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Mathanga Van Payar | Pumpkin Cow-pea Erissery

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Pumpkin Erissery is a traditional Kerala recipe made specially during the "Onam" festival. Recipes  of Erissery differ in ingredients. Every household has its own version of Pumpkin Erissery.

I wasn't even aware of this recipe, until I got married and my mom in law cooked it at home. Though I am not a great fan of pumpkin, I loved this dish instantly. This recipe is my mom in law's version and I cook it frequently at home.

Pumpkin is cooked in coconut milk due to which this dish has a lightly sweetish taste. Pumpkin Erissery goes well with rice, dosa or roti's.

Preparation Time : 20 mins
Cooking time : 40 mins


Pumpkin(Peeled, De-seeded and chopped) - 1 cup
Cow-pea / Van Payar - 1 cup
Coconut - 1 1/2 cup
Jeera / Cumin seeds - 1 tbsp
Green Chili - 3-4 nos.(Adjust according to your taste)
Garlic - 4-5 cloves
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 2 sticks
Salt to taste

  1. Soak cow-pea's for 3-4 hrs.
  2. Cook cow-pea's with salt.
  3. Grind 1 cup coconut, cumin seeds, green chilies, garlic with a little water to a coarse paste and extract the milk using a strainer.
  4. Keep the 1st milk extraction  aside.
  5. Add another cup of water to the ground paste and extract 2nd milk.
  6. Cook pumpkin with 2nd milk extraction and add turmeric powder..
  7. Once pumpkin is cooked, smash it lightly with a ladle.
  8. Now add cow-pea and 1st milk extraction, mix well and let it boil.
  9. Take a small wok and add oil.
  10. Once oil is heated, add mustard seeds and let it splutter.
  11. Now add curry leaves and remaining coconut.
  12. Fry it well till coconut changes its color to light brown.
  13. Add it to the pumpkin and mix well.
  14. Serve it hot with rice or roti's.

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