Mathanga Erissery / Pumpkin Curry (Kerala Style)

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Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.I like mathanga erissery a lot among all & it tastes best when served  along with curd(yogurt).The duo with steamed rice makes a filling delicious meal.The garnish on top with fried shredded coconut adds a unique flavor too.Do check this out !!


Ingredients
yellow pumpkin 1/4 piece or 1/2 lb
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
salt
to grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3
to temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp


Method-
- Peel the skin of pumpkin,remove seeds and then cut the cube sized pieces.Wash under running water,drain water.Keep aside.
-Add the pumpkin pieces to a pan and add enough water ,salt,chilly powder,turmeric powder.Let it cook for 10-15 minutes covered on low medium flame.
-In the meantime,grind the coconut ,shallots & cumin seeds to a smooth paste.
-Uncover the lid ,mash a few cubes with the back of the spoon and leave some just like that.(If its very watery you can mash the rest too to make it thick,otherwise leave a few just like that.)
-Add the ground paste to the boiled pumpkin cubes.
-Let it come to a slow boil for 2 minutes.Put off flame.
-In another pan,Heat oil.Splutter mustard seeds,curry leaves.Fry red chillies.Saute the sliced shallots till light pink in color.
-Then add the reserved shredded coconut and fry till light brownish color appears evenly.
-Pour this over the curry,Mix & serve.


Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery.The water added for cooking pumpkin should be accordingly.


Sending this to The Kerala Kitchen event ongoing at my space :-) & Dish Name starts with M hosted by Akila @ Learning to Cook, Spotlight:Curries/Gravies hosted by Chandrani @Cuisine Delights