Erissery is an easy recipe to make and has a prominent place in the Sadya. This Kadala Mathanga Erissery is a delicious side dish that you can serve along with Rice.
Sadhya or Sadya is Kerala's special festival feast on special days like Onam or Vishu. Apart from this, they also cook Sadya on wedding occasions and other gatherings at home. This Erissery or Erisseri is a traditional recipe in Kerala Cuisine.
We prepare this Gluten-free, No Onion No Garlic, Vegan curry with pumpkin, kadala in a coconut gravy and served as a side dish during Sadya.
You can have a combination of vegetables and pulses to prepare Erisseri. We also use a ground paste made of fresh coconut along with green chilies and finally tempered with roasted coconut.
We love Sadya dishes and when I planned a Sadya Meal, the entire meal was very quick to assemble. Sadhya feast hardly takes about 2 hours if you have a good plan.
This Erissery Recipe is part of the A to Z Side Dishes that I am doing this year, each month featuring three alphabets. This month it is going to be D, E, and F.
If you are looking for some more dishes, you can check Ulli Theeyal, yet another delicious Sadya dish.
Other Kerala Dishes you can make
- Vellarikka Pachadi | Kerala Style Cucumber Salad
- Palada Pradhaman | Kerala Palada Payasam
- How To Make Olan | Kerala Olan Recipe
- Kerala Kootu Curry | Roasted Coconut with Mixed Vegetables & Chickpeas
- Avarakkai Thoran | Indian Broad Beans Stir Fry Kerala Style
- Varutharacha Sambar Recipe | Kerala Style Sambar with Roasted Coconut and Spices
- Pathiri with Kadala Curry from Kerala
- Karikku Dosa ~ A to Z Indian Breakfast Dishes
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Along with this simple side dish, you can make other easy-to-make dishes like this Kerala Style Potato dry saute, Kerala Paruppu Curry
Ingredients that you can use in making Erissery
Typically we use pumpkin, mostly red ones to make this curry. Some use Yam as well.
Lentil / Pulse: In lentils, we use Vanpayar or Red Cow Peas. Some replace this with regular white cowpea or black-eyed peas.
Coconut masala always uses fresh coconut along with green chilies.
Making of Kadala Mathanga Erissery / Erissery Recipe
Before starting other processes, get the Vegetable and lentil cooked:
Wash and soak brown Chickpea or Kadala for at least 5 to 6 hours or overnight. Drain the water used a couple of times and pressure cook for at least 4 whistles or till it is well cooked and keep aside.
Similarly, peel and dice the pumpkin into thick chunks. Take it in a pan with 1/2 cup of water along with salt and turmeric powder. Cook till the pumpkin is tender. This takes about 10 mins. Once you remove from the flame, slightly mash the cooked pieces with the ladle.
This Simple meal was prepared during Onam 2020 featuring Mor Kulambu, Garlic Rasam, Erisseri, with Rice and Kerala papadam
While the vegetables are getting cooked, get the ground masala ready.
As with all Sadya recipes, this curry uses freshly ground masala made with coconut, cumin seeds, and green chilies. We make a thick smooth paste of freshly grated coconut along with red chili, cumin seeds, and green chilies. Add water as required to grind to a smooth paste and keep it aside.
Cooking the curry:
To the cooked pumpkin add the cooked chickpea and the ground coconut masala. Bring to a boil and simmer and adjust the salt.
Cook for 5 to 7 mins on low flame.
When the gravy is thick enough, we will temper it:
For tempering, coconut oil is always the best oil to use. So heat a small pan, add coconut oil, mustard seeds. Once they crackle add whole dry red chilies and curry leaves. Now add the grated coconut, reduce the heat and saute until the coconut has turned brown.
Once the coconut is well roasted, add the tempering to the pumpkin mixture. Mix well and serve with rice
Cooking Tips for this Erissery Recipe:
Since the mathanga or pumpkin is a water vegetable, always cook on the stovetop. Pressure cooking makes it very mushy.
This gravy has slightly mashed pumpkin, you can use your ladle to mash it once it is cooked.
Using fresh coconut for the best taste. Cooking in Coconut Oil makes it very flavoursome and keeps the authentic taste and flavor.
Erissery Recipe | Kadala Mathanga Erissery
Ingredients needed for Mathanga Kadala Errisseri
For the Vegetable & Lentil:
- 2 cups Pumpkin
- 1/2 tsp Turmeric powder
- Salt to taste
- 1/2 cup Black Chickpea / Kadala
Ground Masala for the gravy
- 1 cup Coconut grated
- 2 to 3 nos Green Chillies
- 1 no Dry Red Chilli
- 1 tsp Cumin Seeds
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 2 Dry Red Chilies
- A sprig Curry Leaves
- 3 tbsp Coconut grated
Ground Masala for the gravy
- Take the grated coconut along with red chili, cumin seeds, and green chilies. Add water as required to grind to a smooth paste. Keep it aside.
Cooking the Vegeble and lentil:
- Wash and soak Brown Chickpea or Kadala for at least 5 to 6 hours or overnight. Drain the water used a couple of times and pressure cook for at least 4 whistles or till it is well cooked and keep aside.
- Peel and dice the pumpkin into thick chunks. Take it in a pan with 1/2 cup of water along with salt and turmeric powder. Cook till the pumpkin is tender. This takes about 10 mins. Once you remove from the flame, slightly mash the cooked pieces with the ladle.
- To the cooked pumpkin add the cooked chickpea and the ground coconut masala.
- Mix well, check and add salt to taste. Cook for 5 to 7 mins on low flame.
- Heat a pan, add coconut oil, mustard seeds. Once they crackle add whole dry red chilies and curry leaves. Now add the grated coconut, reduce the heat and saute until the coconut has turned brown.
- Once the coconut is well roasted, add the tempering to the pumpkin mixture. Mix well and serve with rice
Other Pumpkin Recipes
- Kumbala Halwa | How to make Pumpkin Halwa
- Yellow Pumpkin Masala Poori
- 2 Minutes Microwave Pumpkin Chocolate Mug Cake
- Yellow Pumpkin Kheer | How to make Lal Bhoplyachi Kheer
- Lal Bhoplyacha Halwa | How to make Red Pumpkin Halwa
- Bhoplyachi Ghari ~ Maharashtrain Special | How to Make Red Pumpkin Sweet Puri | Indian Cooking Challenge - August
- Paratha Wali Gali Mixed Paratha, Aloo Subzi, Pumpkin Subzi, Lassi from Delhi
- Gummadikaya Pulusu ~ Vegetarian Lunch Thali
Kadala Mathanga erissery looks so inviting and tempting. The whole platter looks scrumptious.
I love this curry and you have it perfectly!
Priya Srinivasan says
Kadala mathanga erissery looks tempting valli! Love coconut based dishes and that too simple ones like this, i can eat it as such!
sushma pinjala says
Never heard about the dish, but the recipes looks interesting. Must try sometime, thanks for the recipe.
Suma Gandlur says
I love coconut based dishes and this one though a simple dish is tempting too.