Mathanga (Pumpkin) Erissery – Onam Recipe
Kate 29 August 2014 0 comments
This is one of my favourite item in a sadya. Also, this is one of the veg dishes that I learnt to make during my initial cooking days. I’ve been wanting to post this recipe here for a long time, but it happened only now. Anyways, what’s a better time than Onam to post this, right?
- Mathanga – 3.5 cups (approx), cut into bite size cubes
- Water – 2 cups
- Coconut – ⅓ cup
- Cumin (jeera) – a pinch
- Green chilli – 2, chopped
- Turmeric – ½ tsp
- Coconut oil
- Mustard – ½ tsp
- Small onion – 4, sliced
- Curry leaves
- Coconut – 2-3 tbsp
- Cook mathanga with 2 cups water and salt. When it is cooked well, mash it well.
- Grind together coconut, jeera, green chilli, turmeric powder with 2.5 tbsp water. Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5-7 mins.
- Heat oil in a pan and fry the coconut till it turns golden brown. Keep it aside. In the same pan, add more oil and crackle mustard. Add sliced onions and curry leaves. Fry till the small onions turns golden brown. Pour this over the cooked mathanga. Garnish with fried coconut.
You can add more water to the mashed pumpkin and continue cooking, if you want. You can also make erissery with kaya (raw banana),chena (elephant yam) and papaya using the same recipe.