Kerala Style Mathanga Payar Erissery | Varutherissery | Onam Recipes


Kerala Style Mathanga Payar Erissery is one of the traditional dishes, very popular in Kerala Cuisine and served for functions like and Onam and Vishu. The easy to prepare and delicious Varutherissery tastes great with white rice. This merger dish with the sweetness of pumpkin/mathanga and other spicy ingredients, takes your taste buds to another level of satisfaction. Among Onam Recipes, this recipe has the topmost rating both in terms of nutrition as well as symbolising the authentic flavors of Kerala dishes. But one thing, always remember to garnish in fresh coconut oil that will render the true flavors of Kerala dishes. This is a popular side dish from God’s Own Country. Kerala Style Mathanga Payar Erissery is very nutritious, a combo of Red Cow Peas and pumpkin. This vegan curry dish is a favorite among Malayali community. Regarding pumpkin variety, you can use the red and yellow varieties available. Remove the hard outer skin and chop into small chunks.

Kerala Style Mathanga Payar Erissery is unique and special with pressure cooked Van Payar blended with pumpkin cubes and spicy ingredients. A spicy coconut mixture serves as the curry base. And in the end, its’ that special tempering with fried coconut that does the trick. ‘Irresistible’ is the word I use for the dish. The dish is satisfying, soothing and very wholesome too. As you know the protein rich red cow peas is more than enough to render healthy nutrients needed for us. Pumpkin is rich in Vitamin A and other vital nutrients. It is better to soak Vanpayar a few hours before preparation. And the most vital point, always use fresh coconut for the dish. This erissery recipe is pretty straightforward and simple. I personally love Erissery dishes that had been a favorite right from childhood. You can explore a well detailed Kerala Style Mathanga Payar Erissery here.

Kerala Style Mathanga Payar Erissery | Varutherissery | Onam Recipes

Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Kerala
Servings 4 People



  • Take a pressure cooker and add cleaned pumpkin pieces and cow pea along with red chilly powder, turmeric powder, salt and required water.
  • Pressure cook for 4-5 whistles or until cow pea is cooked well.
  • This recipe uses coconut in two ways – for the gravy and tempering. Now take 3/4 cup grated coconut and add into the blender for preparing coarse textured mixture. Grind grated coconut with cumin seeds, green chillies and garlic into a coarse mixture.
  • Add coarsely ground coconut mixture into the cooked cowpea and pumkin. Adjust salt and mix well. Let it boil. Switch off the stove.
  • Tempering – This is the crucial step that takes the curry to another level. Heat oil in a pan and splutter mustard seeds and add dry red chillies. Then add 1/2 cup grated coconut and roast till it becomes golden brown in color.
  • Finally add some curry leaves and turn off the flame. Be careful not to burn the coconut. Make sure that the coconut is roasted with an aromatic flavor.
  • Add the tempering to the cooked pumpkin mixture. Mix well and serve.
  • Serve!


You can visit this link Sadya Special Kootu Curry. You can also visit this link Inji Puli.
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