Ingredients (Mathanga Eriserry)

Pumpkin(Mathanga) - 1 cup
Salt - As reqd
Coconut(grated) - 5 tbsp
Cumin seeds(Jeerakam) - A pinch
Dry red chilly(Kollamulaku) - 1 no

For seasoning:
Coconut oil - 1 tbsp
Coconut (grated) - 1 tbsp
Mustard seeds - A pinch
Dry red chilly(Kollamulaku) - 1 no
Curry leaves - 1 stalk


1)Grind together grated coconut, cumin seeds and dry red chilly into a paste.

2)Cook pumpkin along with salt and water, until half done.

3)Add the ground paste and cook well.

4)Remove from fire.

5)Heat coconut oil in a kadai or a pan.

6)Add the mustard seeds, curry leaves and red chilly.

7)When it starts to splutter, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt.

8)Add the seasoning to the cooked vegetable and mix well.

Ingredients (Chena Eriserry)

Elephant Yam(Chena) - 300 gm
(cut into small pieces)
Van payar - 50 gm
Coconut - 1 no
Cumin seeds(Jeerakam) - 1 tsp
Turmeric powder - 1 tsp
Black pepper - 4 nos
Garlic pods - 1 - 2 nos
Chilly powder - ¼ tsp
Coconut oil - 2 tbsp
Mustard seeds - As reqd
Dry red chillies(Kollamulaku) - 1 - 2 nos
Curry leaves - A few


1)Clean van payar well and filter it to get rid of the small stones.

2)Cook it by adding enough water, turmeric powder and chilly powder.

3)When the payar is nearly cooked, add chena and allow it to cook.

4)Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form.

:- Make sure that it doesn’t become a paste.

5)When the chena and payar are fully cooked, add the above ground mixture.

6)Add some water and salt and allow it to cook.

7)Remove from flame when it’s done.

8)Fry 3 tbsp of grated coconut and add it to this mixture.

9)Heat oil in a pan.

10)Splutter mustard seeds, dry red chillies and curry leaves.

11)Add the above seasoning into the chena curry.