Mathanga Erissery / Pumpkin Erissery

Erissery is an essential part of Kerala Sadya or Onam Sadya. Erissery can be cooked with different ingredients like mathanga, chena, Kaya or it can be cooked with a combination of vanpayar too. The cooking method will be the same in all. Here is how I make Mathanga Erissery....

Mathanga Erissery / Pumpkin Erissery

Ingredients:

Mathanga / Pumpkin - 2 cups, diced

Green chilly - 1, chopped
Salt to taste
Grind Together:

Grated coconut - ½ cup
Turmeric powder - ¼ tsp
Green chillies - 3
Cumin seeds - ½ tsp
Garlic - 1 clove
For Tempering:

Coconut Oil - 1 ½ tbsp
Mustard seeds - ½ tsp
Dried red chillies - 2, torn into 2 pieces 
Curry leaves - 2 strands

Small onion / Chumannulli - 3-4, sliced

Ginger - ½ tsp, chopped

Grated coconut - 1 tablespoon 

Method:

• Cook mathanga / pumpkin with chopped green chilly, salt and enough water. Mash pumpkin well with the back of a spoon.
• Grind coconut and all the other ingredients to a fine paste. Add ground paste to the cooked Pumpkin, Let it cook on low flame for 5-8 mins. Remove from heat.
• Heat oil in another pan and splutter mustard seeds. Add small onion, red chillies, curry leaves, ginger and coconut and fry till brown. 
• Pour this over the erissery, mix well and serve hot with rice. 

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