Mathanga Erissery
A classic Kerala dish featuring sweet pumpkin and earthy red cowpeas cooked in a creamy coconut gravy. The final tempering with roasted coconut adds a delightful aroma and texture. A must-have for any Sadya feast!
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Red Cowpeas
- b.Rinse the soaked red cowpeas (vanpayar). In a pressure cooker, combine the cowpeas with 1.5 cups of water.
- c.Pressure cook on medium heat for 3-4 whistles, or until they are soft but still hold their shape (about 15 minutes).
- d.Let the pressure release naturally. Set aside, retaining the cooking water.
- 2
Step 2
- a.Cook the Pumpkin
- b.In a large pot or kadai, add the cubed pumpkin, turmeric powder, red chili powder, and 1 tsp of salt.
- c.Pour in 1 cup of water, mix well, and bring to a boil.
- d.Cover and cook on medium-low heat for 10-12 minutes, or until the pumpkin is tender and easily pierced with a fork.
- 3
Step 3
- a.Prepare the Coconut Paste
- b.While the pumpkin is cooking, add 1 cup of grated coconut, cumin seeds, green chilies, and garlic cloves to a blender.
- c.Add 1/4 cup of water and grind to a smooth, fine paste.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Once the pumpkin is cooked, gently mash a few pieces with the back of a spoon against the side of the pot. This helps to thicken the gravy.
- c.Add the cooked cowpeas along with their cooking water to the pot.
- d.Stir in the ground coconut paste and the remaining 0.25 tsp of salt. Mix gently to combine.
- e.Simmer on low heat for 5-7 minutes, allowing the flavors to meld. Do not let it come to a rolling boil after adding the coconut paste.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and let them splutter completely.
- c.Add the broken dried red chilies and the sprig of curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the remaining 1/4 cup of grated coconut. Reduce the heat to low and roast, stirring continuously, for 3-4 minutes until it turns a deep golden brown.
- 6
Step 6
- a.Finish and Serve
- b.Pour the entire tempering, including the roasted coconut and oil, over the simmering curry.
- c.Stir well to incorporate. Turn off the heat, cover the pot, and let it rest for at least 10 minutes for the flavors to infuse deeply.
- d.Serve hot with steamed rice or as part of a traditional Sadya.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the cowpeas is essential for them to cook evenly and quickly.
- 2Don't overcook the pumpkin; it should be soft enough to mash slightly but not turn into a complete puree.
- 3The key to an authentic Erissery is the roasted coconut in the tempering. Take your time to roast it to a perfect golden brown on low heat for the best aroma and flavor.
- 4If the curry becomes too thick, you can add a little warm water to adjust the consistency.
- 5For a slightly sweeter taste to balance the spices, you can add a small piece (about 1 tsp) of jaggery along with the coconut paste.
Adapt it for your goals.
Protein Swap
Use black-eyed peas (chawli) or black chickpeas (kala chana) instead of red cowpeas for a different texture and flavor.
Vegetable AdditionVegetable Addition
Incorporate raw banana (vazhakka) or yam (chena) along with the pumpkin. Cook them together until tender.
Richer GravyRicher Gravy
For an extra creamy and rich version, add 1/4 cup of thick coconut milk at the very end, after turning off the heat.
No GarlicNo Garlic
For a traditional Sadya-style version, you can omit the garlic from the coconut paste.
Why this is on our healthy list.
Rich in Fiber
The combination of pumpkin and red cowpeas makes this dish an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Red cowpeas (vanpayar) are a valuable source of plant-based protein, essential for muscle repair, growth, and overall body function.
Packed with Vitamins and Minerals
Pumpkin is loaded with Vitamin A (from beta-carotene), which is crucial for vision and immune health. The dish also provides essential minerals like potassium and iron.
Contains Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that serves as a quick and efficient source of energy for the body.
Frequently asked questions
Yes, it is a very nutritious dish. Pumpkin is rich in vitamins and antioxidants, red cowpeas provide excellent plant-based protein and fiber, and coconut offers healthy fats. It's a well-balanced, wholesome curry.