Green Gram – Pumpkin / Cherupayar – Mathanga Erissery


1 cup cherupayar / green gram
2 cups pumpkin/ mathanga, cut into cubes
1 cup grated coconut
1- 1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies, slit
1 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
salt as required
1 tbsp oil


  1. Soak the green gram in water for 5 hours.
  2. Grind 3/4 cup grated coconut with cumin seeds to a smooth paste adding little water and keep it aside.
  3. In a pressure cooker, add the washed green gram and salt and cook it adding about 2 cups of water for about 2 whistles. Switch off the flame and keep it aside.
  4. Meanwhile, cook the cubed pumpkin pieces with chilli powder, turmeric powder and salt adding little water until soft.
  5. Add the ground coconut paste and slit green chillies into this and mix well.
  6. When it starts to boil, add the cooked green gram and mix well and cook for few minutes. Adjust the salt.
  7. Heat oil in another pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  8. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to the erissery and mix well. Serve with rice…

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