I love humble traditional food. Most of them are packed with healthy ingredients that are nutritious from all angles. I found myself craving for healthy meal the other day, and this pumpkin erissery happened. It’s full of goodness from pumpkin and green gram. The balance between pumpkin, green gram and coconut is pure perfection!
In its very basic form, Erissery, the traditional dish from Kerala ( South India), is made using a combination of vegetables and coconut. You’ll find different variations of this recipe across the state. The combo using pumpkin and green gram is my favorite.
More Pumpkin Recipes
Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce
Pumpkin and green gram in spiced coconut sauce.
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Servings -5
Ingredients
- 2 cups pumpkin diced
- ½ cup green gram you can also use dried red beans
- 1 ½ teaspoon minced garlic
- ½ teaspoon ground turmeric
- ¾ cup grated coconut
- 1 - 2 small green chilies
- ½ teaspoon cumin seeds
- Salt to taste
For Tempered Spices
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 large shallots finely chopped
- 2 dried red chilies broken into small pieces
- 2 tablespoon grated coconut optional
- 1 sprig of curry leaves
Instructions
- Place pumpkin, green gram, ground turmeric, minced garlic and enough water in a pressure cooker. Pressure cook for 5-6 whistles. When pressure has cooled down, open it, and lightly mash the pumpkin using a large spoon. Set aside.
- Meanwhile, place grated coconut, green chilies, and cumin seeds in the bowl of a food processor. Add enough water, and process to a smooth paste. Set aside.
- Transfer cooked pumpkin to a large pan. Place it over medium-high heat. Add ground coconut to pumpkin. Stir well. Add a little water if the mixture is too thick. Season with salt. Cover, cook, for 3-4 minutes. Remove from flame.
- Meanwhile heat oil in a fry pan. Splutter mustard seeds. Add shallots, dried red chilies, coconut (if using) and curry leaves. Saute, stirring occasionally, until shallots turn golden brown. Remove from heat.
- Add tempered spices to pumpkin erissery. Mix well. Serve hot with rice.
Notes
You can substitute green gram with dried red beans or adjuki beans
While tempering, you can also add 2 tablespoon grated coconut . It adds a crunch to the curry.
While tempering, you can also add 2 tablespoon grated coconut . It adds a crunch to the curry.
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Sodium: 48mg | Fiber: 5g | Sugar: 10g
Like this mathanga erissery recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram and YouTube. Don’t forget to check out more Kerala recipes:
- Aviyal
- Sambar
- Varutharacha Sambar
- Olan or Ash Gourd in Coconut Milk
- Pineapple Pachadi
- Beetroot Pachadi
- Kalan
- Olan or Ash Gourd in Coconut Milk
Sudipti says
yum!! Looks great.
Mariposaoro says
Lovely!! Pumpkin is one of my favourite vegetables!!
Priya says
This is one of my favorite Onam recipe. Looks amazing. Can't wait until Onam to make this again.