Mathenga Erissery

Pumpkins cooked with coconut gravy- a semi mash consistency. Very Kerala!!
This dish works best with slightly ripe pumpkins. It is really a beautiful medley of flavours and textures- sweet and spicy, with a hint of fried grated coconut too in between. It is an excellent accompaniment to rice and any spicy side dish. Toddlers love this mixed with rice and ghee. Rich in vitamin A, this is a great source of fibre too.

photo of Mathenga Erissery (Pumpkins mashed and cooked with coconut)
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Shany Sara Benny's Secret Indian Recipe !

Preparation Time: 
15 minutes
Cooking Time: 
20 minutes


200 gms ripe pumpkin cubed (get an almost orangish portion)
1 medium onion sliced
5 green chillies
1/2 cup grated coconut
3-4 shallots
2-3 garlic cloves
1/2 tsp cumin
coconut oil- 1-2 tbsp
mustard seeds
2-3 shallots halved
dry red chillies-2
curry leaves- 2 sprigs
coconut grated- 1-2 tbsp
Boil the pumpkin with the sliced onions, 2 chillies, and salt, in minimum water. Once boiled well, mash this coarsely. Leave a few chunks.
Make a coarse paste of the 1/2 cup grated coconut, 3-4 shallots, 2-3 garlic cloves, 1/2 tsp cumin, 2 green chillies.
Mix this paste into the boiled mashed pumpkin and heat it well but don't boil it. Once well heated, turn off the flame.
Temper the coconut oil with mustard seeds, 2-3 shallots halved, dry red chillies and curry leaves. When the shallots are almost caramelised, reduce the flame and add the grated coconut. When it turns a light caramel brown, pour the whole mix into the dish. Stir well. Serve with hot rice, ghee and pappad.