"Erissery" is popular coconut based curry in the Kerala cuisine. It is prepared with vegetables like yellow pumpkin, yam, plantain and drumstick. Before you start thinking about the colour of my 'Mathanga'- ie., pumpkin erissery, let me share the reason for my erissery's bright yellow colour. Usually , half to one teaspoon of red chilli powder is added to give a bright orange colour to the erissery. Since I omitted the red chilli powder, my erissery is looking like Moru Kuzhambu or Moru curry. But, let me assure you that the taste is so different from Moru curry as no curd is used in this recipe.
This is a straight forward recipe where the vegetables are boiled along with green chillies and then simmered in a coconut, cumin, garlic gravy. Then are then tempered with the spices.
Sounds easy and delicious, is'nt it ? Do use yam and raw banana along with yellow pumpkin to make an authentic Kerala Special Mathanga erissery. Give it a try and you are going to love it.
Mathanga Erissery | Kerala Style Yellow Pumpkin Coconut Curry:
Preparation time : 10 minutes
Cooking time : 15-20 minutes
Serves : 4
1 Cup = 250 ml
To be boiled :
1 cup yellow pumpkin ( peeled and cubed)
1 raw banana ( peeled and cubed)
1/4 cup yam/senaikizhangu/jimikhand
1 drumstick ( optional, but adds to the taste)
1 sprig curry leaves
3 green chillies
1/8 teaspoon turmeric powder
salt to taste
For the ground spice paste :
1/2 cup coconut ( finely chopped)
5 shallots ( peeled)
2 garlic pods
1/2 teaspoon red chilli powder OR 2 dry red chillies
1 teaspoon cumin seeds
For the tempering :
2 teaspoons coconut oil
1/2 teaspoon mustard seeds
1 sprig curry leaves
For garnish :
1 teaspoon coconut oil
2 tablespoons grated coconut
|ingredients are ready for the erissery|
1. Boil the vegetables till they are soft .
2. Grind all the ingredients given under ' for the ground spice paste' to a smooth paste using little water and turmeric powder.
3. Heat a wok/kadahi with coconut ol and temper with mustard seeds and curry leaves.
4. Add the boiled vegetables and salt and mix well.
5. Stir in the ground spice paste and let the gravy boil along with the vegetables over low flame for 5-7 minutes.
6. You can stir and lightly mash the vegetables.
Note : I haven't mashed the vegetables much as my family like a little bit of texture in the gravy.
7. Switch off.
8. Heat oil in a small pan and fry the grated coconut till they turn light brown and garnish the erissery with the same.
Your delicious and healthy Kerala traditional Mathanga Erissery is ready to be served for the Sadya.
Wishing you and your family a very Happy Festival.
Happy Cooking !