Mathanga Erissery Recipe is a traditional South India Recipe with a lot of health benefits. You will often see this recipe as an essential part of the Onam Sadya in Kerala.
A few days back I was sent an email with a few questions by one of the leading websites here in India, as part of an interview questionnaire that they were running on food bloggers.
One of the questions was, “What motivates you to keep blogging?”
An interesting question, isn’t it?
This is, in fact, a question that is asked of every blogger. As to what is it that keeps them motivated to keep doing what they do?
And I often think of it this way.
Is it only a blogger who needs motivation to keep doing what he is doing everyday?
The answer is, “Not really”.
Blogging is just another activity, much like the many other things that are a part of our routine.
I have often seen Dilip, needing that extra bit of motivation to get himself out of bed and get ready for office. And I have seen this with a lot of people around me.
People who have a regular job needed just as much motivation to do what they do, as a blogger like me.
And this was the same for kids too, who at times have to be pushed to go to school.
The only place where you might not need motivation is when you know that your life depends on what you are doing. When you know your living or, dying depends upon the next breath that you take, you don’t really need motivation to breathe.
You will just do it.
And this is a point where I ask myself if there is really something called as “Motivation”.
Personally, I think it doesn’t exist. You just go do it because it’s what your life depends on.
I really loved this video on “Motivation” by Mel Robbins and I am sure you too will. I could very easily relate to what she was saying in there and that countdown formula that she talks about is something that has really worked for me.
Let me know your thoughts by commenting below.
On that note, let us get straight onto this week’s recipe.
Mathanga Erissery Recipe (Pumpkin Coconut Curry)
Since the time Pumpkin has been marked as a “Superfood”, it has started getting all the attention it lacked until then. People have started to acknowledge the health benefits of pumpkin.
Though Pumpkin seeds are the most sought after these days, Pumpkin in itself has a lot of health benefits.
Its fiber content, Potassium and Vitamin C are all good for heart and hence Pumpkin is considered good for your heart.
Pumpkin has also proven to boost vision and provide better sleep.
With all of that benefits, it would be a huge loss if you are not including pumpkin in your food.
Mathanga Erissery Recipe or, Pumpkin Coconut Curry has all the goodness of Pumpkin and Coconut in it. This is a traditional south Indian dish mostly seen in Tamil Nadu and Kerala. In fact, Mathanga Erissery Recipe is an essential component of the Onam Sadya in Kerala.
A lot of people don’t like it because of its slightly sweet taste but if you can combine it with some other slightly spicy dishes or, even a good pickle, it will be an awesome combination.
For another pumpkin recipe, that I am sure you would love, Click here…
Mathanga Erissery Recipe (Pumpkin Coconut Curry)Print Pin Rate Share on Facebook
- Pumpkin - 500 grams cut into small size cubes
- Water - as required
- Red chilli powder - to taste
- Turmeric - 1/2 tsp
- Jaggery - 1/2 tbsp
- Salt - to taste
- Coconut - 1/2 coconut grated
- Cumin seeds - 1 tbsp
- Coconut - 1 full coconut grated
- Mustard Seeds - 1 tsp
- Whole Red chilli - 3-4 broken
- Curry leaves - 7-8
- Coconut oil - 3 tbsp
- Cut the pumpkin into small cubes.
- Grind coconut and jeera to a fine paste by adding little water to it. Set aside.
- In a kadhai or saucepan add pumpkin, turmeric powder, chilli powder, salt, water and cook until it gets well cooked.
- Once the pumpking gets well cooked, mash it well.
- Now add the coconut paste to the mashed pumpkin, mix well and cook on low flame for 5-7 mins.
- In the meanwhile in another pan, add oil and crackle mustard.
- Once the seeds starts crackling add curry leaves and whole red chilli.
- Now add coconut to it and fry the coconut until golden brown. (keep stiring, the coconut should not get burnt)
- Add the fried coconut mixture to the pumpkin curry and mix everythng well. (Do not cook after adding the fried coconut, just keep it covered for some time)
- So the mathanga erissery is ready now, you can serve it along with plain rice.
- People from south India prefers to have it along with boiled rice, but you can also have it along with white rice as well.
- You can make any side dish of your choice if you want.
- Normally I prefer to have this curry along with rice and papdam or papad, without and side dish.
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