Pumpkin Erissery / Mathanga Erissery

Pumpkin Erissery / Mathanga Erissery is a traditional recipe from Kerala which takes a prominent spot in Onam Sadya, weddings, and other banana leaf fests in Kerala. There are a few more varieties of Erissery that are made by mixing Pumpkin with different kinds of lentils (dal) and veggies, but here I’m gonna make it simple with just plain Pumpkin. Pumpkin is a low-calorie, low-fat food. It is rich in potassium, a nutrient that helps maintain blood pressure and kidney function. It also has high fiber content. You can also check my other Onam recipes.

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Pumpkin Erissery / Mathanga Erissery

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

I have a bite-sized video to show you how to make this recipe.


  • Pumpkin – 300g, peeled & chopped
  • Red chili powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Black pepper powder – ½  tsp
  • Salt – to taste
  • Water – 1 cup (for dry consistency, add only ¼ cup of water)

Coconut paste:-

  • Coconut – ½ cup, shredded
  • Cumin seeds –  ½ tsp

To Temper:-

  • Coconut oil – 2 tbsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – 1 sprig
  • Dry red chilies – 3
  • Coconut – ½ cup, shredded
  • Red chili powder – ⅛ tsp
  • Black pepper powder – ¼ tsp
  • Turmeric powder – ¼ tsp


  1. In a blender, add shredded coconut and cumin seeds.
  2. Grind it into a fine paste by sprinkling some water. (If you want the erissery to be dry, then don’t add water while grinding).
  3. Take ¼th of pumpkin piece and remove the seeds and stringy parts, and wash it thoroughly. 
  4. Slice away the skin and chop it into small pieces.
  5. In a pan, add the chopped pumpkin pieces, red chili powder, turmeric powder, black pepper powder, salt and water (If you want the erissery to be dry, then add ¼ cup of water or else it will get fully mashed).
  6. Allow it to cook (once It is almost cooked, take the lid off to absorb the water completely if you want the erissery to be dry).
  7. Once it is cooked, mash it roughly (don’t mash it completely, leave some pumpkin chunks). 
  8. Add the coconut paste and mix it well.
  9. For tempering, heat coconut oil in a pan and add cumin seeds, curry leaves, dry red chilies, shredded coconut.
  10. Stir it occasionally till it turns golden brown.
  11. Add red chili powder, black pepper powder, turmeric powder and stir it well. 
  12. Then add it to the erissery and mix it well.

Pumpkin Erissery / Mathanga Erissery is now ready to serve along with cooked rice!


  1. You can add cooked Vanpayar (red cowpeas) or Thatta Payir (Cowpeas) to the Erissery.
  2. If you want the Pumpkin Erissery / Mathanga Erissery to be dry, don’t add more than ¼ cup of water while cooking it.
  3. Don’t add water while grinding the coconut if you want the Erissery to be dry.
  4. You can make Erissery with Yam, unripened Jackfruit, raw Banana, raw Papaya instead of Pumpkin.
  5. Use coconut oil to bring out the authentic taste and flavor.

Pumpkin Erissery / Mathanga Erissery

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