Mathanga Erissery

Cuisines

Best for

Recipe

Ingredients

2 cups	pumpkin, peeled and cubed
1/4 cup	grated coconut
1 teaspoon	cumin seeds
2 teaspoons	black peppercorns
1 teaspoon	turmeric powder
1 teaspoon	mustard seeds
1 tablespoon	coconut oil
1 tablespoon	urad dal
2 tablespoons	grated coconut, for tempering
2 tablespoons	curry leaves
1 pinch	asafoetida
—	salt to taste

Instructions

1. 1 Cook the cubed pumpkin in a pot with enough water until soft.
2. 2 Grind the grated coconut, cumin seeds, and black peppercorns to a smooth paste with a little water.
3. 3 Add the coconut paste and turmeric powder to the cooked pumpkin and mix well.
4. 4 Add salt to taste and simmer for a few minutes until the raw smell of the paste disappears.
5. 5 In a small pan, heat coconut oil and add mustard seeds. Let them splutter.
6. 6 Add urad dal and fry until golden brown.
7. 7 Add the grated coconut for tempering and fry until golden.
8. 8 Add curry leaves and a pinch of asafoetida to the tempering.
9. 9 Pour the tempering over the pumpkin mixture and mix well.
10. 10 Serve hot with steamed rice.