Mathanga Erissery | Pumpkin Erissery Recipe
View original ↗
Dassana's Veg Recipes · by Dassana Amit★ 5.0 (18)

Mathanga Erissery | Pumpkin Erissery Recipe

NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 17%
CARBS 26G41% OF CAL
6G FIBER0G ADDED6G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 14G50% OF CAL
12G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Kerala-style pumpkin curry with cowpeas and freshly ground coconut, finished with a tempering of spices and browned coconut. Mild, slightly sweet, and traditionally served at festivals with rice.

mainindianbeansdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 200 to 250 grams pumpkin ((kaddu) - approximate 1.5 to 2 cups peeled and chopped pumpkin cubes)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder (- optional)
  • salt (as required)
  • 1 cup water (or as needed)
  • ½ cup black eyed peas (- (white cowpeas) or red cowpeas)
  • 2 to 2.5 cups water (or as needed)
  • ¾ cup fresh grated coconut (- fresh or frozen)
  • ½ teaspoon cumin seeds
  • 1 green chili (or 1 teaspoon, chopped)
  • ½ cup water (or as required)
  • 1 or 1.5 tablespoon coconut oil (or any vegetable oil)
  • ½ teaspoon mustard seeds
  • 12 to 15 curry leaves
  • 1 to 2 dry red chilies (- kept whole or broken and deseeded)
  • 2 to 3 tablespoons fresh grated coconut (- fresh or frozen)
PREP
25M
SODIUM
413MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.