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Mathanga Erissery  | Kerala Pumpkin Erissery Recipe is gluten free and Indian vegan.  This dish is also known as Elisseri in some parts of Kerala.   
5 from 2 votes
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Ingredients

  • Yellow Pumpkin - 1 cup + 1/2 cup diced 175 grams
  • Red beans /red chori / azuki beans/ black-eyed beans: 1/4 cup or 50 grams
  • Chili powder - 1/4 tsp
  • Turmeric powder - pinch
  • Salt - as needed
  • To grind:
  • Coconut - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Green chili - 1
  • To temper:
  • Coconut oil - 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Dry red chili - 1
  • small onion - 5 roughly chopped
  • Coconut - 3 tbsp

Instructions

  • Soak red beans overnight
  • Rinse the bean well for 3 or 4 times and add the rinsed bean around the edges the pressure cooker
  • In a small separator add pumpkin, turmeric powder, chili powder, and salt. Keep the separator in the middle. No need to add water for the pumpkin. Cover the separator with a plate
  • Add 3/4 cup or 150 grams of water around the cooker and pressure cook for 4-5 whistles. After the pressure settles down open the cooker
  • Discard the bean cooked water and rinse the bean well in tap water
  • In a mixie jar add coconut, cumin seeds, green chili, and very little water; ground the mixture
  • Take the  pressure cooker to add beans, cooked pumpkin and ground mixture (add water if required based on the consistency you desire the erissery)
  • Cook for 3-5 minutes and switch off
  • In a small pan add oil and when oil is hot add mustard seeds and let it splutter
  • Add red chili, curry leaves and saute
  • Put on onion and cook till onions are translucent
  • Finally  coconut and cool they turn golden brown
  • Transfer the  tempering to the erissery and mix well
  • For making pumpkin erissery in instant pot / IP
  • Add soaked beans around the edges of the instant  pot vessel
  • In a small separator add pumpkin, turmeric powder, chili powder, and salt. Keep the separator in the middle. Cover the separator with a plate
  • Add 3/4 cup or 150 grams of water around the instant cooker and cook it in the bean mode. Let the pressure settle down naturally
  • Follow the rest of the steps similarly and make erissery

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Notes

  1. If you prefer erissery do be on the sweeter side add 1/2 tsp of sugar
  2. Erissery can be made  using Yam, Raw Banana, Raw Papaya, Jackfruit
  3. Prepare erissery with coconut oil for an authentic taste
  4. Adjust the consistency according to your desired taste
  5. By mistake, if you add extra water while cooking erissery. Mix 1/2 of rice flour with emissary cooked water
  6. If you prefer form Pumpkin in erissery then pumpkins can be cooked in stovetop or one whistle in a separately
  7. Make sure you roast the coconut till they are golden brown and turns crispy
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