I don't really recollect if it was my fav dish as a child, but I knew that I created no fuss about eating it whenever my mom made it at home. After marriage this was the first dish I ever learnt to make successfully...and the success was so great that I prepared it ever too often!
Everytime my mother-in-law calls , I would tell her we had Pumpkin currry and beetroot thoran or Pumpkin curry and fish fry or pumpkin curry and blah blah...Hehe!! Even now, whenever we call home, my father-in-law would ask, "Manju innu mathanga onnum ondakiyille?" (Din't Manju prepare Pumpkin today?)
It became so popular at home that both my sis-in-laws have become quite fond of the dish themselves and almost always makes it when we visit them :-)
Can you imagine Manish and my astonishment :-D I was on Cloud 9! My simple Mathanga Erisherry caused such an impact...I will never forget that incident , well would you? :-)
I usually buy Pumpkin from the Indian stores here, where its usually cut up into triangular wedges and plastic wrapped. For today's recipe I tried Butternut Squash and it tasted just the same.
Mathanga Erissery (Kerala style Pumpkin curry) Recipe
Recipe Source : My mom
Pumpkin / ButternutSquash (Cubed) - about 2 cups
Water - 1/2 cup
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp ( I add 1 tsp for more spice)
Salt - to taste
For coconut sauce:
Fresh grated coconut - 1 cup ( I use 1/2 cup dry coconut powder)
Shallots (small pearl onions) - 2-3
Garlic clove - 1
Cumin seeds - 2 tsp
Water - 1/2 cup
Oil - 2-3 tblsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Dry Red Chiilies - 2-3
Curry leaves - about 5-8 leaves
Grated Coconut - 2 tblsp (or use Roasted coconut powder)
1. Wash and take off the thick skin of the pumpkin/butternut squash and cut them into small cubes.
3. Using a potato masher, mash the pumpkin. (leave chunks if you prefer)
5. Reduce the heat of the mashed pumpkin, and add the coconut sauce and stir until the curry bubbles and take off the heat. ( Add more water if the erissery is too thick)
7. Pour this over the pumpkin erissery and stir. Check for seasoning!
Its a sweet yet savory dish. Sweet from the pumpkin and savory due to the mild spices we've added in the dish. I used to initially prepare it without the Garlic, and it tasted just as good to me :-)My MIL usually adds some cooked lentils (mostly the green or red moong) along with the pumpkin. That tastes great too. I will try to do a post on that when I make it..
My mom usually adds crushed raw mustard seeds too, but I skipped that step.
This recipe is my mom's version, from the very precious collection she hand wrote to me before my marriage, b'coz I knew nothing about cooking before then. Read about it in my 'About Cooking and Me!' page :-)