Pumpkin / Mathanga Erissery


This is a traditional sadya dish. Erissery can be prepared with another vegetables like yam, papaya etc. In authentic preparation of erissery, pumpkin and black eyed beans are used.


  • Black eyed beans / Van payar – 1/2 cup
  • Pumpkin – 2 cups  (cut into cubes)
  • Grated coconut – 1/4 cup
  • Cumin seeds – 1 teaspoon
  • Green Chilly – 2
  • Turmeric powder – 1/4 teaspoon
  • Chilly powder – 1.5 teaspoon
  • Dry red chili – 2


  1. Soak black eyed beans in water for an hour. Pressure cook them for 2 whistles.
  2. After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder. Cook again for a whistle.
  3. Grind together coconut, cumin seeds and green chili.  Add it to the above cooked pumpkin and simmer for 5 minutes.
  4. Heat oil in a pan, splutter mustard followed by dry red chilies and curry leaves.
  5. Add 2 tablespoon grated coconut and fry, till it turns brown.  Add the above seasoning into the curry and mix well.

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