Today, let me share with you an authentic Kerala recipe—Mathanga Payar Erissery. Erissery, a staple in the renowned Kerala Sadya a traditional banquet, is a side dish celebrated for its rich flavors and versatility. This dish traditionally combines a variety of vegetables and legumes, and its taste can shift depending on the pulses or vegetables used. Whether you opt for pumpkin, raw bananas, or yam, Erissery consistently enhances any meal with its delightful accompaniment to rice.
In particular, Mathanga Payar Erissery holds a special place in my family’s heart. This recipe blends Mathanga (pumpkin) and Van Payar (red beans or lobia) with the rich taste of ground coconut and the satisfying crunch of fried coconut. Consequently, it’s a straightforward yet flavorful dish that pairs beautifully with steamed rice.
Mathanga Payar Erissery
Let's try this Matanga Payar Erissery, a delicious blend of pumpkin, red beans, and coconut that brings the authentic flavors of Kerala to your plate.
Instructions
- Cook the Red Beans: Stove top: Add enough water to cover the beans by about 1-2 inches. Bring the water to a boil, then reduce the heat to a simmer and cook until the beans are cooked through. Pressure cooker: Pressure cook the red beans with 1 cup water for 2 whistles until they are soft and cooked through. Set aside.
- Prepare the Coconut Paste: While the beans and pumpkin are cooking, grind the grated coconut, green chili, cumin seeds, and 1/4 tsp of turmeric into a fine paste. Add 3-4 tbsp of water to get a smooth consistency.
- Cook the Pumpkin: Cook pumpkin with 1/2 cup of water. Once the pumpkin is cooked and tender, lightly mash it. Add the cooked red beans and the ground coconut mixture to the pot. Stir well and let it simmer until the flavors meld and the mixture comes to a gentle boil.
- Prepare the Seasoning: In a frying pan, heat 1 tablespoon of coconut oil. Add the mustard seeds and let them splutter. Add the dry red chilies and the sprig of curry leaves, followed by 4 tablespoons of grated coconut. Sauté the mixture continuously until the coconut turns golden brown. Be careful not to let it burn.
- Combine and Serve: Add the fried coconut mixture to the simmering Erissery and mix well to combine all the flavors. Serve hot with steamed rice.
Nutrition Information:
Serving Size: 0.5 cupAmount Per Serving: Calories: 140Total Fat: 6.5gSaturated Fat: 5gSodium: 70mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 3g
Matanga Payar Erissery is a perfect representation of Kerala’s rich culinary heritage. This dish is a must-try for anyone who loves South Indian cuisine. It is delicious with the sweetness of pumpkin, the earthy flavor of red beans, and the nutty aroma of coconut. Whether you enjoy it as part of a traditional Kerala meal or as a comforting side dish, this Erissery brings warmth and satisfaction to your table.
Have you tried making this recipe? Share your experiences and any variations you love in the comments below! Also, if you make this dish, we’d love to see your creations! Share your photos on Instagram and tag us @Platefullofyumm