The food from Kerala, known lovingly as God’s Own Country, is known for its bold flavours infused with ingredients like coconut and curry leaves. But while many know about the non-vegetarian specialties from Kerala cuisine, most are still unaware of vegetarian delights from the state, like Mathanga Erissery. Erissery is a class of lentil and vegetable-based curries from Kerala cuisine, and Mathanga Erissery, made with yellow pumpkins, is one of the most prominent of these vegetarian curries.
As an iconic dish from Kerala cuisine which is also a part of Onam and Vishu Sadhya meals, Mathanga Erissery is cooked with pumpkin, known as Mathanga in Malayalam. Made with a harmonious blend of pumpkin chunks cooked with cowpeas, coconut and mild spices, Mathanga Erissery is a well-balanced medley of flavours that goes really well with rice, appam and even puttu. Here is everything you need to know about Mathanga Erissery in Kerala.
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1. Introduction to Mathanga Erissery
Mathanga Erissery in Kerala is a simple yet sublime vegetarian dish that is made with the freshest of ingredients and mild spices. Cooked during festivals like Onam and Vishu, and served at wedding banquets too, Mathanga Erissery in Kerala is a dish that simply shouldn’t be missed. The preparation of Mathanga Erissery in Kerala focuses on sourcing the best yellow pumpkins of the season along with cowpeas. Either white cowpeas or red cowpeas are used in the making of Mathanga Erissery in Kerala, but preferably, red cowpeas sourced from Kerala are used.
The pumpkin chunks are cooked with a coconut-based paste flavoured with ginger, cumin seeds and green chillies. Then, the cooked cowpeas are added in along with water to finish the dish. The Mathanga Erissery in Kerala is then tempered with mustard seeds, curry leaves, asafoetida, dry red chillies and coconut oil. The natural sweetness of the pumpkins and coconut makes Mathanga Erissery in Kerala a delicious balance of sweet and savoury flavours. A true comfort food enjoyed by Malayalis in Kerala and beyond, Mathanga Erissery in Kerala is a must-have dish.
2. Exploring the Types of Mathanga Erissery
Mathanga Erissery in Kerala cuisine is one type of Erissery curry cooked up across Malayali homes in India and abroad. It is important to note that while Mathanga Erissery in Kerala is just one type of Erissery, there are plenty of other Erissery types that are also cooked in the region. Here are some you should know about.
Senai Kizhangu Erissery: Made with elephant foot yams, also known as Chena, this Erissery is often infused with flavours of black peppercorns and urad dal as well.
Chena Kaya Erissery: Prepared with elephant foot yams as well as raw bananas, this Erissery variety is especially cooked during monsoon season.
Cherupayar Erissery: This variety of Mathanga Erissery is made with cherupayar or green moong dal instead of cowpeas, but the rest of the recipe more or less stays the same.
Padavalanga Erissery: Made with snake gourd during monsoon and autumn, this Erissery variety is made especially for Onam in many parts of Kerala.
Kapalanga Erissery: Prepared with raw papayas or Kapalanga, this Erissery variety is a summer-specialty dish in many parts of Kerala when the veggies are in season.
3. Techniques Behind Authentic Mathanga Erissery
A simple vegetarian dish from Kerala cuisine, Mathanga Erissery may come across as a very simple dish but it can be difficult to make for beginners who aren’t used to Malayali homecooking techniques. Here are some of the techniques you need to be aware of while cooking Mathanga Erissery in Kerala.
Preparing The Pumpkin: Pick the freshest yellow pumpkin from the market for Mathanga Erissery in Kerala, then peel it and cut it into even-sized chunks. If you are adding any more vegetables, which is not necessary as such, then make sure they are the same size as the pumpkin.
Boil The Pumpkin: Place the chopped pumpkin in a pot, add water, turmeric powder and salt, and bring it to a boil. Simmer until the pumpkin becomes tender but not mushy and set it aside.
Coconut Paste: To make the flavour-packed coconut paste for Mathanga Erissery in Kerala, place fresh coconut, cumin seeds, green chillies and a bit of water in a grinder. Blend it into a smooth coconut-based paste.
Combining Ingredients: Place the cooked pumpkin chunks and the coconut paste in a pot and simmer them on a low heat until they are infused properly.
Tempering: Heat coconut oil in a separate pan and add mustard seeds, dry red chillies, urad dal, chana dal, asafoetida and curry leaves. Let them splutter the pour on top of the Mathanga Erissery in Kerala. Garnishing: While the tempering itself works really well as a a garnish for Mathanga Erissery, you can also add some grated fresh coconut on top before serving the dish.
4. Mathanga Erissery's Historical Connection to Kerala
While it is not known exactly when or how Mathanga Erissery was first created in Kerala, the dish itself is made with a combination of ingredients that have been around for centuries. The spices of Kerala have been very popular since ancient times, which is why traders from all over the world travelled to the South Indian state for centuries. Mathanga Erissery represents this rich heritage of Kerala spices and simple ingredients like coconuts, pumpkin and cowpeas.
The fact that Mathanga Erissery in Kerala is always served on festive occasions like Onam, Vishu and weddings proves that the dish has always been a part of the rich tapestry of Kerala cuisine. Mathanga Erissery's flavours are a testament to Kerala's history. In essence, Mathanga Erissery in Kerala is not just a dish but a culinary tradition spanning centuries that has been handed down the generations.
5. The Aromas and Tastes of Mathanga Erissery
Representing a symphony of flavours and tastes, Mathanga Erissery in Kerala is a true testament to the region’s rich culinary history and traditions. Sweet pumpkins, creamy coconut, earthy cowpeas and mild spices combine together to make a yellow-coloured, fragrant and delicious medley that is Mathanga Erissery in Kerala. When it comes to the taste of Mathanga Erissery in Kerala, the dish is mildly sweet and balanced with the savoury flavours of the tempering made of curry leaves, cumin seeds, mustard seeds, asafoetida and dry red chillies. A heartwarming dish that certainly qualifies as a comfort food, especially for Malayalis, Mathanga Erissery in Kerala is a must-have dish.
6. Kochi's Top Mathanga Erissery Spots
Looking for the best places to get a taste of Mathanga Erissery? While you are in Kochi, you must try the dish at these restaurants around the city.
Brindhavan Vegetarian Restaurant: This place not only offers delicious vegetarian specials like Mathanga Erissery but is also known for its delicious idlis and filter coffee.
Vasantha Vihar Pure Veg: From Mathanga Erissery to plenty of South Indian and Kerala cuisine dishes, this Kochi restaurant is a must-visit.
Ambisamy’s Vegetarian Restaurant: Known for its delicious Sadhya meals and Kerala thalis packed with more than just Mathanga Erissery, this place is truly iconic.
Hotel Saravana Bhawan: Authentic vegetarian dishes from Kerala, including Mathanga Erissery, are served at this Kochi restaurant.
Gokul Oottupura: Famous for its delicious plates of authentic Kerala cuisine dishes, including Mathanga Erissery, this iconic place is a must-visit.
7. Kerala Mathanga Erissery's Global Appeal
With its mellow yet vibrant flavours and wholesome, nutritious ingredients, Mathanga Erissery is not just popular among Malayalis in Kerala and beyond, but also among vegetarians and vegans around the world. Because it is made with vegan ingredients, the global appeal of Mathanga Erissery is undeniable, especially since the popularity of Indian regional cuisines is increasing worldwide. Unlike the common belief about Indian cuisine, Mathanga Erissery in Kerala is only mildly spiced, which is why global palates are more likely to be pleased with this simple yet delicious dish. From Kerala cuisine restaurants in India to Sadhya feasts abroad, Mathanga Erissery is a dish that is exotic yet accessible, versatile and healthy yet easy to make at home. It is this aspect of Mathanga Erissery in Kerala that makes this dish one with a truly global appeal.