
- ½ cup water, or as required
For tempering:
- 1 or 1.5 tablespoons coconut oil or any vegetable oil
- ½ teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 to 2 dry red chilies, kept whole or broken and deseeded
- 2 to 3 tablespoons fresh grated coconut, fresh or frozen
Instructions: Mathanga Erissery Recipe
Preparation:
- Rinse the black-eyed peas or cowpeas thoroughly with water.
- Pressure cook them with 2 to 2.5 cups of water and a bit of salt on medium heat for 7 to 9 whistles, or until completely cooked and softened. Drain and set aside.
- Alternatively, for quick cooking, soak the black-eyed peas in water for one to two hours. Once soaked, cook them in a pressure cooker, allow the pressure to drop naturally, and then drain excess water.
- Rinse, peel, and chop the pumpkin into bite-sized cubes.
Making Pumpkin Erissery:
- In a saucepan or medium-sized pot, combine the pumpkin cubes and 1 cup of water.
- Add turmeric powder, red chili powder (if using), and salt.
- Cover the pan and cook the pumpkin for 12 to 15 minutes, or until softened, over low heat.
- Check the pumpkin occasionally to ensure the water has not dried up. If needed, add more water and continue cooking.
- Once the pumpkin is tender, turn off the heat.
- Meanwhile, in a grinder jar, combine the grated coconut, green chili, and cumin seeds. Add ½ cup water and grind to a smooth paste.
- Add the coconut paste to the cooked pumpkin in the pan. Also, add the cooked black-eyed peas.
- Adjust the consistency by adding ½ cup water or more if the mixture is too thick. It should be thick to slightly thick.
- Stir well and simmer on the stovetop for 10 to 12 minutes, or until the flavors are well combined. Add more water if the curry becomes too thick.
- Once done, cover and set aside.
Making Tempering:
- In a small pan, heat coconut oil. Add mustard seeds and allow them to crackle.
- Then, add curry leaves and dry red chilies. Fry until the curry leaves become crisp and the red chilies change color.
- Add grated coconut and sauté until golden brown. Keep stirring on low heat to prevent burning.
- Pour the entire tempering mixture into the Pumpkin Erissery and stir to combine.
- Serve hot or warm with steamed rice or sambar.
Conclusion:
Mathanga Erissery Recipe is a flavorful and comforting dish from Kerala cuisine, featuring the natural sweetness of pumpkin and the richness of coconut. With its simple yet aromatic flavors, it’s a versatile recipe that can be enjoyed as part of a traditional meal or paired with other dishes. Whether you’re a fan of Kerala cuisine or looking to explore new flavors, Pumpkin Erissery is sure to delight your taste buds with its blend of spices and textures.
FAQs about Mathanga Erissery Recipe
Can I use other types of pumpkin for this recipe?
While the recipe calls for yellow pumpkin, you can experiment with other varieties of pumpkin or squash, adjusting the cooking time as needed for different textures and flavors.
Can I substitute black-eyed peas with other legumes?
Yes, you can substitute black-eyed peas with other legumes like red cowpeas, pigeon peas, or even chickpeas for a variation in flavor and texture.
Is it necessary to use coconut oil for tempering?
While coconut oil adds a traditional flavor to the dish, you can use any vegetable oil as a substitute if desired. However, keep in mind that the flavor may vary slightly.
Can I make Pumpkin Erissery ahead of time?
Yes, you can prepare Pumpkin Erissery ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Simply reheat it before serving.
Can I freeze Pumpkin Erissery?
Yes, you can freeze Pumpkin Erissery for longer storage. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
