Mathanga erissery

Name: Mathanga erissery
Cuisine: Indian
Ingredients: 250 grms yellow pumpkin; 1/4 teaspoon turmeric powder; 1/2 teaspoon red chilly powder; 1 teaspoon salt; For grinding:; 1/4 cup grated coconut; 2 green chillies; 1/2 teaspoon cumin seeds; 1/3 teaspoon turmeric powder; For seasoning:; 1 table spoon coconut oil; 1/4 teaspoon mustard seeds; 5 sambar onion; 2 teaspoon grated coconut; 1 red chilly; leaves Curry

Renukabala @renubala123

Coimbatore

#CA2025
#keralasadhya

Renukabala @renubala123

Coimbatore

#CA2025
#keralasadhya

Saved

Ingredients

250 grmsyellow pumpkin
1/4 teaspoonturmeric powder
1/2 teaspoonred chilly powder
1 teaspoonsalt
For grinding:
1/4 cupgrated coconut
2green chillies
1/2 teaspooncumin seeds
1/3 teaspoonturmeric powder
For seasoning:
1 table spooncoconut oil
1/4 teaspoonmustard seeds
5sambar onion
2 teaspoongrated coconut
1red chilly
leavesCurry

Saved

Steps

1

Take yellow pumpkin,de seed and peel the outer skin. Dice the pumpkin into cubes. Keep aside.
2

Keep a deep sauce pan and add pumpkin pieces, turmeric powder, red chilli powder, salt,and water. Cook for five minutes.
3

Meanwhile add coconut,green chillies cumin seeds, turmeric powder and water. Grind it into slightly coarse paste.
4

Mix the coconut paste into the pumpkin. Cook for five minutes. Check salt. Once it done, transfer to a serving bowl.
5

Keep a kadai on medium heat add coconut oil, mustard seeds, sambar onion, curry,red chilly when the oil is hot.Let the mustard seeds crackle add the shredded coconut fry till it change into dark brown colour, add the tempering to the pumpkin bowl. Mathanga erissery is ready to serve.
6

Serve it hot with kerala matta rice. Enjoy making delicious mathanga ersseri for the onam sadhya.