Chena Mathanga Erissery

Chena Mathanga Erissery

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Chena Mathanga Erissery | Elassery | with step by step photos and video. A traditional Kerala style curry recipe that is made for festive occasions or Sadya meals during Vishu and Onam Festival. This Gluten free, recipe is made with pumpkin, vanpayar or red cow peas, yam or chena in a coconut gravy and served as side dish. It is made using different veggies based on the region.

The base of the erissery is usually a blend of fresh coconut, cumin, shallots, garlic and chillies. Some people like it plain also. Along with yam and pumpkin we can add some cowpeas too. Usually this dish has little dry texture, but if you want you can add water and adjust the consistency you prefer.

How to make chena mathanga erissery?

Chena Mathanga Erissery | Elassery | with step by step photos and video. A side dish for Sadya means that this is one of the other 20 plus variety of vegetables that is served on a banana leaf. I personally love eating eriserry with Pineapple Pulissery, Steamed Rice, Puli Inji (Instant tamarind ginger pickle) and Papadam. The veggies used here are yam and yellow pumpkin. Firstly, clean and cut the veggies in cube shape of same size. The cooking time of yam or chena is more than the pumpkin. Once, the yam is cooked nearly, 80% add the pumpkin & cook them, adjusting the water needed to cook. Once the veggies are cooked mash them using the back of the spoon coarsely. Then add the ground coarse mixture of coconut, cumin, shallots, garlic and chillies. Finally, temper the dish along with fried grated coconut. Do not skip the coconut in tempering, it won’t taste authentic and it doesn’t feel heavy as this is served as a small portion in the entire meal. 

Important tips to keep in mind:

  • While cooking the veggies check the water in intervals to avoid getting burnt. Based on the vegetable quality, the cooking time and the amount of water required to cook also differs.
  • Always cook the mathanga and chena on stove top. Do not pressure cook. Texture of the vegetable is the key.

Further, I would like to share with you the collection of sadhya recipes from our onam sadhya. You will surely love these recipes.

Chena Mathanga Erissery

Course: SidesCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Chena Mathanga Erissery | Elassery | with step by step photos and video. A traditional Kerala style curry recipe that is made for festive occasions or Sadya meals occasions or Sadya meals

Recipe Video

Ingredients

  • For Grinding
  • 4 tbsp Grated Coconut

  • 1 green chilli (add more based on your spice level, the chilies I used are very hot)

  • 1/8 tsp Turmeric Powder

  • 3 to 4 Shallots

  • 1 Garlic Pod

  • Curry Leaves

  • 1 tsp Cumin Seeds

  • For Preparing Erissery
  • 11/2 cup Chena / Yam

  • 11/4 cup Water or Water as required

  • 1 Cup Mathanga / Pumpkin

  • Salt to taste

  • 1/4 tsp Turmeric Powder

  • 1/2 tsp Chilli Powder

  • For Tempering
  • 1 tsp Coconut Oil + 1 tbsp Coconut Oil

  • 5 tbsp Roasted Coconut

  • 1/2 tsp Mustard Seeds

  • 1 to 2 Red Chilies

  • Curry Leaves

Directions

  • Firstly, in a mixie jar add 4 tbsp grated coconut, 1 green chilli, 1/8 tsp Turmeric Powder, 3 to 4 Shallots, 1 Garlic Pod, Curry Leaves and 1 tsp Cumin Seeds. Ground it coarsely and keep aside.Chena Mathanga ErisseryChena Mathanga ErisseryChena Mathanga Erissery
  • Peel and dice the veggies (pumpkin and yam) into thick chunks.
  • Add 11/2 cup diced yam, water as required, 1/4 tsp turmeric powder, 1/2 tsp chilli powder and salt to taste in a pot.Chena Mathanga Erissery
  • Mix. Cover and cook the veggie for 10 minutes over a low-medium flame. Check in between for the water level.Chena Mathanga Erissery
  • Once the yam is 90% cooked, add the diced pumpkin and adjust the water.Chena Mathanga Erissery
  • Cover & cook until both the veggies are cooked & water is dried.Chena Mathanga ErisseryChena Mathanga Erissery
  • Mash the veggies using the back of the spoon coarsely.Chena Mathanga ErisseryChena Mathanga Erissery
  • Now add the ground mixture, 1/4 cup water and salt required.Chena Mathanga ErisseryChena Mathanga Erissery
  • Mix well. Cover and cook for another minute. Switch off the flame & keep aside.Chena Mathanga ErisseryChena Mathanga Erissery
  • Tempering
  • Add 1 tsp coconut oil in a pan, followed by 5 tbsp grated coconut. Chena Mathanga Erissery
  • Roast them until it turns golden brown over a low-medium flame. Remove from pan & keep aside.Chena Mathanga Erissery
  • In the same pan, add 1 tbsp coconut oil, splutter 1/2 tsp mustard seeds, 1 to 2 red chilies and some curry leaves. Switch off the flame.Chena Mathanga Erissery
  • Add the hot tempering and roasted coconut over the prepared erissery. Serve as a side dish for sadhya.roasted coconut and the roasted coconut and the

Notes

  • While cooking the veggies check the water in intervals to avoid getting burnt. Based on the vegetable quality, the cooking time and the amount of water required to cook also differs.
  • Do not skip the coconut in tempering, it won’t taste authentic and it doesn’t feel heavy as this is served as a small portion in the entire meal. 
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