Here in Kerala, we get two varieties of pumpkin. One is generally referred to as “Mathan” which is pumpkin in general. It is the typically yellow/ orange on the outside with a somewhat ribbed skin and a deeper orange on the inside.The other less common variety of pumpkin called “Pachcha Mathan”. This pumpkin is very tender and a lighter yellow in colour, almost green. This is the variety I have used. You can make this curry with the yellow pumpkin as well.
The other, which we call “Pachcha Mathan” is also the same shape and ridged but the outer skin is a mottled green and light yellow/ creamish colour while it is a pale orange/ yellow on the inside. This variety of pumpkin is tastier when cooked and I happened to come across it in the market here.
Mathan Erissery - Spicy Pumpkin With Toasted Coconut
Ingredients
- 1/4 kg pumpkin
- 1/2 cup fresh grated coconut (for grinding)
- 1/4 cup fresh grated coconut (for toasting/ roasting)
- 1 - 2 dried red chillies
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- to taste salt
- 1 sprig curry leaves
- 1 1/2 tsps coconut oil
- 1 1/2 tsps mustard seeds
- 1 1/2 tsps Black gram lentils (urad dal)
Instructions
- First prepare the spice-coconut paste. Grind together 1/2 cup coconut, cumin seeds and red chillies, adding just enough water, to a fine paste. Keep aside.
- Peel and cut the pumpkin into roughly 1" by 1" cubes. Put these in a pan, adding a cup of water, turmeric powder and salt. Bring to a boil and simmer till the pumpkin is cooked and very little water remains. Now add the spice-coconut paste, mix and simmer for a couple of minutes. Take off the heat.
- Heat the oil, add the mustard seeds and when they splutter add the lentil and brown. Then turn off the heat and add the curry leaves. Stir and pour over the cooked pumpkin.
- In another pan, toast (without oil) the 1/4 cup grated coconut, stirring constantly, till it turns deep golden brown. Take care to see it does not burn. Add this to the Erissery. Stir lightly just before serving. Serve warm on the side with rice.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
This is different pumpkin recipe. Looks so good. Nice pictures…
I like this eriseri ,though I am not a great pumkin fan.It is always last in my list of veg.
I have prepared Eriseri using vazhaikai, but not pumpkin. I’m going to try this soon. Thank you for sending an authentic Palakad Iyer recipe.
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I can almost smell those fragrant spices. Sounds lovely Aparna. It’s pumpkin time here as well but I almost never venture into cooking with a fresh one.
Oooh!! Strange coincidence:) I love this one, and was planning on buying mathan today as too many coconuts have accumulated during Navratri:) I plan on making some of these Iyer delicacies during the week!! Erisseri tastes so yum – I only need some appalams on the side:) We use toasted coconut flakes in Poricha kootu too, and I feel it is one of tastiest garnishes in Iyer cuisine. BTW – I did not know the difference btwn. the mathan varieties!! Thanks:)
that sounds delicious .. am trying this
It looks pretty. I wonder if I can get that kind of pumpkin here in Ohio.
Lovely pumpkin dish..great entry Aparna..
Sounds like a great recipe and your pictures are great too.
I don’t have access to green pumpkins, but I’d love to try this recipe with some winter squash. It looks and sounds fantastic! And thanks for the note about the raw plantains. 🙂
You know, we make it exactly like this except that we also use a bit of coconut oil towards the end. For some reason, I make this only twice a year – for Onam & Vishu.
Love erriseri never made at home, should try soon ur delicious curry!
yummy! I love Erriseris however they are made! Great recipe, thanks for sharing it!
This sounds a great recipe – yum!Rosie x
At home, our cook is from Kerala. He made this once but I don’t remember the coconut at all – at least, it wasn’t visible.
Thank you, Curry Leaf.This erisseri can be made with the yellow orange variety of pumpkin too.
Pumpkin and coconut sounds like a nice combo.
aparna, is this a tambram version? cos we make mathan errissery with payar. and also no tadka of urad dal. only kadugu, mulagu and thenga. no kariveppila also!
HEY I MADE THIS FOR OUR SATURDAY LUNch, superb!! infact a lot simpler than cooking payar etc… and not as heavy. infact when going elaborate with all sadya dishes, this one is really quick! ofocurse i skipped the urad dal and curryveppila tadka.