Mathan Erissery ~ Pumpkin Erissery
Mathan Erissery or Mathan Erisseri – a sweet and spicy curry with the sweetness from the pumpkin and coconut with some heartiness from the beans. A very popular menu item for the Kerala style feast called Sadya.
- 2 cups peeled and cubed pumpkin
- ½ tsp turmeric powder
- 1 cup red beans / red chori / azuki beans can be substituted with black eyed peas
- ¼ cup grated coconut
- For Grinding
- ½ cup grated coconut
- 2 tsp red chilli powder
- 1 Thai bird chilli
- ½ tsp cumin seeds
- For tempering ½ tsp coconut oil
- 4-5 curry leaves
- ½ tsp mustard seeds
- 2-3 dried red chillies
Soak the beans in water for a few hours and cook them well. (I pressure cooked them). Bring 1 cup water to a boil and add the pumpkin and the turmeric powder to it. Cook till the pumpkin is soft and tender. Mash and keep aside.
Grind all the ingredients together, under “for grinding”, to a very smooth paste. Add this to the mashed pumpkin. Add a little water if it is too thick and cook a little more over medium heat. Add the cooked beans and salt. Heat the oil for tempering and add the mustard seeds, once they splutter add the curry leaves and red chillies and pour over the erisseri.
Dry roast the ¼ cup grated coconut till golden brown and add this to the erissery and mix well.