Instant Pot Mathanga Erissery | Mathanga (Pumpkin) Erissery in Pressure cooker(Video recipe)

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Today’s dish is one of my most favorite Instant Pot Mathanga Erissery / Pumpkin cooked in spiced coconut paste. I’m sure once you tried, you will want this again.

 

Instant Pot Manthanga Erissery | Pumpkin Erissery

Vishu is just around the corner and I’m here sick with pollen allergy.My eyes are reddish like vampire and nose completely blocked.But that don’t stop me from posting my favorite dish. Vishu is  one the most awaited occasion for every Malalyalee. You can check out more about Vishu in this post.

During Vishu, they feast will be elaborate starting from vishu kanji to varities of payasam and pradaman. Staying away from the home country and family, we miss lots of things during these special occassions. At least I try to make some special food to compensate those feelings. I made this Mathanga Erissery this time. This is the recipe from my aunt. I watched her making this during my college days while I was staying in my aunt’s home. She makes it in traditional way but I tried it in Instant Pot – new hot gadget taking over the world kitchen.

 

How to make Mathanga Erissery in Instant Pot

The main ingredients to make Mathanga/ Pumpkin Erissery is Pumpkin and red  beans/van payar. I cooked in Pot in pot method. Once the pumpkin and red bean is cooked, then add the ground coconut paste and cook till your required consistency. The tempering of roasted coconut is added to it at the end. The tasty Erissery is ready to have along with hot rice. It have smoothly mashed pumpkin with red chori beans and crunchy roasted coconut.

Ingredients used to make Erissery

1. Pumpkin
2. Red chori beans/ Van payar/ Vella payar/ Adzuki Beans
3. Coconut
4. You can also use green mung beans instead red chori beans.

Why should I try this recipe

1. It is easy
2. Vegan
3. Gluten free
4. Simple, you do not want to miss this.

Other Kerala recipes for you

Mambazha Pulissery – Ripe Mango Yogurt Curry

Kerala Pineapple Madhura Curry

Varutharacha Sambar( Palakkad style)

Aviyal

Kerala Vegetable Stew

Pazham Pori / Banana Fritters

Ulli Theeyal/Shallots in Roasted Coconut Curry

Pacha Manga chammanthi/ Raw Mango chutney/ Dip

 

Video to make Mathanga Erissery

Ingredients

Pumpkin – 1 Cup cubed

Red chori beans – 1/4 Cup

Turmeric powder – 1/4 Tsp

Salt – as required

To grind

Coconut – 1/4 cup grated

Cumin seeds – 1 Tsp

Green Chili – 1 or 2

To temper

Coconut – 2 Tbsn

Dry Red Chili – 1

Curry Leaves – few

Mustard seeds – 1/2 tsn

Coconut Oil – 1 tsp

Method

• Grind all the ingredients under ‘ to grind’ to smooth paste.
• Add cubed pumpkin inside the instant pot along with 1 1/2 cup water.
• In a small pot, add the washed red chori beans with 1 cup water and keep inside the instant pot along with pumpkin.
• Close the lid and press Beans/chili button. Cook and let the pressure naturally release.
• Open the lid. Remove the pot with red chori beans. Mash the pumpkin inside the instant pot.
• Add the cooked red chori beans to mashed pumpkin.
• Switch on the instant pot again and press saute’ mode.
• Add turmeric powder,salt and ground coconut paste to mashed pumpkin.
• Let it cook to desired consistency.
• Switch off the instant pot.
• In stove top, heat pan. Add coconut oil.
• When it is hot, add mustard seeds, curry leaves and dry red chilies.
• Add coconut and roast it till golden.
• Add this tempering to erissery.
• Serve along with hot rice.

Notes

1. Instead of red chori beans you can also use green gram.
2. Cook erissery to desired consistency. If you want pouring curry, then add water accordingly.
3. Try to use coconut oil to get authentic smell and taste

Pin Instant Pot Mathanga Erissery

 

 

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