Erissery | Pumpkin Erissery | Mathanga vanpayar Erissery

 Erissery | Pumpkin Erissery | Mathanga Vanpayar Erissery 

Erissery | Pumpkin Erissery

Erissery is a delicious mildly spiced traditional Kerala style curry variety which is a must have during Onam sadya or Vishu. This Erissery is typically made with yellow pumpkin (Mathanga in Malayalam ) and red cow pea / lobia (vanpayar in Malayalam ) along with coconut paste. This Mathanga Erissery as it is locally called is very popular and easy to prepare side dish.Instead of pumpkin you can use yam or raw plantain to make Erissery. Moreover you can use white lobia or black eyed peas instead of red lobia. But keep in mind that adding lobia is a must for this dish.Adding roasted coconut for tempering gives this dish an extra flavour and aroma so don’t skip this step.Moreover adding small onions and garlic  is completely optional .  Check out how to make this yummy traditional pumpkin Erissery recipe below. 


Yellow pumpkin-400 gms

Red lobia or cowpea-1/2 cup

Turmeric powder-1/4 Tsp 

Red chilli powder-1/2 Tsp 

Salt to taste 

Mustard seeds-1/2 Tsp 

Red chillies-2 nos 

Curry leaves few 

Grated coconut-2-3 Tbsps 

Coconut oil-2 Tbsps 

Grind Together 

Grated coconut-1/2 cup

Green chillies-2 nos

Cumin-1/2 Tsp 

Garlic-4 cloves

Small onions-5 nos(optional)

Recipe Video 


👉Wash and soak the lobia overnight or at least 5-6 hours. Drain the soaked water use fresh water and then pressure cook for 4-5 whistles. drain water. set aside 

👉Remove the skin and seeds of the pumpkin, wash and cut the yellow pumpkin into big bite sized cubes.

👉Grind the ingredients given under Grind Together  to a coarse paste adding little water set aside.

👉In a pressure cooker place the pumpkin, turmeric powder, red chilli powder and add just enough water to cover the pumpkin and cook for 2 whistles and switch off the gas and allow the pressure to subside completely. Open the cooker and again switch on the gas.

👉Add in the ground coconut paste , required salt and cooked cowpea mix everything well and lightly mash few pumpkin pieces.

👉Allow the gravy to thicken until desired consistency.

👉Meanwhile heat coconut oil in a tadka pan add mustard seeds, red chillies, curry leaves and allow it to splutter finally add the grated coconut and sauté until the coconut turns golden brown colour. Add this tempering to the Erissery and mix well . 

👉Switch off the gas and serve hot.

Preparation Time-30 mins


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