A customary Onam Sadhya preparation and a significant dish of Kerala cuisine, Mathanga Parippu Erissery is made of Pumpkin and Tuvar Dal and with the added freshness of Coconut paste creates a symphony of flavors -a dish that is bound to stay in your food memories for ever.
The celebrations of 10 day Onam festival have begun this year starting with Atham which fell on August 15 and will conclude with Thiruvonam on 25th of August.
While I have been jubilant and excited for months now in anticipation of these 10 days, the celebratory spirit has dampened in past few days owing to unprecedented flood situation that our Malayali brethren are facing in Kerala. These are tumultuous times for most of the Kerala with the floods causing severe damage to life and property in the state. The official celebration of Onam which is observed throughout the state has been put on hold for this year. We all must join hands and come together for the aid of flood affected. You can work with the NGO of your choice if any and supply aid in form of clothing, medicines or can provide monetary assistance to Chief Minister’s relief fund.
Continuing with the recipes for Sadhya series, today we are sharing one of the customary and traditional recipes made during Sadhya- Mathanga Parippu Erissery. Erissery is a preparation which is made with different vegetables in different parts of Kerala-Pumpkin with Pigeon Peas, Pumpkin with Black-eyed beans and Erissery made with Yam and Plantains are some of the different types of Erissery. The freshly grounded coconut which is added to the dish in later stages of cooking, adds a subtlety to flavor and elevates this dish to the next level. Finally, the dish is finished with a flavorful and aromatic Tadka of basic spices and some grated Coconut. I am personally, a huge fan of adding Coconut Oil Tadka to my dishes made for Sadhya. It adds to the depth of the dish and I would recommend not skipping it unless you have your own reasons. You can replace Coconut Oil with any other vegetable oil that suits your taste.
Though this dish features very prominently in Sadhya, this simple preparation can be added into your daily cooking recipes. If you have sorted out the activities of chopping and dicing a night ago, then there is very little time that you would require for cooking this Erissery.
Make this delicious Sadhya preparation and share your feedback with us in your comments below.
- 250 gms Pumpkin-peeled and diced into 1-inch cubes
- ½ cup=125 gms Pigeon Peas/Toor Dal-washed and soaked in water for 30 mins
- ½ Cup=50 gms grated fresh Coconut
- ½ tsp Cumin Seeds
- Water as needed
- ¼th tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2-3 tbsp Coconut Oil(can be replaced with any other Cooking Oil)
- 1 tsp Mustard Seeds
- 12-15 Curry Leaves
- 3 Dry Red Chilies
- 3 tbsp=30 gms grated fresh Coconut
- Heat 2 Cup water in a Pan. Add soaked Tur Dal. Add 3-4 Curry Leaves, Red Chili Powder, Turmeric Powder, some Salt. Mix well. Cover and cook Dal on low-medium heat.
- While the Tur Dal is getting cooked, let's do other preparations. Let's make a Coconut paste. In a grinder jar add Cumin Seeds. Add ½ Cup grated fresh Coconut. Add 2-3 tbsp water and grind into a Smooth and fine (must not be watery) paste.
- We have cooked Tuvar Dal for 20 mins on low heat. Dal has become soft and is completely cooked. Now add Pumpkin and mix well. Cover and Cook on low heat
- We have cooked Pumpkins for 12 mins on low heat. We will mash Dal and Pumpkin with the ladle while stirring. Erissery is a semi-dry preparation (neither it has lot of gravy nor it is too dry). Pumpkin is not cooked completely. Cover and cook on low heat for some more time.
- We have cooked Erissery for 3 more mins (Total 15 mins). We have mashed Dal completely and Pumpkin cubes have become soft too. Add Salt to taste and Coconut paste.
- Erissery will become of thick consistency after adding Coconut paste. Mix well. Cook for few more mins.
- Meanwhile, we will make a Tadka. Heat 3 tbsp Coconut Oil (or Vegetable Oil). Add Mustard Seeds, Dry Red Chilies, Curry Leaves and mix. Add 3 tbsp grated fresh Coconut and fry until it becomes brown in color.
- Coconut have become brown in color. Now let's add this Tadka on Erissery. Pour this Tadka on Erissery. Mix well. Pumpkin Erissery is now ready to be served.
- While Pumpkin Erissery is an important dish in Onam Sadhya, you can also include this dish in your daily diet
Click to watch recipe video