Maththan Payaru Erisseri

Erisseri is a cousin of the molagutal (a couple of molagutal recipes I posted earlier). This one is quite healthy with veggies paired along lentils, coconut, and spices – really tasty too 🙂 It goes well with rice as well as rotis/chapattis.

Erisseri is slightly different from molagutal in the spices and as roasted coconut is added to this one. I made one with yellow pumpkin (maththan/laal bhopla) and long beans (pachcha payaru). Other options include white pumpkin (elavan/safed bhopla), raw bananas (vazhakkya/kachcha kela), and elephant foot yam (chenai/suran), drumstick, jackfruit etc. This one is with mom’s inputs 🙂



Yellow pumpkin: about 2 cups chopped into 1 inch cubes

Long beans: about a cup chopped into 1 inch pieces (I had the dark green ones, you may use either dark or light green varieties)
Coconut: 4 teaspoons
Green chillies: 1 roughly chopped
Tuvar dal (Yellow pigeon peas split): ¾ cup
Udad dal (Black gram skinned and split): 2½ teaspoons
Dry red chillies: 2
Cumin seeds: 1 teaspoon
Jaggery: 2 teaspoons (crushed)
Asafoetida (hing) powder: a pinch
Mustard seeds: 1 teaspoon
Turmeric: ¼ teaspoon
Oil: 1½ teaspoon (coconut oil works best for this recipe)
Salt to taste



  1. Cook the tuvar dal and the long beans in about 3 cups of water in a pressure cooker for about 5-6 whistles or till the dal is mushy. Turn off the heat. Wait for the steam to be released from the cooker.
  2. In a heavy-bottomed pan, dry roast two teaspoons of udad dal, one dry red chilly, and cumin seeds till the dal is lightly brown. Set aside to cool in a plate.
  3. In the same pan, heat 1 teaspoon oil and add the mustard seeds and remaining udad dal. Fry till the mustard seeds pop and the dal begins to brown. Add the asafetida and sauté.
  4. Add two cups of water and bring to a boil. Include the turmeric powder in the water.
  5. When the water boils, add the yellow pumpkin and cook till soft but not mushy.
  6. In the meanwhile, grind 2 teaspoons of coconut and green chilly with the roasted dal, red chilly, and cumin seeds to a coarse paste in the chutney jar of a mixer. I don’t have the mixer, tried an alternative method – by grinding the dry components in a coffee/spice grinder to a coarse powder. Then, grind this powder, 2 teaspoons of coconut, and green chilly with a couple of tablespoons of water in a blender/food processor.
  7. When the pumpkin is done, add the cooked long beans to it. Also, mash the cooked tuvar dal slightly and mix in as well.
  8. Mix in the ground coconut-spice paste.
  9. Also, add salt and jaggery – mix well. Allow to boil and cook for about 5 minutes so that the flavors blend.
  10. In the meanwhile, heat the remaining half teaspoon oil. Add the remaining 2 teaspoons of coconut to it and roast till the coconut turns golden-brown and gives out a nice aroma – the coconut will also be kind of drier than when fresh. Turn off the heat and add to the erisseri and mix.
  11. Cook for 1-2 minutes and turn off the heat. Serve and enjoy hot with rice or rotis. The tomato thayir pachadi, thogayal, or arachukalki is a good accompaniment to this erisseri.

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