Erissery-Mathanga (Pumpkin) Van Payar Erissery with Video
Anyone who is familiar with proper Kerala feast knows about the Erissery. It’s one of the traditional recipes of Kerala, South India. Made with a combination of vegetables and pulses, using ground coconut paste, and finally seasoned with roasted coconut. Erissery is a must have dish during Kerala sadya.
The merger between the sweetness of pumpkin, and coconut, take your taste buds to another level. From south to north, there are a lot of various recipes for preparing an erissery.
Erissery can be made with Papaya, Jackfruit, Raw banana, Yam, etc. This Mathanga Van Payar Erissery (Pumpkin-Red beans Roasted coconut Curry) is the traditional popular one, served on Kerala Sadya(feast). Erissery is a good accompaniment with Kerala Red Rice and with Kanji. If you haven’t tried yet, Do give a try and I am sure you will like it. Enjoy!
Check out other Kerala Sadya Recipes
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Recipe Video Erissery-Mathanga (Pumpkin) Van Payar Erissery
Recipe Card for Erissery-Mathanga (Pumpkin) Van Payar Erissery
Erissery-Mathanga (Pumpkin) Van Payar Erissery
Ingredients
- Yellow Pumpkin /Mathanga : 1 cup diced
- Red oriental beans/Van payar : 1/2 cup
- Turmeric powder /Manjal podi : 1/4 tsp
- Salt to taste
- To Grind :
- Small Onion /Shallots : 1-2 optional
- Green Chillies : 3-4
- Grated Coconut : 1/2 cup
- Cumin Seeds : 1/2 tsp
- For Tempering :
- Dry Red Chillies : 2 nos
- Grated Coconut : 4 tbsp
- Curry leaves : 1 sprig
- Mustard seeds : 1 tsp
- Coconut Oil : 2 tsp
Instructions
- Soak red beans overnight; pressure cook the beans with enough water, red chilly powder, turmeric powder and salt for 4-5 whistle. After the pressure settles open the cooker.
- Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slightly mash the pumpkin pieces.
- Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : The paste should not be watery, it should be in chutney consistency.)
- Add this ground coconut paste and mix thoroughly with pumpkin and red beans.
- Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)
- Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.
- Serve with hot Kerala Red Rice and papadam. Enjoy!
Notes
- If the pumpkin is not ripe then you can add 1/2 tsp of sugar.
- You can make erissery using Yam, Raw Banana, Raw Papaya, Jackfruit
- Prepare the erissery using coconut oil, if you want the authentic Kerala taste.
The consistency of the dish should be reasonably thick
Nutrition
Hope you all will enjoy making this Mathanga Vanpayar Erissery.Don’t forget to let me know your opinion if you try.
Happy Cooking and Happy Eating!
Sangeetha
Hi Wahid, I’m so glad to know that erissery recipe came out well for you.Thanks for trying and taking time to leave a comment here.
Appreciate it very much.Please do try out other recipes too when you have time. Hope you will like it.
Cheers!
Sangeetha
I live in New Zealand, and while driving through the countryside last week stopped at a farm selling Butternut pumpkin (orange colour inside, like our mathanga). At home when I cut it to make a traditional New Zealand Soup (Pumpkin and Sweet Potato soup), I kept thinking what to do with the other half of the pumpkin. Suddenly a childhood memory popped up, eating Onasadya in Kerala, and having a dish of pumpkin and payar. So just googled and found this recipe. Tried it today, and received a big tick from the whole family. And I must give full credit to the recipe. Well done Sangeeta!
Hi Anoop, First of all I’m sorry for the delayed reply. I guess somehow I missed your comment. I’m really happy to know that this recipe turns out well for you everytime and also that your family loved it 🙂 Thanks a lot for sharing your feedback, it means a lot.Hope you will try more recipes from here.
Happy cooking!
Sangeetha
I make this quite often nowadays. And every time it turns out just fine. My family loves it.
Thanks
Anoop
You’re welcome Diya, Thank you for trying and letting me know.I’m so glad that it turned out well for you. Hope you get to try more recipes from here and like them too.
Happy Cooking!
Sangeetha
Hi Sangeetha,
I tried this and it came out really well! Drizzling coconut oil really made a huge difference.. Thanks for the details!
SUPERB !! I tried and it came out delicious .. thank you so much for the recipe and I like the way of presenting your recipes coz they are told in the most simplest way and even the smallest things are being explained. Thanks a lot !
Hi Sangeetha, I made this today and it came out excellent. Thank you! Easy to make!
Wonderful recipe.. will try and let you know..
Wonderful recipe … Will try and let you know…
Hi
The amount of red chilly powder is not mentioned.
I put 3/4 tsp anyway. Thanks for the recipe.
You're welcome Thanuja! I'm so glad that you like the recipes posted here.Your sweet comment means so much!:) Please do keep me posted with your valuable feedback when you try the recipes from here
Happy Cooking!
Sangeetha
Thanks a lot for trying and letting me know. Hope you get to try other recipes and like them too.
Cheers!
Sangeetha
Hi, your website and your recipes both rock!!!!the pics are absolutely drool worthy!!!!!!! I am a Maharashtrian married to a Malayalee and your recipes are a lifesaver. Thanks a ton!!!!! Keep up your great work….muah
thanks chechi i love all your recepes
Tried n came out well
Welcome and you're welcome Betty! Did you make it?Please do keep me posted with your feedback when you try.Hope you try out other recipes too.
Cheers!
Sangeetha
thanks sangeetha for your mathanga erissery recipe
thanks sangeetha for the recipe. mathanga in the market reminded me of erissery and i landed in your blog