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Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)

Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.


  • 1-1/2 cups Pumpkin chunks
  • 1/2 cup Peas Cow
  • 1/4 teaspoon Turmeric powder powder
  • to taste Salt

To be Ground

  • 3/4 cup Coconut Grated
  • 1/2 teaspoon Cumin seeds
  • 1 Green chilli

For Tempering

  • 1/2 teaspoon Mustard seeds
  • a few Curry leaves
  • 1 Red chilli Dried
  • 2 shallots Sliced


  • Cook the cow peas till just done.
  • Add the pumpkin chunks along with turmeric powder and salt and cook till the pumpkin pieces are cooked through.
  • Meanwhile, grind the coconut along with cumin and chilli to a slightly coarse paste.
  • Add this to the pumpkin mixture and mix well.
  • Adjust the seasoning and cook till it starts to boil.
  • If its too watery, boil on high heat till the liquid evaporates.
  • Switch off heat when you achieve a thick consistency.
  • Heat oil in a pan. Add mustard seeds.
  • When they start to splutter, add the shallots, dried chilli and curry leaves.
  • Fry till the shallots turn slightly brown.
  • Pour this over the mixture.
  • Serve hot.