This 'seri' group of curries are a bit confusing. Especially the erisseri and the pulisseri. Then you have the subdivision among the Erisseri, kaya erisseri,mathangga erisseri,chakka erisseri etc.. I am still confused.
I make the mathanga erisseri.. simp(b)ly because i get it here.
pumpkin:1/4 kg( after you removed the hard shell and weighed!!).cut in to 1/2 inch cubes
turmeric powder: 1 t spn
Cumin powder:1/2 t spn
brown lentils(van payar): 100gm(1/2 cup)
Coconut grated:1 cup
Curry leaves:2 sprigs
Dried Red Chillies:2 broken in to 1 inch pieces
Coconut oil:2 tbl spn
This recipe is easier if you have a pressure cooker. Pressure cook the vanpayar/brown lentils in 2 cups water, till it is almost cooked. Then add the pumpkin, chilli powder, turmeric powder cumin powder, half of the curry leaves and salt. Keep boiling.
Meanwhile grind the coconut and garlic together to a fine paste. When the pumpkin is cooked add the ground coconut and mix well. Boil it for another 5 mints and take it off from fire. This curry should be a bit thick.
Tadka the mustard, chilli and curry leaves in the coconut oil and pour over the Erisseri.. ah..malayalee food.. brings heaven on earth..