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.

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.

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 ready
2. De skin and Chop the sweet pumpkin . Pressure cook pumpkin and tur dal together with turmeric powder, chilli powder.
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.
4. Open and mash them slightly.
5. Heat coconut oil, pop in cumin seeds, red chilli and curry leaves.
6. Add the grated coconut
7. Fry them until it gets brown.
8. Add the cooked dal+ pumpkin
9. Add salt
10. Pour water to bring it to the consistency required.

Mathanga Erissery – Pumpkin Erissery recipe: