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Erissery-Mathanga Van Payar Erissery|kothiyavunu.com
Sangeetha

Erissery-Mathanga (Pumpkin) Van Payar Erissery

Erissery is one of the traditional recipe of Kerala (South India).Merger between sweetness of pumpkin and coconut takes your taste buds to another level.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 -6
Course: Side Dish
Cuisine: India, Kerala, South Indian
Calories: 107
Ingredients Method Notes

Ingredients
  

  • Yellow Pumpkin /Mathanga : 1 cup diced
  • Red oriental beans/Van payar : 1/2 cup
  • Turmeric powder /Manjal podi : 1/4 tsp
  • Salt to taste
  • To Grind :
  • Small Onion /Shallots : 1-2 optional
  • Green Chillies : 3-4
  • Grated Coconut : 1/2 cup
  • Cumin Seeds : 1/2 tsp
  • For Tempering :
  • Dry Red Chillies : 2 nos
  • Grated Coconut : 4 tbsp
  • Curry leaves : 1 sprig
  • Mustard seeds : 1 tsp
  • Coconut Oil : 2 tsp

Method
 

  1. Soak red beans overnight; pressure cook the beans with enough water, red chilly powder, turmeric powder and salt for 4-5 whistle. After the pressure settles open the cooker.
  2. Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slightly mash the pumpkin pieces.
  3. Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : The paste should not be watery, it should be in chutney consistency.)
  4. Add this ground coconut paste and mix thoroughly with pumpkin and red beans.
  5. Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)
  6. Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.
  7. Serve with hot Kerala Red Rice and papadam. Enjoy!

Notes

  • If the pumpkin is not ripe then you can add 1/2 tsp of sugar.
  • You can make erissery using Yam, Raw Banana, Raw Papaya, Jackfruit
  • Prepare the erissery using coconut oil, if you want the authentic Kerala taste.
    The consistency of the dish should be reasonably thick
Disclaimer: The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.