Thursday, 27 February 2014

Yellow Pumpkin with Black eyed Peas in Coconut Curry / Mathanga Erissery

Pumpkin Erissery / Mathanga Erissery is one of the dishes served during Onam Sadya. It is a traditional recipe of Kerala, a state in South India. This is the first time I am preparing this dish. I followed Rajani's recipe from her blog at with few changes. 



Preparation Time : 20 Min
Cooking Time : 20 Min
Yield : 2 Servings
Overnight Soaking required for black eyed Peas


  • 1 Cup Yellow Pumpkin (peel off thick skin, wash and dice evenly)
  • 1/2 Cup Black Eyed Peas ( soak overnight in 1 Cup of water)
  • 1/2 Cup Coconut Milk ( I extracted milk from a fresh brown coconut. If you are using from the tin, take 1/4 Cup coconut milk and add 1/4 Cup Water to make it thin. Store bought coconut milk in the Tin is usually very thick)
  • Salt as required 

For Grinding

  • 1/4 Cup Coconut
  • 1 Green Chilli
  • 1/2 Teaspoon Cumin Seeds / Jeera
  • 2 Garlic Cloves
  • 2 Tablespoon Water

For Seasoning

  • 1/2 Teaspoon Mustard Seeds
  • 5 Curry leaves
  • 1 Red Chilli
  • a pinch of Hing
  • 1/2 Teaspoon Oil


1. Boil Black eyed peas : If you have not soaked it overnight, there is a short cut. In a pan over medium heat, dry roast black eyed peas till you see brown spots on them or till nice aroma comes. Then soak these dry roasted peas in 1 Cup water for 30 Min. Pressure cook them with 1/4 Teaspoon salt for 3 whistles on low flame
2. Grind all the ingredients listed under grinding to a smooth paste
3. In a pan over medium heat, add oil. When the oil is hot, add mustard seeds. When they pop, add curry leaves, red chilli and hing and switch of the flame immediately. Transfer this seasoning to the serving bowl in which you are going to serve erissery

4. Now return the pan to the stove and add diced pumpkin along with ground coconut paste , salt and cook on medium flame until pumpkin is almost cooked
5. At this stage add coconut milk and cooked black eyed peas to the pumpkin and give it a good stir. Cook for 5 min more
6. Switch of the flame and transfer the erissery to the serving dish in which we have the prepared seasoning. Mix evenly so that seasoning is coated evenly
7. Serve it as a side with Rice / as part of Onam Sadya Meal


No comments:

Post a Comment