Name: ~Mathanga Erissery~: An Essential Pumpkin Coconut Curry For Vishu Festival
Total time: 45 min
Yield: 1
Cuisine: South Indian
Ingredients: 2 cups Pumpkin (mathanga), peeled and cubed; ½ cup Red cowpeas; 1 cup Grated coconut; 2 Green chillies; ½ tsp Cumin seeds; ¼ tsp Turmeric powder; to taste Salt; as needed Water; 2 tbsp Coconut oil; 1 tsp Mustard seeds; 1 Dried red chilli; 1 sprig Curry leaves; 2 tbsp Grated coconut (for frying)

Question 1

Q1. What is the difference between erissery and other Kerala curries?

Accepted Answer

When compared to other coconut curries from Kerala, Erissery differentiates out due to its distinctive fried coconut tempering, creamy coconut base, and subtle sweetness.

Question 2

Q2. Is mathanga erissery vegan?

Accepted Answer

Yes. Anyone looking for a vegan or gluten-free option will find this Erissery recipe to be ideal.

Question 3

Q3: Can I make an erissery without cowpeas?

Accepted Answer

Sure, all you need is pumpkin puree and coconut paste to make it. Cowpeas are optional but offer texture and protein.

Question 4

Q4. How do you store leftover erissery?

Accepted Answer

Once cooled, store it in the fridge for up to two days. Reheat before eating, and if it becomes too thick, add a little water.