Mathanga Erissery

Mathanga Erissery – Kerala Pumpkin Erissery Recipe Recipe for pumkin erissery made with yellow pumpkin and spiced with coconut paste and fried coconut. Erissery recipe with step by step pictures.

We had our first pumpkin at the farm. You can read the story here below in our Instagram handle. Yellow pumpkin is called as Mathanga in Malayalam. We call it as parangikkai or arasaanikkai in Tamil. Vinodh has these nostalgic memories of pumpkin, Specially the yellow ones used extensively in South India. The harvested pumpkin at his parents place would be stashed in the attic and would be used the whole of summer when he was young. Pumpkins stay fresh for a long long time. https://www.instagram.com/p/BdwQ6_GgYIh/

Mathanga Erissery / Mathan Erissery is a traditional recipe that is made for Onam Sadhya. Its made with yellow pumpkin that is spiced with a coconut paste and finished with fried coconut. We love coconut based dishes at home and this is one of Vinodh’s favorite.

Cooking the pumpkin for Mathanga Erissery / Pumpkin Erissery De-seed the pumpkin and peel the outer skin. Dice the pumpkin into cubes. Pressure cook the pumpkins with turmeric and chilli powder and half a cup of water. Cook for two whistles (five minutes). Wait for the pressure to settle down. Strain the water remaining after cooking. Do not discard the water used for boiling. We will use it later. Set aside.

Mash the pumpkins with a back of a ladle. A coarse mash is enough. Set aside.

Coconut Paste for Mathanga Erissery / Pumpkin Erissery Grind fresh shredded coconut, green chillies and cumin to a slightly coarse paste. Use the water that we strained after cooking pumpkins to grind.

Final Tempering of Mathanga Erissery / Pumpkin Erissery Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.

While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.

Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving. Serve hot with well cooked hot Kerala palakkadan matta rice

For cooking Pumpkin

• 250 grams yellow pumpkin
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder

For the coconut paste

• 2 tablespoon fresh shredded coconut
• 2 green chillies
• 1/2 teaspoon cumin seeds

For the final tempering

• 2 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 2 dried red chillies
• 2 sprig curry leaves
• 2 tablespoon fresh shredded coconut

Cook the pumpkin / mathanga

1. Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.

Make the coconut paste

1. Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.

Final Tempering of Mathanga Erissery / Pumpkin Erissery

1. Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
2. While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
3. Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
4. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Curry
• Cuisine: Kerala

For cooking Pumpkin

• 250 grams yellow pumpkin
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder

For the coconut paste

• 2 tablespoon fresh shredded coconut
• 2 green chillies
• 1/2 teaspoon cumin seeds

For the final tempering

• 2 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 2 dried red chillies
• 2 sprig curry leaves
• 2 tablespoon fresh shredded coconut

Cook the pumpkin / mathanga

1. Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.

Make the coconut paste

1. Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.

Final Tempering of Mathanga Erissery / Pumpkin Erissery

1. Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
2. While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
3. Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
4. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Curry
• Cuisine: Kerala

Find it online : https://www.kannammacooks.com/mathanga-erissery-kerala-pumpkin-erissery-recipe/

Recipe Contribution: Sally Knight With recent studies indicating that coffee has many potent health benefits (including helping keep Parkinson’s, liver disease and Type 2 diabetes at bay), this fragrant beverage is making record sales across the globe. In India, coffee has been enjoyed in homes for generations; in fact, legend has it that Baba Budan once smuggled seven coffee beans from Yemen to Tamil Nadu and Karnataka, as far back as the 17th century.

These days, coffee is a revered drink regardless of the season. In the summer, refreshing glasses of iced coffee have become all the rage, while in the winter, there is nothing like a steaming hot cup of filtered Tamil coffee, containing freshly ground beans, water, and milk; nice and frothy like grandma used to make for us when we became old enough to drink it. In this post, we highlight the popularity of coffee in India, suggesting a fantastic way to enjoy it – in a traditional Italian tiramisu.

What type of Coffee to Use? Before starting to prepare this popular dessert, we should take our time to consider that the very essence of tiramisu – is dark, brewed coffee. If you have a traditional Indian filter, by all means, use it. The recipe calls for less than a cup of coffee, so you don’t need to waste too much coffee or time in preparation. Traditional Indian coffee filters comprise two ‘compartments’. The top part contains holes at the bottom. The idea is to fill the top compartment with your favourite rich, dark ground coffee (avoid instant coffee to avail of coffee’s full benefits). You then add boiling water and wait until the coffee seeps through to the bottom compartment. The whole process can take up to 15 minutes, so if time is of the essence, cutting edge electronic drip brewers can save you time. Some machines allow you to time coffee making up to 24 hours before; therefore, you can programme your machine to have a full cup ready so you can start making your dessert when you get home from work. Many machines boast features such as temperature control, to ensure your coffee bears the right acidity levels and aroma. Once your coffee is ready, you are all set to make this no-bake dish!

• 300 grams ladyfingers
• 500 grams Italian Mascarpone Cheese
• 6 egg yolks (these should be refrigerated so they are cold)
• 4 egg whites (these should be refrigerated so they are cold)
• 180 ml brewed coffee
• A pinch of salt
• 2 tablespoon Marsala or dark rum

1. Whisk the egg yolks, Marsala and sugar in a bowl set over a saucepan with slightly simmering water for around eight minutes, or until the volume of the mixture triples. Use a hand-held electric mixer for greater ease.
2. Remove from the heat and beat in the mascarpone cheese until blended.
3. Whip the egg whites with a pinch of salt until stiff peaks form. Once the previously heated yolk mixture has cooled down, fold it into the egg whites, taking care not to over beat.
4. Take a 9×13 inch glass dish (23 x 33cm), and line it with the ladyfingers, after briefly dipping the latter into the coffee (which should be cool so as not to destroy the biscuits). Spoon half the mascarpone mixture over the ladyfinger layer, topping with a second layer of ladyfingers dipped into the coffee. Top with the remaining mascarpone blend. Cover with plastic wrap and refrigerate overnight (or for at least 7 hours).
5. To serve, dust with cocoa powder or grated chocolate.
6. Enjoy your tiramisu with a freshly brewed cup of coffee or liqueur. Try to stick to traditional Italian ingredients, but feel free to use whatever your favorite brew is, taking time to filter it traditionally, or with the help of your favorite electronic coffee maker.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Category: Dessert
• Cuisine: Italian