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Mathan Erissery


By The Tastes of South India (Visit website)



Palakkad is a small but prominent district bordering Kerala and Tamilnadu. This region of Kerala is unique as it has became home to many Tamil Brahmins who migrated centuries ago. As a result the regional cuisine characterized by a harmonious blend of Tamilnadu and Kerala. Erissery is one such speciality.

Erissery is a simple dish made of pumpkin/mathan or raw plantains and Yams sliced and boiled in water with salt. The ground paste here is similar to that of molagootal but the tempering imparts a unique flavour to the dish. It is generally prepared during important occassions like Onam, 'Vishu' (Kerala New Year) or household ceremonies etc. Erissery is best served over plain steamed rice, erisseri has thick gravy consistency.

Here is the recipe.

Ingredients:
Diced Pumpkin - 1 cup
Turmeric - 1/4 tsp
Salt

To Grind:
Grated Coconut - 1/2 cup
Red chilli - 2
Cumin seeds - 1 tsp


Tempering:
Grated Coconut - 1 tbsp
Curry leaves - 6-7
Broken Red chilli - 1
Mustard - 1 tsp
Coconut oil - 2 tsp

Method:
Grind the coconut, cumin seeds and red chilli adding little water and keep it aside. This paste should not be too watery.
Cook the red pumpkin in enough water to cover it along with salt and turmeric powder till cooked but firm in shape.
Add the ground paste to the cooked pumpkin and bring to a boil. Remove from heat.
In a pan heat 1 tsp coconut oil. When it is hot add the mustard, when the mustard splutters add the red chilli and then the curry leaves. Pour this seasoning into the gravy. Now heat the remaining coconut oil and fry the grated coconut till it turns brown. Add this to the erissery.
Serve with hot rice.

Preparation Time: About 25 mins
Serves: 2 people



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