Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Mathanga Erissery

Traditional 127. Mathanga Erissery recipe

🧺 Ingredients

• 500g yellow pumpkin, cubed 2cm
• 1 cup red cowpeas (matured), cooked
• 120g fresh grated coconut
• 4 green chilies
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 8-10 curry leaves
• 1 medium onion (100g), sliced
• Salt to taste

👩‍🍳 How to make Mathanga Erissery

1. Prepare coconut paste (3 mins, no heat): Grind coconut, cumin seeds, green chilies to smooth paste using 1/4 cup water. Visual: paste should be creamy, no grit.
2. Boil pumpkin (10 mins, medium-high heat 170°C): Boil pumpkin cubes with 1 cup water and turmeric until 70% soft. Visual: can pierce with fork but still holds shape.
3. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds, curry leaves. Visual: seeds pop vigorously.
4. Add onion (2 mins, medium heat 160°C): Add sliced onion, sauté until light golden. Visual: onion translucent.
5. Combine (8 mins, medium heat 160°C): Add cooked pumpkin and cowpeas, coconut paste, salt. Stir well. Cook until pumpkin fully tender and sauce thickens. Visual: paste should coat vegetables.

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