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Mathanga Erissery Recipe

Erissery is another traditional recipe of Kerala which is also an essential part of Onam Sadhya.

This is a very easy and also a healthy recipe as it is a combination of legumes and vegetables.


Red pumpkin (bhopla/kaddu), cut into ½ inch cubes   250 gm

Split pigeon pea (toor dal/arhar dal), soaked   1/4 cup

Onion, chopped 1 small

Oil   2 tablespoons

Mustard seeds 1/2 teaspoon

Dried red chilies, halved 2

Curry leaves       10-12

Grind coarsely: 

Coconut, scraped 1/2 cup

Dried red chilies 2

Cumin seeds 1/2 teaspoon

Garlic 3 cloves

Salt to taste


Drain and boil the split pigeon peas in one and three-fourth cup of water till tender. Alternatively pressure cook.  Cool and mash with a ladle till smooth and keep aside. Heat the oil in a pan, add the mustard seeds.

When they splutter add the red chilies, curry leaves and onion and saute till lightly browned. Add the pumpkin pieces and stir. Cover and cook on medium heat till the pumpkin is done but firm.

Add the pigeon peas, ground mixture and salt and mix well. Adjust salt according to taste. Simmer for two to three minutes. Serve hot.

Serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavor of the curry so doesn’t skip this step!

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