Mathan Vellapayar Erisseri
Recipe type: Sides
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500 gm pumpkin (mathan), peeled and cubed
  • ½ cup black eyed peas (lobiya/ vellapayar), soaked overnight
  • ½ tsp turmeric
  • Salt to taste
  • ½ cup grated coconut
  • 3 green chillies
  • 1 tsp cumin
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  1. Combine the cubed pumpkin, peas, turmeric and salt in a pressure cooker. Pour water just till the level of the ingredients.
  2. Pressure cook on meduim flame for 3 to 4 whistles. Switch off and allow the pressure to go by itself.
  3. Meanwhile, grind all the ingredients under "for grinding" till smooth.
  4. Open the lid and give a good stir. The pumpkin would have got mashed and the peas cooked.
  5. Add the ground coconut mixture and simmer for a couple of minutes. Switch off.
  6. Heat oil and splutter the mustard seeds. Briefly fry the curry leaves. Add into the erisseris and mix.
  7. Serve warm as side for rice and curry.
Recipe by The Big Sweet Tooth at