Mathan Erissery is a sweet and zesty curry made with pumpkin and fried coconut, popular in the Kerala style feast called sadhya.
Ingredients
Main Ingredients
- 1 1/2cupyellow pumpkin
- 1/2cuptoor dal
- 1tspchilly powder
- 1/2tspturmeric powder
- salt to taste
- 2tspjaggery
- 1cupgrated coconut
- 1/2tspcumin seeds
- 1cupwater
Tempering
- 1/2tspmustard seeds
- 2piecedry red chilly
- 1sprigcurry leaves
- 2tspcoconut oil
How to make Mathan/Pumpkin Erissery
Cooking the Dal and Pumpkin
In a pressure cooker, add dal and pumpkin pieces with water, chilly powder, turmeric powder, and salt. Cook on medium flame for 3 whistles.
After 3 whistles, remove from the flame and allow to cool.
Open the cooker and mash the mixture.
Preparing the Coconut Paste
Grind 0.5 cup of coconut with cumin seeds to a coarse paste.
Combining Ingredients
Add the coconut paste and jaggery to the cooked dal and pumpkin mix.
Mix well and allow to boil for 10 minutes on low flame.
Tempering
Heat oil in a pan and add mustard seeds. When they pop, add dry red chilly and curry leaves.
Pour the tempering over the erissery.
Final Touch
Heat some oil and fry the remaining 0.5 cup grated coconut until brown.
Add this to the erissery and cover the pan for 5 minutes.
Mix well and serve with boiled rice.
Tips & Tricks
Ensure the coconut is fried to a golden brown for added flavor.
Adjust the amount of jaggery based on your sweetness preference.
Gayatri
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