MATHANGA ERISSERY

Erissery is an essential item in the Kerala sadya menu. Erissery can be made with pumpkin (mathanga), elephant yam (chena), raw banana (kaaya) etc. Sometimes more than one vegetable or a combination of daal and vegetables or even daal alone is used to make erissery.

INGREDIENTS

1. Mathanga (pumpkin) - 400 gms
2. Turmeric powder - 1/2 tea spoon
3. Green chilli - 1
4. Scrapped coconut - 1/2 cup
5. Cumin seeds - 1 pinch
6. salt
7. Coconut oil 1 table spoon
8. Mustard seeds - 1/2 tea spoon
9. Whole red chilli - 2 or 3
10. Curry leaves - 1 sprig

METHOD

1. Cut the pumpkin into cubes. Add water ( 2 cups) and 1/4 tea spoon turmeric powder and cook well.  Mash with a spoon.

2. Grind the coconut, cumin seeds, green chilli and 1/4 tea spoon turmeric in the mixie. Add this to the pumpkin and cook on a low flame. When the coconut starts frothing stir and switch off the stove. Add salt and mix well.

3. Heat oil in a pan and splutter the mustard seeds.Add the red chillis, curry leaves and coconut one by one stirring. Continue stirring till the coconut is brown Pour over the pumpkin. Mix before serving.