Mathanga Erissery | Kerala Pumpkin Erissery Recipe is gluten free and Indian vegan. This dish is also known as Elisseri in some parts of Kerala. Yellow pumpkin is called as Mathanga in Malayalam. We call it as parangikkai or manja poosanikai or arasaanikkai in Tamil. My aunt is from Kerala and I have learnt lot of Kerala based recipes from her. She generally makes a version of erissery with with plaintains and yam. Her version won’t have any lentil and without onion.
Other pumpkin based recipes in TMF,
Pumpkin recipes collection Few years back when we had potluck for vishu /tamil new year my close friend happened to cook Mathanga Erissery / Mathan Erissery. I love coconut based dishes and this one with sautéd fried onion and roasted coconut tasted so delicious. After that occasion I have tasted her mathanga erissery recipe and recently got the recipe from her. I prepared it few times and before I would forgot I want to make a note in my blog for my future reference too.
How to cook pumpkin and bean?
I generally use Pressure cooker and instant pot (electric cooker) often and my kitchen. With the soaked bean pumpkin erissery can be prepared within 30 minutes. I tried to cook both bean and pumpkin at the same time.
This is one of easiest way to cook them together and less number vessel. Alternatively beans and pumpkin can also cooked in two separators or bean alone can be cooked in cooker and pumpkin can be cooked in stove top.
Ingredients:
Yellow Pumpkin - 1 cup + 1/2 cup diced ( 175 grams)
Red beans /red chori / azuki beans/ black-eyed beans: 1/4 cup or 50 grams
Chili powder - 1/4 tsp
Turmeric powder - pinch
Salt - as needed
To grind:
Coconut - 1/4 cup
Cumin seeds - 1/2 tsp
Green chili - 1
To temper:
Coconut oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Dry red chili - 1
small onion - 5, roughly chopped
Coconut - 3tbsp
How to make pumpkin erissery in the pressure cooker with step by step pictures
Soak red beans overnight
Rinse the bean well for 3 or 4 times and add the rinsed bean around the edges the pressure cooker
In a small separator add pumpkin, turmeric powder, chili powder, and salt. Keep the separator in the middle
No need to add water for the pumpkin. Cover the separator with a plate
Add 3/4 cup of water or 150 grams of water around the cooker and pressure cook for 4-5 whistles. After the pressure settles down open the cooker
Discard the bean cooked water and rinse the bean well in tap water In a mixie jar add coconut, cumin seeds, green chili, and very little water; ground the mixture
Take the pressure cooker to add beans, cooked pumpkin and ground mixture (add water if required based on the consistency you desire the erissery)
Cook for 4 -5 minutes and switch off
In a small pan add oil and when oil is hot add mustard seeds and let it splutter
Add red chili, curry leaves and saute
Put on onion and cook till onions are translucent
Finally coconut and cool they turn golden brown
Transfer the tempering to the mathanga erissery and mix well
For making pumpkin erissery in instant pot / IP
Add soaked beans around the edges of the instant pot vessel In a small separator add pumpkin, turmeric powder, chili powder, and salt. Keep the separator in the middle. Cover the separator with a plate Add 3/4 cup or 150 grams of water around the instant cooker and cook it in the bean mode. Let the pressure settle down naturally
Follow the rest of the steps similarly and make mathanga erissery in sauté mode
