MATHANGA ERISSERY

This and caramel custard are the two things that I can make with my eyes closed. My mother used to make this every week, usually on Fridays. Rice, mathanga erissery and curd was our favorite combination as kids.

RECIPE

1. 1/2 cup van pire soaked overnight
2. Pumpkin/butternut squash and 1 plantain (750 gms.)
3. 1/2 cup shredded coconut
4. curry leaves
5. 1 tsp turmeric powder
6. 1 tsp cumin powder or whole cumin
7. 1 green chili
8. 5 button onions or equal amount(2Tbsp.) of onions chopped (20 gms.)  
9. 1 garlic clove
10. 1 tsp chili powder
11. 1/2 tsp pepper powder
12. salt to taste 

For the seasoning:

1. 2 tsp oil
2. 1/2 tsp mustard seeds
3. 2 dried red chilies
4. 1 Tbsp. chopped onions
5. 1/2 cup shredded coconut for dry roasting

METHOD

• Note: I also like to include zucchini squash along with the butternut squash.
• Put the washed and drained van pire, along with the plantain in the pressure cooker and cook for 3 whistles on high. 

• Put the butternut squash in the pressure cooker , add salt and cook on medium high flame for one whistle. Add a little water so that the bottom does not burn.    

                                      

  

• In a small mixie jar, put the grated coconut, green chili, cumin powder, garlic clove, curry leaves, onion or button onions, turmeric, pepper powder , sufficient amount of water to grind and grind to a fine paste.
  

         

• Just mash the squash mixture slightly.
  
• Put the mixture in the pire-squash mixture and cook until the arrapu(mixture) boils .Turn off the stove. Check for salt.
  

         

• Splutter mustard seeds and season the oil with chopped onions, dry red chillies ,and curry leaves. Cook till the onions turn slightly brown.Pour this into the erissery.



• Dry roast the 1/2 cup grated coconut in a pan till brown ,in low heat. This can be made ahead .  The coconut can be roasted in the oven also. See my broiled coconut post for that. (Add a few curry leaves when roasting in the pan).
  

         

          

• Sprinkle this broiled coconut on top of the erissery .Cover and keep. Just before serving give the curry a stir so that the roasted coconut is slightly mixed in.
  

NOTES

• Plaintain is a good addition, it adds some body to the erissery. 
• The coconut can be roasted ahead, in bulk. It can be stored in fridge and used as needed.
• Pulsing the roasted coconut with a few curry leaves give a nice taste. Moreover pulsing the roasting coconut in the mixie makes the grated coconut even.
• Using plantain is really good. You get to bite something in between .Since raw plantain is not always available , I use zucchini squash.
• The erissery can be made with papaya instead of pumpkin.
• Butternut Squash is a winter vegetable. During the summer I use, spaghetti squash and sweet potato. Sweet potato gives a slight sweetness that mimics the butternut squash sweetness.