Mathanga Erissery Recipe
Today Chef Preetha brings you a traditional recipe from Kerala called Mathanga Erissery which is typically enjoyed during the festival of Onam Sadya. The flavours of coconut and pumpkin come together in this wonderful recipe rich with spices. Beans are added along with ghee infused rice to mix with the coconut and pumpkin mixture completing this savoury dish that you’re sure to enjoy.
In a pressure cooker, combine soaked and drained chawli, water as required, salt and turmeric. Cook for 4 to 5 whistles or till soft. Allow cooling.
In a pan, heat coconut oil and add grated coconut. Roast on a medium flame till its pale brown. Keep aside.
In another pan, combine pumpkin, turmeric powder, chili powder, half quantity pepper, salt and water as required.
Cover and cook till its soft.
Add cooked chawli, mix well and mash.
Add the ground paste and cook well on a medium flame till it’s a paste consistency. It should be neither too dry nor too watery.
In a pan, heat ghee, add urad dal and brown.
Add curry leaves, cumin seeds, black pepper, browned coconut and mix well.
Pour over erissery and mix well. Serve hot.
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Preetha Srinivasan
Preetha�s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.
