Pumpkin Erissery | Mathanga Erissery | Onam Sadya Recipes

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:

• Kaddu ki Sabzi | Pumpkin Curry | Bhopla Bhaji
• Sweet Pumpkin Curry | Sihi Kumbalakayi Gojju
• Gummadikaya(Pumpkin) Pulusu
• Gummadikaya(Red Pumpkin) Sambar
• Pumpkin-Carrot Soup
• Red Pumpkin Yogurt Salad

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

Ingredients:

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

Method:

• 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.

Notes:

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.

Technorati Tags: pumpkin erissery recipe,pumpkin recipes,kerala onam sadya,kerala recipes,mathanga erissery recipe,yellow pumpkin recipes,side dish for rice,yeriseri recipe

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Sihi Kumbalakai Gojju | Sweet Pumpkin Curry | Pumpkin Gojju Recipe

My mom rarely used to prepare any pumpkin dish as she does not eat this vegetable.All she used to prepare with red pumpkin is Sambar, this gravy which pairs up beautifully with chapatis/plain rice flour rotis and also she prepares the fryums using the thick pumpkin skin.After I started cooking I have learnt various recipes with pumpkin like Simple Kaddu ki Sabzi, Pumpkin Yogurt Salad, Meethi Kaddu ki Sabzi . Red pumpkin is slightly sweeter in taste and this gravy is a perfect medley of sweet,sour and richness from the coconut gravy.

Gojju is a typical Karnataka dish which is mainly spicy,sour and slightly sweet gravy. There are various vegetable Gojju recipes and also a simple Tomato Gojju which pairs beautifully with rice or chapati.Kumbalakai Gojju is one of my favorite gojju and its tastes best with Uttha Rotti or Chapati, but one can serve it with rice or roti or dosa too,it tastes equally nice. I must say that this Pumpkin Gojju is my most favorite preparation with sweet pumpkin, you need to try to believe it.

Check out other Sweet Pumpkin recipes in my blog:

• Simple Kaddu ki Sabzi
• Pumpkin Yogurt Salad
• Meethi Kaddu ki Sabzi 
• Sweet Pumpkin Sambar

Sihi Kumbalakai Gojju Recipe:

Serves 3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Karnataka | Category: Side dish for Rice/Rotis

Ingredients:

2 cups Yellow Pumpkin,cut into 1"cubes

1 medium Onion, roughly chopped

a small sprig of Curry leaves

1.5 tsp Tamarind pulp

1 tsp Jaggery

1/2 tsp Turmeric powder

a pinch of Asafoetida

1/2 tsp Mustard seeds

2 tbsp Oil

Salt to taste

to grind:

1/2 cup grated fresh/frozen Coconut

2 tbsp Fried gram(Putnala Pappu/Hurigadale)

2-3 Guntur Red chillies,spicy variety

2 Byadige Red chillies

1.5 tsp Coriander seeds

3/4 tsp Cumin seeds

1/2 tsp Oil

Method:

• Heat 1/2 tsp of oil and add coriander seeds,cumin seeds and red chillies(both the varieties) and fry them until they change the color.

• Grind the roasted ingredients with fresh grated coconut, fried gram to a smooth paste using enough water.
• Heat oil in a kadai and crackle mustard seeds.Add curry leaves and asafoetida and fry until they wilt.

• Add the chopped onions and fry until they turn pink and then add chopped pumpkin pieces and fry nicely until the oil coats all the pieces.

• Add salt and turmeric powder and mix nicely and add 1-2 tbsp water and cover it cook until the pumpkin is 80% done.

• Now add ground paste and fry for 2-3 mins until the mixture is bit dry.
• Add 3/4 cup water to it and cook until done.Add jaggery and tamarind pulp and cook for 2-3 mins.

Serve it hot with Rice/Roti/Chapati/Dosa/Uttha Rotti. I like it  more with Uttha Rotti and Chapati.

Notes:

1. The addition of jaggery enhances the taste of the pumpkin gojju and hence don't skip it.
2. This gravy turns very thick as it sits and hence add enough according to the consistency you need.
3. You can follow the same recipe and make Badanekayi(Eggplant) Gojju or Bendekayi (Ladiesfinger) Gojju by replacing the pumpkin with these vegetables.

Technorati Tags: pumpkin gojju recipe, karnataka recipes, south indian recipes, sweet pumpkin recipes, pumpkin gojju, sihi kumbalakai gojju, side dish for rice, side dish for rotis.

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