This Pumpkin Erissery recipe is a Kerala-style curry made with ripe pumpkin, cowpeas and freshly ground coconut. The dish has a mild, slightly sweet taste and is finished with a tempering of spices in coconut oil, along with browned coconut for added flavor and texture. Also known as Mathanga Erissery, it is traditionally served as part of the Onam Sadya meal. It pairs best with steamed rice.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Kerala, South Indian

Ingredients

  • 200 to 250 grams pumpkin ((kaddu) - approximate 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)
  • ½ cup black eyed peas (- (white cowpeas) or red cowpeas)
  • 2 to 2.5 cups water (or as needed)
  • 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)
  • 1 or 1.5 tablespoon 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)

Method

Preparation

  1. Rinse the cowpeas or black eyed beans very well in water a few times.
  2. Pressure cook them with 2 or 2.5 cups water with a bit of salt on medium heat for 7 to 9 whistles or more until they are cooked completely and softened. Drain and keep aside.For a quick cooking of the black eyed peas, soak them in water for one to two hours.
  3. Let the pressure drop on its own in the cooker and then only open the lid. Drain all the water using a strainer and keep the cooked black eyed peas aside.
  4. Rinse the pumpkin, peel and chop into bite sized cubes.

Making mathanga erissery

  1. Take the pumpkin cubes and 1 cup water in a saucepan or medium-sized pot.
  2. Add turmeric powder, red chili powder and salt.
  3. Cover the pan and cook the pumpkin for 12 to 15 minutes or more on a low heat till they are softened.
  4. Check the pumpkin a few times when they are cooking, to see if the water has not dried up. If the water dries up, then add some more water and continue to cook.
  5. Switch off the heat once the pumpkins are tender.
  6. While the pumpkins are cooking, take the grated coconut, green chilli and cumin in a grinder jar.
  7. Add ½ cup water and grind to a smooth and fine paste.
  8. Add this coconut paste to the cooked pumpkins in the pan. Also add the cooked black eyed peas.
  9. Add ½ cup water or more if the consistency looks very thick. The consistency is thick to slightly thick.
  10. Stir well and place the pan on the stovetop and simmer for 10 to 12 minutes or more till the flavors are well blended.
  11. If the curry becomes very thick, add some more water. The consistency of the curry is thick to slightly thick, so adjust the amount of water according to your preferences.
  12. When done cover with a lid and keep aside.

Making tempering

  1. In a small pan, heat coconut oil. crackle the mustard seeds first.
  2. Then add the curry leaves and the red chilies.
  3. Fry till the curry leaves start to become crisp and the color of the red chilies change.
  4. Add the grated coconut and sauté till the coconut becomes golden.
  5. The fresh coconut gratings absorb all the oil.
  6. So keep on stirring and sauté on a low heat, so that the coconut does not get burnt and there is even browning.
  7. Pour this whole tempering mixture into the Mathanga Erissery.
  8. Stir and serve Pumpkin Erissery hot or warm with some steamed rice or sambar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.