Mathan Erisserry / Pumpkin in Coconut Sauce

Errissery is a Saddhi (Sadhya/Feast) special in Kerala. It is prepared using Pumpkin, Yam, Jackfruit or with a combination of Raw Banana and Yam. Vegetables are cooked and simmered in a coconut paste and then again topped with roasted coconut. A very flavorful curry that can be enjoyed with rice and some pickle or with any thogayal or pachadi.

Serves - 2

What you'll need

1. Pumpkin – 2 cups, cut into bite sized cubes
2. Turmeric Powder – ¼ tsp
3. Salt to taste

To Grind

1. Scraped Coconut – ¾ cup
2. Cumin Seeds – ½ tsp
3. Dried Red Chilly – 1

To Roast

1. Scraped Coconut – ¼ cup

To Temper

1. Mustard Seeds – ½ tsp
2. Urad Dal – ½ tsp
3. Dried Red Chilly – 1 (optional)
4. Curry Leaves - few

Method

1. Cook the pumpkin pieces in 1.5 cups of water with salt and turmeric powder, until soft.
2. Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
3. Once the pumpkin pieces are cooked, add the ground paste to the cooked pumpkin pieces, mix well and simmer for 3 to 4 minutes or until it starts boiling.
4. Remove from heat.
5. Now heat a small frying pan, add a tsp of oil and roast the coconut  until dark brown.
6. Add this browned coconut to the pumpkin coconut mixture and mix.
7. Finally temper with mustard seeds, urad dal, red chilly and curry leaves.

Serve this delicious Mathan Erisserry with white steamed rice and thogayal or any pickle.