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Mathanga venpayar erissery featured image

Mathanga venpayar erissery

This is a semi-thick curry made by simmering pumpkin and cowpeas in a flavorful coconut paste and goes well with rice.
Course Side Dish
Cuisine Indian
Keyword kaddu sabji, Mathanga vanpayar erissery, Pumpkin sabji
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author Hema Magesh


  • 1 cup heaped pumpkin pieces( 200 g)
  • 1 cup water
  • a pinch turmeric powder
  • salt as needed

For grinding

  • ½ cup loosely packed fresh grated coconut(50 g)
  • ½ tsp cumin seeds
  • 1 green chilly

For cooking cowpeas/chowley

  • ¼ cup red chowley/red cowpeas
  • ½ cup water
  • a pinch hing /asafoetida
  • salt as needed
  • few drops of oil

For tempering

  • 2 tsp oil
  • tsp mustard seeds
  • ¼ tsp split urad
  • 1 tbsp grated coconut
  • few curry leaves
  • 1-2 red chillies(optional)


  • Clean and pressure cook the cowpeas/chowley in ½ cup of water and the other ingredients given under "For cooking cowpeas".
    Manthanga erissery preparation steps 1&2
  • Grind the coconut with the chilly and the cumin seeds as given under "For grinding" and keep ready.
  • Remove the skin and pulpy seed part of the pumpkin. Chop and cook it in a pan with a cup of water, turmeric powder, and salt as needed
    Manthanga erissery preparation steps 3&4
  • Once it gets cooked and becomes soft add the cooked chowley and mix well.
  • Next, add the ground coconut paste and cook in medium flame till most of the water evaporates and the raw smell disappears.
    Manthanga erissery preparation steps 5&6
  • Adjust salt and switch off the flame. Temper with the ingredients under "for tempering" and pour this over the curry. Serve as a side dish with rice.
    Manthanga erissery preparation step 7