Saturday, 8 June 2013

Mathanga Erissery with Van Payar - Pumpkin Erissery - Pumpkin and Cow Peas cooked in a peppery coconut gravy

Erissery is a dish very popular in Kerala. No Sadya (festive meal) is complete without this. Though not as popular as Avial, this is a dish loved by all Malayalees.

There are a couple of variations to this dish. It can be made with a combo of Vazhakka (Plantain) and Chena (Yam) or with Pumpkin. I have already posted the Vazhakka Erissery. So today I have made the Mathanga Erissery.

The use of Cow Peas (Thatta payar, Van Payar, Red Chori) is quite optional. Some people like it and some don't. I never miss the chance to add loads of Lentils and Legumes in my dishes. So I have used 1 cup of cow peas. You can reduce it to 1/2 cup as well or skip it.

From this month on Anusha, Radhika and I are joining hands to party with our cooking pans - Palooza in a Pan. The idea is to cook 4 dishes of a theme exploring different things together. Am really excited about it. This month we are cooking with Legumes. Do check out my friends as well.


Pumpkin (or use Butternut Squash) 4 cups
Turmeric 1/2 tsp
Salt to taste

Cow Peas 1 cup

To grind to paste
Coconut 1/2 cup
Pepper 1/2 tsp (add 1 tsp for more spicy flavour)
Jeera/Cumin 1 tsp

To Roast
Coconut oil (or any oil) 2 tsp
Mustard 1 tsp
Coconut 1/4 cup
Dry Red Chilli 2
Curry leaves few

Method of Preparation

1. Soak the cow peas overnight and pressure cook by adding enough water for 1 whistle till it is cooked well, but retains its shape.

2. Cut the pumpkin into small pieces. Add 1-2 cups of water and boil till it is almost fully cooked.

3. In the meanwhile make a paste of coconut, pepper and jeera adding enough water.

4. In a small pan, add the coconut oil. Add mustard. When it sputters, add the red chilli and curry leaves. When it sizzles, add the coconut and saute in a medium-low flame till it is nicely browned. Keep aside.

5. When the pumpkin is ready, add the cowpeas and coconut paste. Add water if required. Bring to a boil and simmer till water is almost absorbed and everything comes together. About 5-10 min.

6. Finally add in the roasted coconut and stir well.

Serve with rice. We enjoyed it with some Roti today. It was also a good combination (unexpected)!


  1. Thank u 4 sharing this recipe... I love erisseries loaded vit payar n vegetables... urs luks yum... :)

  2. this is really a mouth watering recipe to try...

  3. We all did it on the same day. :D And super erissery. I will try this version soon.

  4. Seriously i can finish that bowl anytime just like a snack,love it very much.

  5. Rosh, the last snap just made me so hungry looking at it. I'm off to have dinner right away. Love this version very much gal. You have made an ordinary side dish into a protein rich one.