Mathan Erissery

One more authentic palakkad dish. It can be prepared in two ways. Either as side dish or a kootan.The use of karamani gives this dish a unique taste. Enjoy with rice and some pickle or thogayal.


Mathan/ Yellow pumpkin — 2 Cups

Karamani — 1/2 Cup

Coconut — 3/4 Cup

Dry Red Chili — 2

Cumin seeds — 1 Teaspoon

Mustard seeds — 1 Teaspoon

Urad dal — 1 Teaspoon

Turmeric powder — 1/2 Teaspoon

Salt — 1 1/2 Teaspoon

Coconut oil — 2 Tablespoons

Curry leaves.


Soak karamani for half an hour and pressure cook it. Cut the mathan into cubes. ( if the skin is tender you can cut the mathan along with the skin.)Add turmeric powder, salt, a glass of water and cook the mathan. Meanwhile grind half cup of coconut, cumin seeds and red chili together. Once the mathan is cooked, add the cooked karamani and give a stir. Now add the grounded coconut paste, add extra water to get a proper consistency. Boil everything together for about 2-3 minutes. Heat oil in a pan, add the mustard seeds, when the mustard crackles, add urad dal and fry. When the dal changes color, add the curry leaves and remaining coconut and fry till the coconut turns red. Add this to the gravy. Mathan erissery as a kootan is ready.

To have it as a side dish, don’t add extra water after adding the grounded coconut paste. Rest of procedure are the same.


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