Go Back
+ servings

Mathanga Erisserry

Pumpkin(Mathanga) curry
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 6 people

Ingredients
  

  • 1/4 kg Pumpkin Mathanga
  • 100 gm Vanpayar
  • 1/2 of Grated coconut
  • 8 nos Green chillies
  • 1 tsp Cumin seeds Jeerakam
  • 6 nos Small onions Kunjulli
  • 1 tsp Turmeric powder
  • Salt As reqd

For seasoning:

  • 1 tsp Coconut oil
  • 1 tsp Mustard seeds
  • 3 nos Red chillies Kollamulaku
  • Curry leaves A few
  • 1/2 cup Grated coconut

Instructions
 

  • Wash the van payar and cook it in the pressure cooker.
  • Cut the pumpkin into small pieces and add to the cooked van payar and cook further.
  • Grind together grated coconut, green chillies, small onions, cumin seeds, turmeric powder and salt.
  • Add it to cooked pumpkin and payar.
  • Cook again for 15 mins.
  • Heat oil in a pan.
  • Add mustard seeds and when they splutter, add red chillies, grated coconut and curry leaves.
  • Stir, until the coconut turns brown.
  • Pour this seasoning into the curry.
  • Mix well.
Tried this recipe?Let us know how it was!