Mathanga (Pumpkin) Erissery

Erissery is another traditional recipe of Kerala which is also an essential part of Onam sadhya.Talking about the Onam, It is celebrated for 10 days and is one of the biggest festival of Kerala. It marks the homecoming of legendary King Mahabali, whose spirit is said to visit the state at the time of Onam. Exotic kaikottikali dance, snake boat race, ornately dressed elephants, elaborate feasts, intricate pookalam are all part of this festival. A typical Onam feast is pure vegetarian and traditional Kerala recipes are prepared and served on banana leaves.

Coming back to the recipe, this is a very easy and also a healthy recipe as it is a combination of legumes and vegetables using ground coconut paste and finally seasoned with roasted coconut. Combination between sweetness of pumpkin and coconut takes your taste buds to another level.

Try it and I am sure you will like it. Enjoy!

Mathanga (Pumpkin) Erissery


Prep time             : 10 minutes
Cooking time      : 20 minutes
Total time            : 30 minutes

Servings     : 3

Category    : Side dish
Cuisine       : Kerala, South Indian


1½ Cups yellow pumpkin (Mathanga ) cubes
½ Cup toor dal
2-3 Slit green chilies
1/4 Teaspoon turmeric powder
1/4 Teaspoon red chili powder
Salt to taste
Water as needed

For Grinding:

1/2 Cup grated coconut
2-3 Shallots
2 Garlic cloves
1/2 Teaspoon cumin seeds

For tempering:

1 Tablespoon coconut oil
1/2 Teaspoon mustard seeds
3 Tablespoons grated coconut
2 Dried red chilies
Curry leaves


  • Wash, discard the seeds and chop the yellow pumpkin into medium sized pieces.
  • Grind grated coconut, cumin seeds, shallots and garlic cloves together and keep it aside.


  • In a mud pot add in the toor dal with red chili powder, turmeric powder and salt by adding water. Cook until soft.
  • When it is cooked, mash slightly. Add in the pumpkin with some water. Cover and cook again till the pumpkin is cooked well.
  • Now, add in the ground coconut mixture. Check for salt if needed and allow it to boil.
  • For the tempering, heat coconut oil in a small pan, crackle mustard seeds, then add dried red chilies and curry leaves. Pour this tempering to the prepared curry and mix well.
  • In the same pan fry grated coconut till they turn golden brown and pour it over the erissery.



  • You can also prepare erissery using raw banana or yam.
  • Prepare the erissery in coconut oil to get the authentic Kerala taste.
  • The consistency of the dish should be reasonably thick.

One Comment Add yours

  1. Megala says:

    Best way to use red pumpkin! Sounds flavorful & delicious!


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