This is a typical dish from Kerala and a complete summer dish. It’s a perfect lunch/dinner recipe and it is very light on the stomach. Mathan means red pumpkin with addition of some buttermilk (sour buttermilk) and hence it’s called puliserry (puli meaning sour). These recipes are generations old and almost forgotten. Addition of these recipes in our kitchen preserves our health and our tradition too.

Ingredients

Pumpkin – 1 cup

Buttermilk – 1 glass

Coconut – 1 cup

Green chilies – 2/3 no’s (as per spice)

Dry red chilly – 2 no’s

Curry leaves – few

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Dry red chilly – 1 for tempering

Turmeric powder – 1/2 tsp

Salt – as per taste

Water – as required for boiling pumpkin

Jaggery – 1 tbsp

Method

1. In a pot take some water. Add pumpkin, salt and turmeric powder.

2. Allow the pumpkin to cook well. Once cooked, mash a few with the back of the laddle and add a tbsp of jaggery.

3. Take some coconut, green chilly and dry red chilly and ground it to a fine paste adding some water.

4. Pour the ground mixture to the boiled pumpkin mixture.

5. Give a good mix and add a glass of buttermilk.

6. Give a good mix and keep stirring continuously till a frothy layer is formed. Switch off the flame. Take a tempering pan and add coconut oil and allow it to heat. Add mustard seeds and dry red chilly. Once the mustard seeds splutter add curry leaves and pour this tempering on the mathan puliserry.

7. Mathan puliserry is now ready to be served. Serve it with some hot steaming rice , papad and a stir fry of your choice.