|

Mathanga Erissery recipe – Pumpkin Erissery without grinding coconut

Spread what you love

Mathanga Erissery recipe – Pumpkin Erissery is a traditional kerala dish made with sweet pumpkin/yellow pumpkin, lentils and coconut. This recipe is with tur dal and without grinding coconut.

Mathanga Erissery - Pumpkin Erissery

One of my version of Pumpkin erissery without dal is a super quick and easy method of making it. But with dal it tastes totally different and traditional recipe includes the dal in it.

CLICK HERE FOR THE RECIPE OF PUMPKIN ERISSERY WITHOUT DAL

This version of mathan erissery is without grinding coconut.
The reason we skip grinding coconut is it increases in volume and when cooking for just couple of people at home, it is better to skip grinding coconut. This is the version of erissery mostly followed at my home. We grind coconut and add only when during festival days or when we have guests at home. Otherwise we follow this simple recipe.

Mathanga Erissery - Pumpkin Erissery

Variations to Erissery:

Lentils used in Erissery:
  • Tur dal
  • black eyed cow peas which is known as payaru in Malayalam and thattapayaru in Tamil.
  • Also with Red cow peas which is known as Vanpayar / Thattapayeru in Malayalam/Tamil.
  • Green gram dal which is also known as Cherupayaru in malayalam and pachai payaru in tamil
Vegetable used in erissery:
  • Sweet pumpkin
  • Yam
  • Plantain/raw banana

Mathanga Erissery recipe – Video

Mathanga Erissery – Pumpkin Erissery pictorial description:

  1. Get all your ingredients readyMathanga Erissery - Pumpkin Erissery
  2. De skin and Chop the sweet pumpkin . Pressure cook pumpkin and tur dal together with turmeric powder, chilli powder.Mathanga Erissery - Pumpkin Erissery
  3. Add little water enough for the vegetable and dal and pressure cook for 3-4 whistles. I like them to be mushy and not chunky. If you wanted chunks in curry. stop with 2-3 whistles. You can also cook dal separately in that case.Mathanga Erissery - Pumpkin Erissery
  4. Open and mash them slightly.Mathanga Erissery - Pumpkin Erissery
  5. Heat coconut oil, pop in cumin seeds, red chilli and curry leaves.Mathanga Erissery - Pumpkin Erissery
  6. Add the grated coconutMathanga Erissery - Pumpkin Erissery
  7. Fry them until it gets brown.Mathanga Erissery - Pumpkin Erissery
  8. Add the cooked dal+ pumpkinMathanga Erissery - Pumpkin Erissery
  9. Add saltMathanga Erissery - Pumpkin Erissery
  10. Pour water to bring it to the consistency required.Mathanga Erissery - Pumpkin Erissery

Mathanga Erissery – Pumpkin Erissery recipe:

Mathan Erissery

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 servings

Ingredients

  • 2 cups sweet pumpkin chopped
  • 1/2 cup tur dal
  • 1/8 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tbsp coconut oil
  • 1/4 tsp cumin seeds
  • 2 dry red chilli
  • 1 spring curry leaves
  • 1/4 cup grated coconut
  • salt to taste

Instructions

  • De skin and Chop the sweet pumpkin . Pressure cook pumpkin and tur dal together with turmeric powder, chilli powder.
  • Add little water enough for the vegetable and dal and pressure cook for 3-4 whistles. Open and mash them slightly.
  • Heat coconut oil, pop in cumin seeds, red chilli and curry leaves. Add the grated coconut and Fry them until it gets brown.
  • Add the cooked dal and pumpkin, add salt and Pour water to bring it to the consistency required.
Spread what you love

Similar Posts

2 Comments

Comments are closed.