Mathanga Erissery | Kerala Pumpkin Erissery Recipe is a comforting Kerala-style dish made with yellow pumpkin, cooked red beans, a spiced coconut paste and a crunchy fried coconut-onion tempering. This pumpkin erissery is a staple at Kerala sadya celebrations like Onam and Vishu, but it’s simple enough for any weeknight meal. The recipe below describes pressure-cooker and instant-pot methods and includes step-by-step images to help you through the process.
About Mathanga Erissery
Mathanga means yellow pumpkin in Malayalam. In other South Indian languages it is also called parangikkai, manja poosanikai, or arasaanikkai. Erissery — sometimes called elisseri in parts of Kerala — combines the natural sweetness of pumpkin with the earthiness of red beans and the richness of coconut, tempered with coconut oil, curry leaves and a hint of heat. This version includes small chopped onions and roasted coconut for an aromatic finish.
Ingredients
- Yellow pumpkin – 1 cup + 1/2 cup diced (about 175 g)
- Red beans (red chori / azuki / black-eyed beans) – 1/4 cup (about 50 g), soaked overnight
- Chili powder – 1/4 tsp
- Turmeric powder – a pinch
- Salt – to taste
- To grind: 1/4 cup grated coconut, 1/2 tsp cumin seeds, 1 green chili
- To temper: 1/2 tbsp coconut oil, 1/2 tsp mustard seeds, a few curry leaves, 1 dry red chili
- Small onions – 5, roughly chopped
- Additional coconut for frying – 3 tbsp (to roast until golden)
How to cook pumpkin and beans together (pressure cooker or instant pot)
Cooking the soaked beans and pumpkin together saves time and dishes. The method below uses a small separator or bowl for the pumpkin placed inside the cooker, so the pumpkin steams while the beans cook at the edges. If you prefer, cook the beans and pumpkin separately.
Pressure cooker method
- Soak the red beans overnight. Rinse them well (3–4 times) and spread the rinsed beans around the edges of the pressure cooker.
- Place the diced pumpkin in a small heatproof bowl or separator. Add turmeric, chili powder and salt to the pumpkin, toss gently. Cover the bowl with a plate and put it in the center of the cooker.
- Add about 3/4 cup (150 ml) water to the bottom of the cooker around the bowl. Close and pressure-cook for 4–5 whistles. Allow pressure to release naturally.
- Open the cooker, pour away the bean-cooking water and rinse the cooked beans under tap water to remove any foam or residue.
Instant Pot / Electric cooker method
- Place soaked beans around the edges of the Instant Pot inner pot. Put the seasoned pumpkin in a small separator and cover it with a plate, placing it in the center.
- Add 3/4 cup (150 ml) water around the separator. Use the bean/pressure-cook mode and let the pressure release naturally. Proceed exactly as with the pressure cooker after cooking.
Preparing the coconut-cumin paste and finishing the erissery
- In a blender jar, combine 1/4 cup fresh coconut, 1/2 tsp cumin seeds and 1 green chili with a little water. Grind to a smooth paste. Add this paste to the cooked beans and pumpkin in the cooker. Adjust water for the desired consistency — erissery is usually thick but saucy enough to mix with rice.
- Cook the mixture on low heat for 3–5 minutes to combine flavors, then switch off the heat.
Tempering (thenga varattiyathu) — the final aromatic touch
- Heat 1/2 tbsp coconut oil in a small pan. Add 1/2 tsp mustard seeds and let them splutter. Add 1 dry red chili and a few curry leaves and quickly sauté.
- Add the roughly chopped small onions and cook until translucent.
- Add 3 tbsp grated coconut and fry until the coconut turns golden brown and slightly crisp. Let it cool a bit before adding to the erissery to retain its crunch.
- Pour the tempering into the pumpkin-bean mixture and mix gently. Taste and adjust salt or chili if needed.
Serving suggestions and notes
- Mathanga erissery pairs beautifully with plain steamed rice and ghee or as part of a sadya spread alongside sambar, avial and thoran.
- If you like erissery slightly sweet, add 1/2 tsp sugar to taste.
- You can substitute pumpkin with yam, raw banana, raw papaya or jackfruit to make other types of erissery.
- Use coconut oil for authentic flavor; adjust the coconut roast to golden-brown for the best texture and aroma.
- If too much water was added, mix a little rice flour with some of the cooked erissery liquid and stir in to thicken.
This Mathanga Erissery recipe is simple, comforting and rooted in Kerala tradition. The balance of sweet pumpkin, creamy coconut and the warm tempering makes it a memorable dish—perfect for festivals or a homely meal. Adjust spice and consistency to suit your family’s taste, and enjoy this seasonal favorite.