Mathan Erissery is a sweet and zesty curry made with pumpkin and fried coconut, popular in the Kerala style feast called sadhya.
Ingredients
Main Ingredients
- 1 1/2cupyellow pumpkin
- 1/2cuptoor dal
- 1tspchilly powder
- 1/2tspturmeric powder
- salt to taste
- 2tspjaggery
- 1cupgrated coconut
- 1/2tspcumin seeds
- 1cupwater
Tempering
- 1/2tspmustard seeds
- 2piecedry red chilly
- 1sprigcurry leaves
- 2tspcoconut oil
Nutrition (per serving)
Calories
137.5kcal (6.88%)
Protein
4.5g (9%)
Carbs
20.0g (7.27%)
Sugars
5.0g (10%)
Healthy Fat
0.8g
Unhealthy Fat
6.8g
% Daily Value based on a 2000 calorie diet
How to make Mathan/Pumpkin Erissery
Cooking the Dal and Pumpkin
In a pressure cooker, add dal and pumpkin pieces with water, chilly powder, turmeric powder, and salt. Cook on medium flame for 3 whistles.
After 3 whistles, remove from the flame and allow to cool.
Open the cooker and mash the mixture.
Preparing the Coconut Paste
Grind 0.5 cup of coconut with cumin seeds to a coarse paste.
Combining Ingredients
Add the coconut paste and jaggery to the cooked dal and pumpkin mix.
Mix well and allow to boil for 10 minutes on low flame.
Tempering
Heat oil in a pan and add mustard seeds. When they pop, add dry red chilly and curry leaves.
Pour the tempering over the erissery.
Final Touch
Heat some oil and fry the remaining 0.5 cup grated coconut until brown.
Add this to the erissery and cover the pan for 5 minutes.
Mix well and serve with boiled rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
137.5kcal (6.88%)
Protein
4.5g (9%)
Carbs
20.0g (7.27%)
Sugars
5.0g (10%)
Healthy Fat
0.8g
Unhealthy Fat
6.8g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the coconut is fried to a golden brown for added flavor.
Adjust the amount of jaggery based on your sweetness preference.
FAQS
How do I cook Mathan Erissery in a pressure cooker?
To cook Mathan Erissery in a pressure cooker, add 1.5 cups of yellow pumpkin and 0.5 cups of toor dal with 1 cup of water, 1 tsp of chilly powder, 0.5 tsp of turmeric powder, and salt to taste. Cook on medium flame for 3 whistles, then allow it to cool before mashing the mixture.
Can I make Mathan Erissery vegan or vegetarian?
Yes, Mathan Erissery is naturally vegetarian and can easily be made vegan by ensuring that the jaggery used is free from animal products. This dish is compatible with both vegan and vegetarian diets.
What can I substitute for toor dal in Mathan Erissery?
If you don't have toor dal, you can substitute it with split yellow moong dal or red lentils. Both options will provide a similar texture and flavor to the dish.
How should I store leftover Mathan Erissery?
Leftover Mathan Erissery can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water if needed to maintain moisture.
What dishes pair well with Mathan Erissery?
Mathan Erissery pairs beautifully with boiled rice, but you can also serve it alongside other Kerala-style dishes like sambar, rasam, or a variety of vegetable stir-fries for a complete meal.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia