Mathanga Erissery

5 from 5 votes

Mathanga Erissery (Kerala Pumpkin Erissery) is a traditional Kerala Sadya recipe made with yellow pumpkin and azuki beans in a creamy coconut gravy, flavored with garlic and topped with a crunchy coconut tempering, perfect for Vishu and Onam festivals.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Indian

Servings: people

Calories: 90kcal

Author: Nisha

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.

Nutrition