This is a must have dish for Onam, Mattan Eriserry. Mom makes this so perfectly it's so delicious and most importantly my brother's favorite since a small kiddo. My mom learnt this from my grandpa who hailed from Pattamby, Kerala. Mom said grandpa was a very good cook and he taught my grandma how to cook, grandma got married at the a very young age so she don't know how to cook.
This is a very simple and anyone can cook dish, let us see how to cook this my mom's style. This dish is prepared without garlic and onion.
250g pumpkin chopped
1/2 cup dhall (soaked and drained)
1 tbsp chili paste
1/2 tsp turmeric powder
1 cup of grated coconut
1 tsp cumin seed
2 dry red chili
1 sprig curry leaf
1 tsp mustard seed
1 cup water
Salt to taste
Blend cumin seed and 1/2 cup of grated coconut into coarse paste with little water and keep aside.
In a pan, boil dhall, pumpkin, chili paste, turmeric powder and salt until pumpkin and dhall is cooked. Add coconut and cumin paste to pumpkin and let it simmer over a low flame.
For tempering, in another pan add oil, mustard seed, dry red chili and curry leaves until it crackle and add balance 1/2 cup of grated coconut until aromatic, do not burn the tempering. Add this to pumpkin mixture and mix well.
Our Mattan Eriserry is ready to be served. Do try and let me know how it turned out.