Manthan Erissery

Side dish using pumpkin and black eyed peas with Kerala spices


  • 2 cups Pumpkin /Poosanikkai/Mathan, seeded, peeled and diced
  • 3/4 cup Black eyed peas, soaked for 2 hours.
  • 1 cup Coconut, scrapped
  • 2 teaspoons Coconut Oil
  • 1 Onion, chopped fine
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Jeera
  • 1 Green Chillies
  • 2 Garlic, cloves
  • 1 sprig Curry leaves
  • Salt


  1. Pressure cook peas and pumpkin separately.
  2. Grind coconut, jeera, garlic and green chillies into coarse paste. Keep aside.
  3. Heat oil. Splutter mustard seeds and curry leaves. Fry onion till brown.
  4. Add cooked pumpkin and peas. Stir. Add ground coconut paste and salt. Stir and saute for 5 minutes.
  5. Serve Manthan Erissery with rice and pickle.

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