Erissery is a Kerala special vegetarian dish in which ground coconut is used. In the final seasoning coconut is fried and added. Pumpkin (Mathanga) erissery is the most popular among all the erissery dishes. It is often prepared in all the sadya, especially in the occasion of Onam. In the same way you can prepare with ridge gourd and bottle gourd also.
- Split moong dal – 1 cup
- Padavalanga/Snake gourd cut into thin pieces – 2 cups
- Turmeric powder – 1/4 tsp
- Red chilly powder -1/4 tsp
- Grated coconut – 1 cup + 1 tsp for garnishing
- Cumin seeds – 1/4 tsp
- Green chily – 3
- Ghee -1 tsp
- Urid dal split – 1/2 tsp
- Dry red chily – 2
- Curry leaves -1 sprig
- Shallots chopped – 2
- Pressure cook dal and snake gourd pieces together by adding necessary water, salt, red chilly powder and turmeric powder. Mash it well with a spatula and keep aside.
- Grind together coconut, green chillies and cumin seeds into a medium fine paste and add it to the cooked dal. Turn on the stove and cook it for 2 minutes, stirring continuously. Add more water accordingly.
- Heat a pan and dry fry grated coconut till brown in color and keep it aside.
- Heat ghee in the pan and allow mustard seeds and urid dal to splutter. Add shallots, red chillies and curry leaves into it and fry till brown.
- Add it to the dal along with the browned coconut. Mix well and serve hot.