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vanpayar mathanga curry recipe

cowpeas and sweet pumpkin curry kerala style
Cook Time40 mins
soak cowpas overnight6 hrs
Total Time40 mins
Course: Side Dish
Cuisine: Kerala cuisine
Keyword: cowpeas curry, kerala mathanga curry, mathan, sweet pumpkin, vanpayar recipes
Servings: 4 servings
Author: Jinoo Jayakrishnan
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To grind raw

  • 1/2 cup grated coconut
  • 3 nos red chilli
  • 1/4 tsp cumin seeds
  • 6 nos shallots

for curry

  • 1 cup cowpeas
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 no drumstick
  • 1/4 cup sweet pumpkin - chopped
  • 1 large tomato - chopped
  • salt to taste

for seasoning:

  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 spring curry leaves
  • 1 no red chilli broken
  • 1/2 cup shallots - chopped
  • salt a pinch


  • to grind raw: Grind together grated coconut, cumin seeds, red chilli and shallots.  Grind it to a fine paste and set aside
  • Soak the vanpayar overnight and filter the water. take it in a cooker and add water, turmeric powder and chilli powder. pressure cook it for 3-4 whistles.
  • open and together add pumpkin, drumstick, chopped tomatoes and salt.
  • mix well and let it boil until vegetables are cooked well.
  • Now add the ground masala to the cooked vegetables. Mash it slightly
  • Let it boil for five more minutes for the raw smell of masala goes off.
  • For seasoning: Heat coconut oil in a pan, crackle mustard seeds and add curry leaves, red chilli and chopped shallots. Add a pinch of salt for the onions to get fried well. Fry it until onions are brown.
  • Add the seasoning to the curry