Pumpkin Erissery Or Mathanga Erissery Is a mild and tempered curry with light sweet tones made with pumpkin, cowpeas & coconut. It is one of the essential dishes that is served during Onam sadya. This dish is also known as Elisseri in some parts of Kerala.
Ingredients
1 cup yellow pumpkin/ dudde cut into cubes
Salt to taste
For the masala paste:
3/4 cup grated fresh coconut( reserve 2 tblsp for roasting)
1 tsp jeera/ cumin seeds
5 peppercorns
3 red chillies
1/2 tsp turmeric pdr
1/2 tsp oil
In oil roast jeera, pepper, red chillies. Grind with coconut and turmeric pdr
For the tempering:
3 tsp oil
1 tsp mustard
1/2 tsp jeera/cumin seeds
1 sprig of curry leaf
1 red chilli bits
Procedure
Put the pumpkin cubes in a vessel, add 1/2 cup water, 1 tsp salt and cook till it becomes tender
Add the masala paste, water if needed and adjust the consistency of the gravy according to your taste
Make it boil for 5 mins and turn off the flame
In a pan heat 1 tsp oil and roast the reserved coconut gratings till brown and crisp
Add it to the prepared curry. Put the remaining 2 tsp oil in the same pan, add mustard.
Once the mustard crackles add jeera, curry leaves, red chilli bits and fry for a second
Turn off the flame and add this tempering to the curry
And your erriseri is ready to serve
Serve hot with rice.
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