mathanga erissery | pumpkin curry
A coconut based pumpkin dish made in kerala as a curry served with rice
Cooking Time
30min
Prep Time
15 min
Serves
4
Categories
Curry
Dinner
Lunch
Main Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian - Kerala
Ingredients
Main Section
butternut squash
1
unit/count
coconut (shredded)
1/2
cup
turmeric
1
tsp
red chilli powder
2
tsp
Shallots
3
unit/count
cumin seeds
2
tsp
garlic cloves
2
unit/count
For Tempering
mustard seeds
1
tsp
dry red chillies
3
unit/count
curry leaves
1
sprig
Step 1
Cut the butternut squash \ pumkin into small cubes and boil with some water, turmeric, red chili powder and salt till fully cooked.
Step 2
Once the pumpkin is fully cooked, smash cooked mixture leaving a few small pieces intact.
Step 3
In a blender, grind together shredded coconut, cumin seeds, garlic cloves and shallots with a little water to get a smooth paste.
Step 4
Reduce the heat to medium-low and add this coconut paste to the pumpkin mixture along with some water and mix well and let it come to a boil.
Step 5
Adjust the consistency and taste of the curry by adding more water and salt if needed. Once the curry is boiled, switch off the heat.
Step 6
Now for the tempering heat some coconut oil in a small pan and add mustard.
Step 7
Once the mustard splutters, add curry leaves and broken dry red chillies. Then pour this mixture onto the prepared pumpkin curry and mix well. Serve this with a side of white rice.
