Mathanga Parippu Curry(mathanga parippu erissery) – Yellow Pumpkin dal curry

One day my neighbour made this dal and gave me during lunch. When I tasted it. There was a sweetness in it. I guessed she would have added Yellow pumpkin. Yellow pumpkin is called as mathanga in Malayalam. Next day when I asked her. She gave me this recipe and I tried it out. It was a successful dish and everyone loved it. I have not tasted dal yellow pumpkin combination before. At home, my mom usually doesn’t buy this veggie. I don’t know why. So I too don’t buy it. But after my neighbour introduced with dishes made with this yellow pumpkin(mathanga). I started to buy this veggie now. I got the recipe for a list of dishes made with yellow pumpkin and many Kerala recipes. She has also inspired me to cook. I am so thankful to her for her love. Tomorrow She is going back home. Surely I and my daughter will miss her and her dishes. Ok coming to the recipe it tastes yummy and definitely try it out & leave me comments. I had it with Rice, Keerai Poriyal, Appalam and lemon pickle. Try this combo. Now let’s see how to make this dish.
Preparation Time: 10 mins
Cooking Time : 30 mins
Serves : 4 Persons


For cooking dal and Pumpkin

Toor dal – 1/2 cup
Red pumpkin – 2 cups (cut into cubes)
Green chillies – 3
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Salt to taste

For Grinding

Grated coconut – 1/2 cup
Cumin – 1 tsp
Garlic – 1 pod

For Tempering

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Small onions/Shallots  – 5 nos (finely sliced)
Dried Red chilli – 2
Curry leaves – a few
Asafoetida – a pinch


1. Peel off the skin of Red pumpkin and chop them into cubes. Wash them well. Keep them aside. Grind grated coconut, cumin, garlic together into a fine smooth paste.
2. Wash and soak toor dal in water for about 15 minutes. After soaking drain water and add them to a pressure cooker.
3. Add green chillies, pumpkin cubes, red chilli powder, Turmeric powder, salt, few drops of oil and sufficient amount of water(till all ingredients get immersed)into the cooker.
4. Close cooker with lid and allow to cook for 4 – 5 whistles. Open the lid after the pressure is released. Mash the dal and pumpkin well. Add the ground coconut paste into it. Mix well and cook for about 3 minutes till it starts to bubble out.
5.In a tadka pan heat oil. I used coconut oil because it gives a nice flavour to this dish. You can use oil of your choice. Once the oil gets hot. Add mustard seeds. Let them crackle. Add sliced shallots, dried red chilli, Asafoetida and curry leaves. Fry them well. Add this tadka to dal.
Serve with Rice.
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