Ammachi's Special Mathan (Pumpkin) Erissery

AMMACHI'S SPECIAL MATHAN (PUMPKIN) ERISSERY

This delicious curry recipe is from my grandmom. It is her version of making the famous Kerala erissery. Its taste is absolutely spot on and its sweet, spicy and flavorful. This dish is a must in my vacation menu and I love its combination with hot steaming rice.

Ingredients:

1. Pumpkin cubes- 3 cups

2. Turmeric powder- 1/2 tsp

3. Curry leaves- 2 spring

4. Grated coconut- 1 cup

5. Salt- as needed

6. Green chilli- 4

7. Cumin- 1 tsp

8. Shallots- 4

9. Coconut oil- 1 tbsp

10. Mustard- 1 tsp

11. Raw rice- 1 tbsp

In a pressure cooker, add pumpkin, turmeric powder, 1 spring of curry leaves, salt and 1 1/2 cup of water. Cook for 2 whistles and let the pressure go by itself.

Grind coconut, cumin, shallots, green chilli and 1 spring of curry leaves to a fine paste adding some water.

Dry roast rice till it puffs up and keep it aside.

Open the cooker and slightly mash the pumpkin with the back of a spatula. Add the ground coconut paste. Stir well and place it back on stove. Bring it to boil. Boil for 1 minute and switch off the flame. Add roasted rice and mix well.

Heat oil. Splutter mustard. Pour this over the prepared curry and mix well.

Serve hot with rice.

Notes:

Do not worry if the curry is runny when you prepare. It thickens after sometime.