Here is the recipe…
Cook mathanga with 2 cups water and salt. When it is cooked well, mash it well. Grind together coconut, jeera, green chilli, turmeric powder with 2.5 tbsp water…
Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5-7 mins…
Heat oil in a pan and fry the coconut till it turns golden brown. Crackle mustard, add sliced onions and curry leaves. Fry till the small onions turns golden brown. Pour this over the cooked mathanga. Garnish with fried coconut…
Ingredients
- 3.5 cups Mathanga (Yellow Pumpkin) ( cut into bite size cubes)
- 2 cups Water
- 1/3 cup Coconut
- A pinch Cumin
- 2 Green chilli (chopped)
- 1/2 tsp Turmeric
- Salt
- Coconut oil
To temper
- 1/2 tsp Mustard
- 4 Small onion (sliced)
- Curry leaves
Garnishing
- 2-3 tbsp Coconut
Instructions
- Cook mathanga with 2 cups water and salt. When it is cooked well, mash it well.
- Grind together coconut, jeera, green chilli, turmeric powder with 2.5 tbsp water. Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5-7 mins.
- Heat oil in a pan and fry the coconut till it turns golden brown. Keep it aside. In the same pan, add more oil and crackle mustard. Add sliced onions and curry leaves. Fry till the small onions turns golden brown. Pour this over the cooked mathanga. Garnish with fried coconut.
Notes
You can add more water to the mashed pumpkin and continue cooking, if you want. You can also make erissery with kaya (raw banana),chena (elephant yam) and papaya using the same recipe.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
Have you tried these today?
Pages: 1 2
Hi Maria,
I usually make it with vanpayar but now follow this recipe its wonderful with rusted coconut garnishing.
Thankyou..
Yeah, the traditional recipe is with vanpayar, but at home we make it like this. Am happy you liked it.
Cheers
Maria
Maria,you posted this recipe,just at the right time,as we could make it a part of our Onasadhya.One of our very dear friends cutely named it coconut garnished curry seeing the coconut fry on it.Thank u so much..all ur recipies are just wonderful…
Hi Akki’s mommy,
Great to know that the recipe reached you on time :) Thanks a lot for your comment dear..
Cheers
Maria
hi
read ur receipe…seems a little different one…u didnt add vanpayar to the erissery..?
Hi Beepa,
I’ve just given the recipe, which we usually make at home. Yeah, sometimes vanpayar is added to erissery, but I usually make it without vanpayar..
Cheers
Maria
Hi maria- I am relatively new to your blog – and yet I already made the masala pulao, mango chutney and vendakya curry – all delicious!!! I wanted to say thank you for taking pictures of each cooking step in this recipe – it helps tremendously!! Will try this soon!
Hi Lekha,
Welcome to MM! It’s a pleasure to know that you liked the recipes tried from here. Thanks a lot for taking time to post comment here, appreciate it very much :)
Cheers
Maria
lol maria!! yestrdy me n my frnd foundout dat u dont hav erissery recip nd d very nxt day u posted d same .. v tried anothr recipe bt nw ds 1 is co
pletely diffrnt. Hmm..!! it luks awsm!! ‘ll try ds 4sure!!
Hi Shaadhi,
So I posted it on the right time, eh :) Please try it sometime.. I do hope you like it.
Cheers
Maria
Hi Maria, Dont we add green grams (cherupayar) also to mattanga while cooking?
Hi Reshmi,
I’ve seen some people adding Vanpayar also in this curry, hearing about cherupayar for the first time. I usually make it without any payar..
Cheers
Maria