Erissery is one of the important dishes for a Kerala sadya / feast. An erissery is usually prepared with vegetables like pumpkin, yam or raw banana and sometimes combined with legumes like cowpeas or black chickpeas.
Pumpkin erissery is simple dish with pumpkin cooked in a coconut gravy and tempered with fried coconut and curry leaves. Adding fried coconut at the end enhances the real flavor of the erissery, so do not skip it. To get the authentic flavor, use coconut oil for frying and tempering. Serve this with plain rice and some tangy side dish.
MATHANGA ERISSERY RECIPE
Pumpkin - 400 gms, cut into small cubes
Turmeric powder - 1/4 tsp
Salt - to taste
Coconut - 1 cup + 1/4 cup
Coconut oil - 1 tsp
Dried red chillies - 2
Cumin seeds / Jeera - 1/2 tsp
For the tempering:
Coconut oil - 2 tsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Dried red chillies - 1, halved
Curry leaves - few
1. In a pan heat oil add the 1/4 cup coconut and fry till red. Set aside. In the same pan, fry the red chillies for few seconds and set aside.
2. Grind together 1 cup coconut, red chillies, jeera and 1 tbsp of the fried coconut to a smooth paste adding little water. Set aside.
3. In a vessel add pumpkin, turmeric powder, salt and 1/2 cup water. Cook till the pumpkin becomes soft.
4. Once the pumpkin is cooked, add the ground coconut paste and gently combine. It is fine if some of the pumpkin pieces get mashed up.
5. Cook for 5-6 minutes and then remove from heat. The consistency should be neither too watery nor too dry.
6. In a pan heat oil and add mustard seeds. When it crackles add urad dal, curry leaves and the remaining fried coconut. Pour this tempering over the erissery.