Mathanga Erisheri - Kerala Pumpkin Curry
A mild yet flavourful coconut-based pumpkin curry from the southern state of India. Perfect for everyday meals and festivals alike! A typical sadhya recipe for Onam and Vishu.
Ingredients
- 500 g Pumpkin (fresh / frozen) cubed
- 1 Garlic clove crushed
- 1 or 2 Green Chillies crushed
- 1/4 tsp Turmeric powder
- 1/4 tsp Cumin powder
- 1 tsp Salt adjust to your taste
- Water
- 1/2 cup Coconut Milk medium thick
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 2 or 3 sprigs Curry leaves
- 4 Shallots chopped
- 3 Dried Chilli / Vatal Mulagu
- 3 tbsp Grated coconut / Unsweetened Dessicated Coconut
- 1/4 tsp Red chilli powder
Instructions
- Cook pumpkin, crushed garlic, crushed green chilli, turmeric powder, cumin powder, salt and a little water in a pressure cooker for 2 whistles (around 8 - 10 minutes) or until the pumpkin is soft.
- After releasing pressure, open the cooker. If you think it is too watery, leave it on low to medium flame a little longer until the gravy reduces.
- Mash/puree the cooked pumpkin mixture. You can either roughly mash it using the back of a spoon or make it smoother using a blender. I like it smooth and use an immersion blender.
- Add coconut milk and simmer on low flame till it just starts boiling and you see a bubble or two. Switch the flame off.
- For tempering, heat oil in a small pan or wok and add mustard seeds. When the mustard starts spluttering, throw in curry leaves, shallots, dried chilli and grated/dessicated coconut. Keep stirring.
- As soon as the coconut turns golden brown, switch the flame off. Immediately, add red chilli powder and mix well.
- Transfer to the vessel with the mashed or pureed pumpkin mixture. Mix well.
- Serve with rice. A dollop of ghee over the curry and papadom / papad are great accompaniments.
Notes
Substitutions:
- If you don't have shallots, you can substitute with onion (half of a small sized onion for 3 or 4 shallots).
- You can substitute pumpkin with butternut squash.
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