Mathanga Erissery (Kerala Pumpkin Erissery) is a classic Vishu or Onam Sadya recipe made with yellow pumpkin and azuki beans in a creamy, garlic-infused coconut gravy. Finished with a tempering of mustard seeds, red chilies, and crispy browned coconut, this traditional Kerala dish is comforting and packed with an authentic medley of flavors in every bite!
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Why will you love this?
- It's one of the most delicious highlights of a traditional Sadya feast; the irresistible pairing of yellow pumpkin and azuki beans is truly a match made in heaven. Another dish from the sadya made with azuki beans, which you will love, is the Kerala olan recipe.
- This Mathanga Erissery recipe may seem a bit elaborate at first glance. However, having grated coconut ready makes the process much easier, just like we did in making payar thoran, and the incredible flavor is truly worth the effort.
- Made with minimal spices, yet packed with flavor from the garlic-infused coconut gravy.
- Pairs perfectly with other Sadya favorites like Inji curry, avial, sambar, cabbage thoran, beetroot kichadi, and kaalan made with kalan recipe and rice, making it a perfect addition to a festive spread.
- Versatile enough to enjoy beyond Sadya, you can serve it with steamed rice or even roti for a comforting everyday meal.
Ingredients
- Azuki beans are soaked and pressure-cooked with salt and water.
- Yellow pumpkin cut into medium-sized bites.
- Spices: Turmeric, Red chili powder, Black pepper powder.
- Grated coconut, Cumin, mustard seeds, and dry red chilies.
- Curry leaves, shallots, garlic, and green chilies.
How to make Mathanga Erissery?
The cooking process can be broadly classified into three steps: firstly, cooking the pumpkin and beans with spices, next grinding the coconut paste, and finally tempering the erissery with mustard and fried coconut.
Step 1)Start by soaking the azuki beans in water for 6-8 hours or overnight. Pressure cook them with a little salt and water until soft and well-cooked, and keep them aside.
Step 2)Meanwhile, cook the chopped yellow pumpkin with spices in a small amount of water, covered, until tender. This should take about 12-15 minutes. Step 3)Coarsely grind the grated coconut with garlic and green chilies, and set it aside for later use.
Step 5 -6)Once most of the water has evaporated and the pumpkin is cooked, add the cooked azuki beans and let the mixture thicken slightly.
Step 7-8)Reduce the heat, then add the ground coconut mixture and mix well. Add curry leaves and adjust the salt as needed.
Step 9-10)Next, we prepare the tempering. Heat the coconut oil and let the mustard seeds splutter along with the dry red chilies. Add curry leaves and shallots, and sauté until fragrant. Stir in the grated coconut and cook until it turns golden brown and crisp.
Step 11-12)Pour this tempering over the cooked pumpkin and azuki bean mixture. Mix gently, cover, and let it rest for a few minutes before transferring to a serving dish.
Useful Tips
- Soak and pressure cook the azuki beans ahead of time to make the cooking process quicker and smoother.
- Grind the coconut coarsely with garlic and green chilies for the best texture and authentic flavor.
- Keep the final consistency thick and slightly coarse. This dish is not meant to be runny.
- Do not skip the tempering; it adds a signature aroma and enhances the overall taste of the dish.
- You can use either freshly grated coconut or frozen coconut; both work well without compromising flavor.
Recipe FAQs
The best way to avoid the pumpkin from getting mushy is by cooking it with a little water on the stove top, covered, and checking it from time to time. Add only water just enough to cook it.
The consistency should be semi-solid and not runny, so add just enough water to cook the ingredients.
Raw banana and yams can also be used in making Erissery.
Grind the coconut coarsely and not into a smooth paste to get an authentic taste.
Related Recipes
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Mathanga Erissery
Equipment
- 1 Pressure cooker
Ingredients
- 1.5 cups azuki beans soaked and cooked
- 2.5 cups pumpkin yellow cut into medium size
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp black pepper powdered
- 1 tsp salt
For grinding
- 1.5 cups coconut grated
- 2 cloves garlic medium size
- 2 green chilies
For Tempering
- 1 tbsp mustard seeds
- 3-4 red chilies dry
- 2-3 shallots chopped
- 1 stalk curry leaves
- ¾ cup coconut grated
Instructions
- Wash and soak azuki beans in water overnight or for 6- 8 hours.
- Pressure cook the beans with a little salt and water for about 4 whistles and keep aside.
- Grind the grated coconut, garlic, and green chilies to a coarse paste and keep aside.
- Cook the yellow pumpkin with a little turmeric, chili powder, and salt until done.
- Add the cooked azuki beans to the pumpkin that is being cooked and mix well.
- Next, add the ground coconut paste.
- Add curry leaves and mix well.
- Heat some coconut oil. Temper mustard seeds, dry red chilies, and curry leaves.
- Add grated coconut and brown it well.
- Add this to the azuki beans and pumpkin that is cooked.
Video
Notes
- Soak and pressure cook the azuki beans ahead of time to make the cooking process quicker and smoother.
- Grind the coconut coarsely with garlic and green chilies for the best texture and authentic flavor.
- Keep the final consistency thick and slightly coarse. This dish is not meant to be runny.
- Do not skip the tempering; it adds a signature aroma and enhances the overall taste of the dish.
- You can use either freshly grated coconut or frozen coconut; both work well without compromising flavor.
Made this Mathanga Erissery and it turned out really good—simple, comforting, and full of great texture. Will definitely make it again!
Great authentic recipe and super easy to make.
This worked exactly as written, thanks!
It's my first time trying mathanga erissery and I can say it's a fantastic dinner. So healthy and cozy. Thanks for sharing!
This was such tasty comfort food! We all enjoyed the flavors and can't wait to try more of your recipes.