Mathanum Payarum (Cowpea Beans with Pumpkin) – My 8th guest post for Spicy Foood

Working on a guest post, is always a hassle for me. I don’t know why, it kinds of hits my confidence to a certain level.  When you work on your own blog, you don’t have anybody to please but when it’s a guest post, you have to ensure that the host is happy, isn’t it? My host for the day, Princy of Spicy Foood asked me for a guest post, and I literally gasped, “me?” Seriously, I am so bad at preparing vegetarian fare especially that needs to be served with rice. It’s
very rarely that my curries turn out well and I have blogged about it. Otherwise, I take quite time to reach the exact taste that my umma tries to bring. Since Princy asked, I quickly pulled out my drafts and lunged through it to see if there was any sadhya vegetarian fare that I could give. I emailed her whether the recipe for today would be fine, and she replied back saying she would take anything from me! So sweet of her…  🙂
So there I went ahead and gave her this simple yet delicious Mathanum Payarum that my umma makes. I completely go head over heels for this – don’t need rice or anything else with this! To see the recipe, please do hop on to Princy’s space here… Hope you all will like it… 🙂
Updated on March 31, 2017 with new pictures… Old picture is below… 🙂
Mathanum Payarum (Cowpea Beans with Pumpkin) - My 8th guest post for Spicy Foood
Prep time
Cook time
Total time
Recipe type: Vegeterian
Serves: 4
  • 1 cup red cowpea beans, soaked in water overnight
  • 500 gm pumpkin, peeled and chopped into large pieces
  • ½ tsp turmeric powder
  • ¾ tsp chilli powder (increase for spiciness)
  • Salt to taste
  • For grinding:
  • ¼ cup grated coconut
  • 2 shallots, peeled
  • 2 cloves garlic
  • ½ tsp fennel seeds
  • ¼ tsp cumin seeds
  • 2 green chillis
  • For tempering:
  • 1 tsp coconut oil
  • ¼ tsp mustard seeds
  1. Wash the cowpea beans well and place into a pressure cooker.
  2. Add the chopped pumpkin, pour water just till leveled, not too much. Add in the turmeric and red chilli powder along with salt.
  3. Pressure cook for three whistles and then leave it on simmer for around 30 minutes. Switch off and allow the pressure to go by itself.
  4. Meanwhile, grind all the “for grinding” ingredients till smooth.
  5. Open the cooker lid, add in the ground ingredients and mix well. You will see that the pumpkin is all mashed up and coated over the cow pea beans.
  6. Cook on low flame till just warm.
  7. Heat up the oil in a little saucepan and splutter the mustard seeds. Pour it into mathanum payarum and mix well.
  8. Serve as side for rice and any curry! I love to eat it as is…



    • says

      normally we don't make sadyas for onam… maybe get a pack from a restaurant and have it… maybe once i want to go through it just to know the feel maybe… 🙂 thanks a lot dear… and erissery is new, i told umma that what u cook is called erissery and she was kind of surprised… hehe…

  1. says

    I am a fan of this mathan & payar erissery.. Enikkum rice venda ethinte koode.. Will eat them just like that.. That one looks perfect & mouth watering to me 🙂


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