Mathanga Erissery is pureed pumpkin curry from Kerala with fresh and roasted coconut.
There are very few things I enjoy more than the elaborate Onam Sadhya that is eaten on banana leaves. Nothing beats sitting cross legged on the ground and enjoying five to six servings of rice, each accompanied by different curries, stir fries, steamed vegetables, chutneys, relishes, crisps; followed by a large selection of payasams or sweets. I guess we are supposed to eat in moderation, but well, Onam comes just once a year and I always take full advantage of the sumptuous spread without a single thought about my poor waist.
This mathanga curry is one of my favourite ozhichukootan, second only to the parippu curry. It is a very simple curry to make. You need to puree cooked pumpkin with fresh and roasted coconut. Prepare a tadka, and mix it into the pureed pumpkin, and you are good to go!
Mathanga Erissery is pureed pumpkin curry from Kerala with fresh and roasted coconut. There are very few things I enjoy more than the elaborate Onam Sadhya that is eaten on banana leaves. Nothing beats sitting cross legged on the ground and enjoying five to six servings of rice, each accompanied by
Course: side dish
Cooking Time: 60 mins
150 grams pumpkin cubed
3 green chillies cut lengthwise
1 cup water
to taste salt
1/2 medium sized coconut grated
1/2 teaspoon cumin seed
2 pods garlic
2 tablespoons coconut oil
1 teaspoon black mustard seeds
3 dried chili broken
3 shallots chopped
sprig 1 curry leaves
Cook the pumpkin, green chilies along with water and salt till pumpkin cubes are done.
In a pan, dry roast half of the grated coconut on a low flame till golden brown. Take care to keep shifting the coconut around so it doesn’t burn. Once the coconut cools down, puree it along with the remaining coconut, cumin seeds, garlic and cooked pumpkin till smooth. Add water if required so the curry is of pouring consistency. Warm up the mixture and adjust seasoning.
In a small pan, heat the coconut oil. Splutter mustard seeds followed by dried red chilies. Add shallots, and curry leaves and fry till shallots turn brown.
Pour the tadka into the pumpkin. Mix and serve hot with rice.
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