Mathanga Erissery is a good accompaniment with Kerala Red Rice and also with Kanji. Ingredients Pumpkin(Mathanga) - 1 cup Salt - As reqd Coconut(grated) - 5 tbsp Cumin seeds(Jeerakam) - A pinch Dry red chilly(Kollamulaku) - 1 no For seasoning: Coconut oil - 1 tbsp Coconut (grated) - 1 tbsp Mustard seeds - A pinch Dry red chilly(Kollamulaku) - 1 no Curry leaves - 1 stalk Method 1)Grind together grated coconut, cumin seeds and dry red chilly into a paste. 2)Cook pumpkin along with salt and water, until half done. 3)Add the ground paste and cook well. 4)Remove from fire. 5)Heat coconut oil in a kadai or a pan. 6)Add the mustard seeds, curry leaves and red chilly. 7)When it starts to splutter, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt. 8)Add the seasoning to the cooked vegetable and mix well. :- Serve with hot rice and papadam.