Thursday, December 11, 2014

Maththangka Erissery - Yellow Pumpkin Curry

Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.

Recipe Source :Julie  ( Erivum Puliyum)


yellow pumpkin (mathaga )200 gram
turmeric powder ¼ tspn
chilly powder 1/2 tsp

To grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3

To temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp


Wash and remove the skin and seeds , cut the cube sized pieces.


  1. In a wide vessel maththangka ( pumpkin), salt, chilli pwd  and  add enough water let it cook for 10 – 15 minutes covered on low medium flame.
  2. In the meantime, grind the coconut , shallots & cumin seeds to a smooth paste.
  3. Uncover the lid, mash a few cubes with the back of the spoon and leave some just like that. (If its very watery you can mash the rest too to make it thick, otherwise leave a few just like that.)
  4. Add the ground paste to the boiled pumpkin cubes.
  5. Let it come to a slow boil for 2 minutes. Put off flame.
  6. In another pan, Heat oil. Splutter mustard seeds, curry leaves. Fry red chillies.Saute the sliced shallots till light pink in color.
  7. Then add the reserved shredded coconut and fry till light brownish color appears evenly.
  8. Pour this over the curry, Mix & serve.

Servings~ 3-4 adults

* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery. The water added for cooking pumpkin should be accordingly.


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