Mathanga Erissery: Pumpkin and Black-Eyes Peas Curry for Onam Sadya
Mathanga Erissery is a traditional Kerala dish made with Pumpkin and Black-Eyed Peas. This gluten-free, vegan dish is a part of the Sadya, or the festive meals served on Onam and Vishu.
In Kerala, this no onion, no garlic recipe uses Vanpayar or red cowpeas but I made it with the easily available black-eyed peas or chowli.
Equipment
- Pressure Cooker
- Heavy-Bottomed Vessel or Wok
- Bowl for Pressure Cooking
- Spatula
- Grinder
- Knife
- Peeler
Ingredients
- 350 Gms Red Pumpkin
- 1/4 Cup Black-eyed peas (50 gms)
To Grind Together
- 1/4 Cup Grated Fresh Coconut
- 1 tsp Cumin Seeds
- 2 Green Chillies
For Tempering
- 1/2 tsp Mustard Seeds
- 2 Red Chillies
- 1 tbsp Grated Coconut
- 1 tsp Coconut Oil or Vegetable Oil
- A Few Curry Leaves
Other Ingredients
- 1/2 tsp Turmeric
- Salt to Taste
Instructions
Soaking the Peas
- Wash and soak 1/4 cup of black-eyed peas in 1 cup of water for 4 to 6 hours. I normally soak the peas overnight.
Prepping the Pumpkin
- Use about 350 gms of pumpkin. After you peel it and discard the fibrous centre, you should have about 200 to 225 gms of pumpkin.
- Scrape off the soft inside of the pumpkin.
- Peel the pumpkin and chop the pumpkin into 2" pieces.
Cooking the Peas or Vanpayar (I start with this as it is the most time consuming part)
- Drain all the water from the soaked peas.
- Wash the soaked peas well under running water and add 1/2 cup fresh water.
- Pressure cook the black-eyed for 3 whistles (releases of pressure) or till the black-eyed peas are just soft enough to mash but still hold their shape. If you have not been able to soak the peas for 4 hrs or more, I would recommend you pressure cook for 4 whistles, and then lower the heat and let the peas cook for 10 minutes under pressure.
- When the peas are cooked, discard all the water from the pressure cooked peas.
Making the Coconut Paste (I do this when the pumpkin is cooking)
- Grind 1/4 cup grated coconut, 1 tsp cumin seeds and 2 green chillies with 2-3 tbsp water to a thick, coarse paste.
Making the Mathanga Erissery
- To a heavy-bottomed vessel, add the pumpkin cubes, 2 large pinches of turmeric, 1/4 tsp salt and just enough water to cover the pumpkin pieces.
- Over medium flame, cover and cook till the pumpkin pieces are cooked. When the pieces are cooked, they will become translucent and can be cut easily with a spoon.
- When the pumpkin is cooked, lower the heat.
- Use a spoon to gently break the pumpkin pieces. Do not mash the pumpkin.
- Add the cooked black-eyed peas and the coconut paste.
- Using a gentle hand, mix well.
- If needed, add a little water and some salt. Do not add too much water; the Erissery should be like a thick stew.
- Simmer for a couple of minutes.
- Turn off the heat.
Adding the Tempering
- In a tempering ladle, heat 1 tsp Coconut Oil.
- Add 1/2 tsp mustard seeds and wait till they splutter.
- Add 2 red chillies and a few curry leaves.
- Stir-fry for a few seconds till the chillies are well-roasted.
- Add 1 tbsp grated coconut and stir-fry till the coconut dries out a bit, turns light brown and is fragrant.
- Add the tempering to the Mathanga Erissery and mix well.
Serving Suggestion
- Let the Mathanga Erissery rest for 10 minutes before serving as a part of the Onam Sadya or Vishu Sadya. On regular days, just serve it with some rice. It tastes great with rotis as well.
Nutrition
Calories: 106 kcalCarbohydrates: 14 gProtein: 2 gFat: 6 gSaturated Fat: 5 gSodium: 228 mgPotassium: 394 mgFiber: 4 gSugar: 4 gVitamin A: 1299 IUVitamin C: 29 mgCalcium: 38 mgIron: 1 mg