Elchakari is a traditional dish prepared by Konkani’s during festivals, weddings, upanayanam etc. It is also served during ‘Samaradhana’ in temple. The Dudhiya elchakari (Pumpkin curry; Mathanga erissery) prepared in Cochin Tirumala Temple is very famous for its taste that the local people call it as ‘Matha payasam’ means Sweet prorridge made from pumpkin.
Of course the Dudhiya elchakari (Pumpkin curry; Mathanga erissery) does have a sweet taste due to the ripe pumpkin we add to the dish. They say that the smell of seasoning an elchakari is enough to titillate the taste buds. Dhudhiya elchakari (Pumpkin curry; Mathanga erissery) is so tasty and aromatic that you can even have it as such.
Dudhiya elchakari (Pumpkin curry; Mathanga erissery) can be prepared with channa dal or moong (Green gram) along with pumpkin. But we Konkani’s usually prefer the channa dal as combination.
Keralites also prepare this elchakari and in Malayalam it is called Mathanga erissery. They usually use moong dal or cowpea beans along with pumpkin to prepare this dish. The method of preparation of elchakari/erissery by both Konkani’s and Keralites is different.
Elchakari can be prepared with not just pumpkin alone there are other elchakari’s also which I will be dealing in my future posts.
Ingredients
You need
- 8 to 10 cubes of a ripe pumpkin
- 3 tbspns of channna dal
- Salt to taste
- Water as required
For the masolu
- 2 tbspns of grated coconut
- 2 red chillies (Or as per your spiciness level)
- A small spoon turmeric powder
- Water for grinding
For seasoning
- Oil as required for seasoning
- A small spoon mustard
- A small spoon jeera /cumin seeds
- 1 sprig curry leaves
- 1 tbspn of grated coconut
Method
Soak and pressure cook the channa dal until cooked. Keep aside.
Peel and wash the pumpkin and cut it into cubes.
Transfer the cooked channa dal and pumpkin cubes into a vessel. Add water and salt and boil for 3 to 5 minutes. This for the pumpkin to cook as well as absorb salt.
In the mean time grind the masolu, that is, grated coconut, red chillies and turmeric powder to a smooth paste adding water.
Once the pumpkin is cooked add the masolu and cook for 2 to 3 minutes so that the raw taste of the masolu goes off.
You can even smash 1 or 2 cubes of pumpkin this will help in increasing the taste of the dish.
Now heat oil in a kadai for seasoning. Add the mustard seeds and when they splutter add the cumin seeds followed by addition of curry leaves. Pour the seasoning over the elchakari.
Now into the same kadai add a bit more of oil and roast 1 tbspn of grated coconut till light brown in colour. Pour this roasted coconut over the elchakari. Mix well.
This roasted coconut adds to the taste and aroma of the elchakari. Do not forget to do this whenever you are preparing any elchakari.
Your Dudhiya elchakari (Pumpkin curry; Mathanga erissery) is ready to be served.
Serve with rice as a side dish.
Tips
Add roasted coconut to the elchakari followed by seasoning to the elchakari. Do not forget to do this wheneve you are preparing any elchakari.
Use ripe pumpkin for better taste.
Smash 1 or 2 cubes of pumpkin this will help in increasing the taste of the dish.
While preparing the masolu just add 1/2tspn jeera/cumin seeds and grind. You have to add the jeera for grinding only after you finish grinding the masolu. Into that paste add the jeera and just give one turn of your mixer grinder. This will increase the flavour of the alchakari.
