Mathanga Eriseri | Yellow pumpkin ( Kerala festival Sadya Recipes )

Erisei , Vishu sadya recipe ,Mathanga Eriseri , yellow pumpkins eriseri

Mathanga eriseri, pumpkin eriseri, vishu sadya recipe

This is a popular dish from Kerala and is almost always prepared as part of the Sadya. The varieties of making eriseri are many and combination with different vegetables.

The most popular erisseri made are the chena (yam) and green plantain (vazhakkai),the yelllow pumpkin/mathanga erisseri.
The recipe given below is for the yellow pumpkin/mathanga.



  • 1/4 cup  black eyed beans or red gram / vanpayar .  pressure cooked till little soft not mushy. ( soak for 5 -6 hours prior to cooking .)
  • 2-3 cups of cubed yellow pumpkin
  • 1 1/2  cup fresh grated coconut, of which we will divide .
  • 1 tsp jeera/cumin
  • 1/2  tsp mustard seeds
  • 1tsp split udad dal
  • 1/2  tsp turmeric powder/haldi
  • 1 tsp chilli powder,
  • 3 dry red chillies for tempering .
  • salt to taste
  • 1 tbsp coconut oil/cooking oil
  • some curry leaves 


Pressure cook the red  gram / vanpayar ,  for 3 whistles till cooked well but not too mushy , as  we will add it to pumpkins to cook along more .

Cook the cubed pumpkin pieces in little water along with turmeric powder,salt,chilli powder.  Half way through add the cooked red gram also . cover and cook till tender but not too mushy .
Grind to paste 1/2  cup grated coconut with cumin . 
Add this ground paste to the cooked pumpkins and red gram mixture, allow to cook further for a minute . 
Meanwhile prepare a tempering  with 1 tbsp coconut oil , of split udad dal, mustard seeds, curry leaves, red chilies, add to this the remaining grated coconut which must be fried to almost brown in color in the coconut oil .
Add this tempering to the almost ready eriseri, , cover and keep after mixing gently after adding the tempering and fried coconut .


For those wishing to avoid coconut of the quantity mentioned,use little for grinding to paste and skip the last step.
Usually the recipe of this kind is prepared only at the time of festival , and for daily cooking we avoid using so much coconut .
You can add some cooked toor dal, skip the coconut , and add some only at the end , at the time of tempering , this will also taste amazing .
For seasoning instead of using coconut oil you can use any other cooking oil.

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