Mathan/Pumpkin Erissery

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Gayatri (@rene121)

Mathan Erissery is a sweet and zesty curry made with pumpkin and fried coconut, popular in the Kerala style feast called sadhya.

Mathan/Pumpkin Erissery recipe
Prep Time
15min
Cook Time
30min
Total Time
45min

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • yellow pumpkin
    yellow pumpkin
    1 1/2cup
  • toor dal
    toor dal
    1/2cup
  • chilly powder
    chilly powder
    1tsp
  • turmeric powder
    turmeric powder
    1/2tsp
  • salt to taste
    salt to taste
  • jaggery
    jaggery
    2tsp
  • grated coconut
    grated coconut
    1cup
  • cumin seeds
    cumin seeds
    1/2tsp
  • water
    water
    1cup

Tempering

  • mustard seeds
    mustard seeds
    1/2tsp
  • dry red chilly
    dry red chilly
    2piece
  • curry leaves
    curry leaves
    1sprig
  • coconut oil
    coconut oil
    2tsp

How to make Mathan/Pumpkin Erissery

Cooking the Dal and Pumpkin

  1. Step 1

    In a pressure cooker, add dal and pumpkin pieces with water, chilly powder, turmeric powder, and salt. Cook on medium flame for 3 whistles.

  2. Step 2

    After 3 whistles, remove from the flame and allow to cool.

  3. Step 3

    Open the cooker and mash the mixture.

Preparing the Coconut Paste

  1. Step 1

    Grind 0.5 cup of coconut with cumin seeds to a coarse paste.

Combining Ingredients

  1. Step 1

    Add the coconut paste and jaggery to the cooked dal and pumpkin mix.

  2. Step 2

    Mix well and allow to boil for 10 minutes on low flame.

Tempering

  1. Step 1

    Heat oil in a pan and add mustard seeds. When they pop, add dry red chilly and curry leaves.

  2. Step 2

    Pour the tempering over the erissery.

Final Touch

  1. Step 1

    Heat some oil and fry the remaining 0.5 cup grated coconut until brown.

  2. Step 2

    Add this to the erissery and cover the pan for 5 minutes.

  3. Step 3

    Mix well and serve with boiled rice.

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

Tips & Tricks

  1. Ensure the coconut is fried to a golden brown for added flavor.

  2. Adjust the amount of jaggery based on your sweetness preference.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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