Go Back
–+ servings
Red Cowpea(payar), pumpkin and raw banana cooked in flavorful coconut gravy. This dish is called Mathanga Erisseri in Kerala and one of the popular recipe for Onam/Vishu Sadya. This is an easy and delicious Red Cowpea, and Pumpkin curry and goes well with rice.
Print Recipe
3.45 from 9 votes

Mathanga Erissery (Kerala Style Red Cowpea and Pumpkin Curry with Coconut)

Red Cowpea(payar), pumpkin and raw banana cooked in flavorful coconut gravy. This dish is called Mathanga Erisseri in Kerala and one of the popular recipe for Onam/Vishu Sadya. This is an easy and delicious Red Cowpea, and Pumpkin curry and it goes well with rice.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Indian, kerala
Servings: 4 people
Calories: 1129kcal
Author: Jane Jojo

Ingredients

  • 1 cup Red Cowpea (Red Payar)
  • ½ kilogram Pumpkin
  • 2 number Raw Banana (medium size)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder

Grind

  • 1 ½ cup grated coconut
  • 4 number Shallots
  • 2 number garlic
  • 4 number green chilli
  • 1 pinch Jeerakam

Seasoning

  • 1 teaspoon mustard seeds
  • 2 sprig curry leaves
  • 3 number dry red chilli
  • 1 ½ cup grated coconut

Instructions

  • Soak Red Cowpea / payar overnight in 2 cups of water. Add the soaked cowpea along with the water into the pressure cooker. Add extra water up to the level of the cowpeas, so that they are completely soaked. Add salt and turmeric powder. Pressure-cook for 2 whistles, or until the cowpea is cooked well.
  • Red cowpea generally takes more time than pumpkin and banana. If cowpea is cooked well after 1st step, remove it from the cooker and keep it aside. Otherwise, cook red cowpea again along with pumpkin and banana. Add chopped pumpkin and banana into the cooker. Add 1 teaspoon salt, chilli powder, and turmeric powder. Pressure-cook for 1 whistle, or until it's cooked.
  • Grind all the ingredients listed under the grind section.
  • Add the ground coconut mix to the cooker. Let it boil. Switch off the stove.
  • Heat 2 teaspoons oil. Splutter mustard seeds. Add red chilli, curry leaves, and grated coconut. Fry until golden brown without burning.
  • Add fried coconut mix to the cooker. Mix it well. Serve with rice.

Notes

  1. Soak red cowpeas overnight. It reduces cooking time.
  2. Grind the coconut mix coarsely. Not too smooth and not too crude. Medium texture gives the best result.
  3. Mash pumpkin lightly. Keep some texture. It should not be fully mashed or too chunky. Bites in between are best.
  4. Roast the grated coconut on low heat. Don’t let it burn. Stop when it turns golden brown and smells nutty.

Nutrition

Serving: 316g | Calories: 1129kcal | Carbohydrates: 30g | Protein: 43g | Fat: 103g | Saturated Fat: 47g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Sodium: 626mg | Potassium: 1391mg | Fiber: 18g | Sugar: 7g | Vitamin A: 206IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 14mg