Mathanga Erissery Recipe (Pumpkin Coconut Curry)
Servings 4 -5
Ingredients
- 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
To Grind
- Coconut - 1/2 coconut grated
- Cumin seeds - 1 tbsp
For seasoning
- Coconut - 1 full coconut grated
- Mustard Seeds - 1 tsp
- Whole Red chilli - 3-4 broken
- Curry leaves - 7-8
- Coconut oil - 3 tbsp
Instructions
- 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.