Mathan Erissery/Yellow Pumpkin Curry
This is a traditional Kerala dish typically served with rice. Mathan erissery pairs well with side dishes like potato masala or bitter gourd. It is often prepared as a side dish during Onam/Vishu in a thick gravy form, but this version is made as a main dish with a semi-liquid consistency.
Ingredients
- 250 gms Yellow pumpkin (Cut into 1/2 inch cubes)
- 0.75 cup Tuvar (Split Pigeon Peas)
- 4 tbsp Coconut, grated
- 1 tsp Turmeric
- 1.5 tsp Red chilli powder
- 1.5 tbsp Salt
- 0.5 tsp Jeera (Cumin seeds)
- 0.5 tsp Mustard seeds
- 2 sprig Curry leaves
- 1 tbsp Sunflower oil
- 2.5 cup Water
More recipes using Yellow pumpkin
![Erissery [Pumpkin Daal Curry]](https://firebasestorage.googleapis.com/v0/b/hungrydemocracy-prod.appspot.com/o/erissery-pumpkin-daal-curry-%2Fanita-rajan%2FIMG-20220124-WA0012.jpg?alt=media&token=a0df8200-2ef6-4645-aaa8-5975100a1f6a)
Instructions
- 1Soak the tuvar dal in water for 30 minutes. In a pressure cooker, combine the soaked dal, yellow pumpkin, a pinch of turmeric, and red chilli powder. Cook until the dal and pumpkin are tender. You may cook the pumpkin separately if you prefer it less mashed.
- 2Grind 3 tablespoons of the grated coconut with the jeera to form a smooth paste. Once the dal and pumpkin are cooked, add the coconut paste, remaining turmeric powder, red chilli powder, and salt. Boil the mixture, adjusting the water to achieve a semi-liquid consistency.
- 3In a small pan, heat the sunflower oil and add the mustard seeds. Once they begin to splutter, add the remaining 1 tablespoon of grated coconut and fry until golden brown. Pour this tempering over the prepared dal and pumpkin curry. Garnish with curry leaves.
