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Pumpkin Erissery is one of the many  inevitable dishes in the Kerala Sadya!Erissery can be made using different vegetables ,together with red cow peas /Van payar,but the common favourite among most keralites is Pumpkin/Mathanga Erissery.


  • Cowpeas (Van payar) – 1/2 cup
  • Pumpkin/Mathanga – 3 cups(Skin cut off and cubed.
  • Salt as needed.
  • Chilli powder – 1/4 tsp
To grind:

Grated coconut – 1/4 cup

Jeera/Cumin seeds- 1 tsp

Garlic pods – 2 pearls
 Salt as needed
Turmeric powder – 1/2 tsp.
For Tempering:

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Dry red chillies – 2 – 3 nos

Curry leaves- A few
Grated coconut – 1/4 cup
  1. Soak Cow peas/Vanpayar overnight.Next day cook it with some water and salt until soft.Keep aside.
  2. In a  vessel,cook cubed pumpkin along with a little water,chillipowder and salt till pumpkin is cooked.
  3. Grind the ingredients under “To Grind” .Now add the cooked cowpeas to the vessel containing the pumpkin.Gently mix.Simmer on a low flame for 2 minutes.Now to this add the ground coconut mixture and again simmer on low flame for 1 minute.Add salt if needed.Turn off the flame and keep aside.
  4. Now heat coconut oil in a pan.Add mustard seeds and when they splutter,add Dry chiilies,Curry leaves and grated coconut and saute till coconut is browned.
  5. Turn off the flames and pour this into the Cowpeas-Pumpkin mixture.Mix gently.Transfer to serving dish.Serve hot with steamed white rice and Enjoy!





    Charanya said:
    June 9, 2015 at 4:40 am

    Epic picture ❤ Sounds great 🙂

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