Kerala Style Pumpkin Stir Fry | Mathanga Eriserry

Kerala Style Pumpkin Stir Fry (Mathanga Eriserry)

And as promised, here is the first in the series of many guest blogs that I would be sharing with you here at OneWholesomeMeal. Our debut guest blogger is Sathiskumar Shanmugam from Chennai.

Sathiskumar ShanmugamA recruiter by profession, Sathis, who was born and brought up in Sri Lanka, first started to cook when he moved to India ten years ago for higher studies. He started experimenting with new recipes from local magazines and newspapers and then subsequently drew inspiration from a multicultural environment at his workplace. His own food he mentions is a mix of South Indian, Sri Lankan, and Malaysian cuisines.

Cooking is his passion and now his food blog Tastepot showcases recipes form different parts of the country. Here you can not only find original authentic recipes but also a lot about the history of food of different regions of India.

Here he shares the recipe for simple yet delicious Kerala style pumpkin stir fry or Mathanga Eriserry. Pumpkin is a popular and commonly used vegetable in South Indian, East Indian, and Sri Lankan cuisine. In Tamil, it is called Parangikkayi and in Sinhala, Wattakka. The health benefits of pumpkin are well known and combining it with nutritious coconut milk, increases these benefits manifolds. For Erissery, normally pumpkin is cooked with roasted coconut. Adding cooked red oriental beans is optional.

Kerala Style Pumpkin Stir Fry (Mathanga Eriserry)


  • Pumpkin - 150 gm
  • Grated Coconut - 50 gm
  • Cumin Seeds - 1.5 tbsp
  • Green Chilli - 1
  • Coconut Oil - 3 tbsp
  • Mustard Seeds - 1/2 tbsp
  • Dried Chillies - 2
  • Curry Leaves - A Few
  • Salt - As per taste


  1. Wash, peel the skin and chop pumpkin into small pieces.
  2. In a pan add enough water, chopped pumpkin pieces, turmeric powder & salt and cook till it becomes soft & dry. (You can also mash the cooked pumpkin)
  3. Grind grated coconut, cumin seeds, and green chilli to a fine paste adding a little water.
  4. Add coconut paste to the cooked pumpkin and mix it well. Cook till it becomes thick.
  5. In another pan, heat coconut oil and prepare the tempering with mustard seeds, curry leaves, & dried chillies. Pour the tempering on the curry.
  6. In the same pan roast 02 tbsp of grated coconut till it becomes golden brown. Pour it on the eriserry and mix well.
  7. Yummy erissery is ready for serving.

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