How to make Mathanga Erissery - Pumpkin in a lentil and coconut gravy

This recipe is from the book Dakshin Delights.

Main Ingredients : Red Pumpkin, Split Pigeon Pea

Cuisine : Kerala

Course : Main Course Vegetarian

Mathanga Erissery Recipe Card

Mathanga Erissery

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Mathanga Erissery checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi . You can also find more Main Course Vegetarian recipes like Green Papaya and Carrot Thoran, Paneer Piste Ka Salan, Soya Chop Patio, Easy Pumpkin ki Sabzi.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mathanga Erissery Recipe

  • Red Pumpkin cut into ½ inch cubes 250 grams

  • Split Pigeon Pea soaked 1/4 cup

  • Oil 2 tablespoons

  • Mustard seeds 1/2 tablespoon

  • Dried red chillies halved 2

  • Curry leaves 10-12

  • Onion chopped 1 small

  • Grind coarsely

  • Coconut scraped 1/2 cup

  • Dried red chillies 2

  • Cumin seeds 1/2 teaspoon

  • Garlic 3 cloves

  • Salt to taste


Step 1

Drain and boil the split pigeon peas in one and three-fourth cup of water till tender. Alternatively pressure cook. Cool and mash with a wooden ladle till smooth.

Step 2

Heat the oil in a pan, add the mustard seeds. When they splutter add the red chillies, curry leaves and onion and sauté till lightly browned.

Step 3

Add the pumpkin pieces and stir. Cover and cook on medium heat till the pumpkin is done but firm.

Step 4

Add the pigeon peas, ground mixture and salt and mix well. Simmer for two to three minutes. Serve hot.