MATHAN ERISSERY

Erissery is a part of every feast – as a side-dish. It is also made as a 'koottaan' for a homely lunch. It can be prepared with pumpkin or ‘Nendrakkai’ and yam.

It forms a good combo with thogial / pulikaachal / arachukalakki / 'maanga porukku' /maanga pachadi / 'vendakka thayir pachadi'or the more modern 'carrot thuruval'. Usually rasam is also a part of the menu when such non-sour koottaans are prepared.

Ingredients –

Pumpkin – 500 gms - cubed

Turmeric powder – ½ tsp

Jaggery / sugar – 1 tsp

Salt to taste

Grated coconut – 8 tbsp

Cumin seeds – 1 tsp

Urad dal – 2 tsp

Whole red chilli – ½

Mustard seeds – 1 tsp

Oil – 2 tsp

Curry leaves - 7

Method

Wash the cubed pumpkin pieces.

Heat 1 glass of water in a pan and add the pumpkin pieces.

Add turmeric, salt and jaggery and cook covered on a low flame till it becomes tender.

In a drop of oil, roast 1 tsp of urad dal. Add ½ red chilli when it turns light brown.

Grind the roasted dal-red chilli with cumin seeds and 8 tbsp grated coconut.

Lightly mash the pumpkin and add the ground coconut and boil.

If it is not thick enough, dissolve a tsp of rice flour in a tbsp of water and add to the koottaan and boil.

Heat 1 ½ tsp oil. Add mustard seeds and urad dal. When they crackle, add 1 tbsp of grated coconut and fry on low heat till golden brown.

Add curry leaves and transfer it to the erissery.

Tips

Kerala plantain (1) and yam (200 gms) – cubed and boiled – can be used instead of boiled pumpkin to make erissery.

© Copyright 2011. Brinda Balasubramonian.