Mathanga Erissery

Mathanga Erissery is a time-honored dish from Kerala’s rich culinary tradition, prepared especially during festive feasts like Onam Sadya and temple offerings. Made with ripe pumpkin and ground coconut, it may look mellow, but it carries a depth of flavor-mildly spiced, earthy, and richly savory. Though pumpkin has a natural sweetness, the final dish is not sweet; instead, it is well-balanced with spices, coconut, and a signature tempering that adds a beautiful crunch.

To prepare Mathanga Erissery, start by peeling and cubing ripe pumpkin into small, even pieces. The pumpkin is then cooked with turmeric powder, chilli powder, salt, and just enough water until soft. Once cooked, a portion of the pumpkin is lightly mashed to give the dish a semi-thick texture.

A ground mixture of freshly grated coconut, cumin seeds, and green chilli is then added to the pumpkin. This mixture is gently simmered to bring all the flavors together without overpowering the natural taste of the vegetables.

What truly defines an Erissery is its final tempering. Coconut oil is heated, and mustard seeds are allowed to splutter. Dry red chillies, fresh curry leaves, and a generous spoonful of grated coconut are then added and roasted until golden brown. This toasted coconut topping gives Erissery its signature nutty aroma and texture, making it truly satisfying.

Erissery is typically prepared as part of the Sadya, the traditional vegetarian feast served on banana leaves. Usually, either Erissery or Kootukari is included in a Sadya menu-not both. However, in grand and ceremonial feasts like the Aranmula Valla Sadya, both dishes may be prepared and served, showcasing the full diversity of Kerala’s festive cuisine.

Mathanga Erissery is best served warm alongside steamed rice, papadam, and other Sadya elements like avial, thoran, olan, and pachadi. It is not just a dish-it is part of a ritual, a cultural memory passed down through generations.

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Mathanga Erissery

Author: Ushadevi Cooking Method: Sauteing, Steaming Cuisine: Kerala Courses: Curries & Side Dishes, Lunch, Vegan, Vegetarian

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup Brown Peas
• 2 cup Pumpkin sliced
• 2 ¹⁄₄ cup Grated Coconut
• ¹⁄₄ teaspoon Turmeric powder
• 1 ¹⁄₂ teaspoon Chilly powder
• 1 teaspoon Mustard seeds
• 1 tablespoon Coconut oil
• ¹⁄₄ teaspoon Cumin seeds
• 1 teaspoon Salt
• 1 spring Curry leaves
• 2 Dry Red Chillies

Instructions

1. Clean the brown peas and cook them until about 70% done.
2. Clean the pumpkin, remove the skin, and cut it into small cubes.
3. Add the pumpkin cubes to the partially cooked peas along with turmeric powder, chilli powder, and salt.
4. Cook the mixture until the pumpkin is soft and well-cooked.
5. Grind 2 cups of grated coconut with cumin seeds and a little water to make a thick paste.
6. Add the coconut paste to the cooked vegetables and simmer for a few minutes.
7. In a separate pan, heat oil and add mustard seeds.
8. When they start to splutter, add curry leaves and dry red chillies. Sauté for a minute.
9. Add the remaining grated coconut and roast until it turns brown (be careful not to burn it).
10. Add the roasted coconut mixture to the curry and mix well.
11. Mathanga Erissery is ready.