Wednesday, August 30, 2017

Pumpkin Erissery | Mathanga Erissery | Onam Sadya Recipes

Print Friendly and PDF
pumpkin errisery
Pumpkin Erissery recipe with step by step photos.Pumpkin is one of  those favorite vegetables for the little one and hence I get pumpkin at least once a week.It is boring to eat the same preparation again and again and hence tried this pumpkin curry-kerala style for the first time.I had got a brief about this recipe from a Kerala friend and also checked the recipe in Mallika Badrinath's cook book and also referred maria's menu.Though the versions are slightly different from each other but the basic ingredients remain the same.My friend's version and Mallika badrinath cookbook version use red chilies for spicyness and do not add shallots in the recipe and the version I am posting is slightly different with the addition of green chilies and shallots but the remaining ingredients being the same.I have also mentioned few more options in the notes where pumpkin can be replaced with other vegetables.Few use red cowpeas along with pumpkin in this yeriseri recipe.
Pumpkin erissery also known as Mathanga errisery is one of the items that is served for Onam sadya.As Onam is around the corner I thought of posting a sadya recipe which will be apt for the festival.I am a novice to Kerala cuisine and have just a basic knowledge of the cuisine because of my blogging journey.I would like to explore more about this cuisine and will post more recipes in future.I have posted another famous kerala dish Avial which is a medley of vegetables in a coconut base,if you are interested check it out.
Check out other Pumpkin recipes in my blog:
mathanga errisery
Here is how to make pumpkin errisery recipe with step by step photos:
Pumpkin(Mathanga) Erissery Recipe:

Serves 2
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Kerala | Category: Side dish/Curry

2-3 cups Yellow Pumpkin
1/2 tsp Turmeric powder
1/2 cup grated Coconut
2-3 Green chilies
1/2 tsp Cumin seeds
Salt,to taste

to temper:
2 tsp Coconut oil/regular oil
1/2 tsp Mustard seeds
1 tsp Urad dal
4-5 Shallots,sliced
2-3 Red chilies
a sprig of Curry leaves

3 tbsp grated fresh Coconut


  • Wash and remove the skin and seeds of pumpkin and cut into small cubes and add enough water to it and cook for 8-10 mins.You can even pressure cook it for one whistle.Once it is cooked drain the extra water and slightly mash half of the cooked pumpkin pieces.
  • Dry roast or roast the grated fresh coconut in little coconut oil until it turns crispy and keep it aside.
  • Grind the grated coconut with green chilies,turmeric powder,cumin seeds and salt to a fine paste by adding enough water.
  • Meanwhile in another pan heat coconut oil and crackle mustard seeds and add urad dal and fry until it turns red and then add sliced shallots and fry until they become slight pinkish and then add red chilies and curry leaves and let them wilt.
  • Add the ground coconut mixture to the cooked pumpkin pieces and mix it nicely and let it cook.
  • Pour this tempering over the cooked pumpkin erissery.

While serving add the fried coconut over the curry and serve it hot.


  1. You can add even red cow peas in the curry and cook it along with coconut and follow the same recipe.
  2. Green chilies can be replaced with red chilies.
  3. Raw banana,yam or Raw papaya can be used instead of pumpkin to prepare erissery.
  4. Coconut oil gives a nice flavor to the curry and hence do not skip it.If you do not like you can use regular vegetable oil.
  5. The addition of shallots is optional and is used in some parts of Kerala.
pumpkin errisery


Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top