Erissery

Erissery is a typical Kerala dish that is made mostly with vegetables like pumpkin (Mathanga ) or yam ( chena or suran). My mom always make Mathanga erissery (Pumpkin Erissery) at our home. She also adds Van payar (Red Cow Peas) to it and that gives it a really good taste. Today I am sharing the recipe of simple Mathanga Erissery with out adding Van Payar which is delicious as well. 

Pumpkin has lots and lots of health benefits. It is high in fiber but less in calories. Now thats what we are looking for in a dish :). Has lots of vitamins that is necessary for the growth and repair of tissues in our body. Plus it is a good source of iron, potassium and magesium... Need I go on? ... Also boosts immunity, protect the skin and the benefits are endless... Hope I have convinced all to include pumpkin in our diet... 

Erissery:

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Ingredients:

Pumpkin - (We get pumpkins cut into small sizes in supermarkets and I used a quarter of a full pumpkin for this dish. When they are cut into cubes, comes to around 1.5 cup I guess.)

1/2 cup Grated Coconut

1 Green chilly

1/4 Teaspoon Turmeric

1/2 Teaspoon Chilly Powder

1/2 Teaspoon Cumin seeds

Salt

1 Teaspoon Mustard seeds

3 - 4 Curry Leaves

Prepping:

Step 1: Cut pumpkin into small cubes. Cut green chilly into small pieces.

Step 2: Grind grated coconut, cumin seeds, green chilly, turmeric, chilly powder and salt to a smooth paste by adding little water. 

                                               

Note: As always, Please add green chillies and chilly powder according to your taste and according to the spiciness of the chillies. The chillies that I buy are not that spicy. So I can add 1 geen chilly. But if the ones you buy are spicy, please use lesser quantity of chillies. 

Method of Preparing:

Step 1:

Boil pumpkin by adding little water, turmeric and salt for 5 - 8 min. 

Note: You can add little water than shown in the picture.

Step 2:

Once the pumpkin is boiled, mash them well using a spoon or ladle. 

Step 3:

Now add ground coconut paste to the pumpkin. Mix well. Cover with lid and cook for 5 min. Switch off. 

Forgot to take picture immediately after adding the ground paste. The below pic shows once the pan is switched off.

Step 4: Tempering

Heat oil in a non stick pan. When the oil becomes hot, add mustard seeds. Once they crackle, add curry leaves and switch off.  

Step 5:

Pour the tempering over the pumpkin mixture. 

Step 6:

In the same pan used for tempering, add a little grated coconut and roast for 2 - 3 min. Sprinkle the roasted coconut over the pumpkin mixture. 

Sorry, excuse the messy pan... happens during cooking :D

Serve hot with Rice.