Receta Mathanga Pappadam Erissery

 Erissery, a traditional Kerala dish, an unavoidable member of the Kerala sadya is usually made by adding ground coconut paste to cooked vegetables like pumpkin, yam etc and then finally seasoned with roasted coconut along with the regular seasoning of mustard, curry leaves etc. This erissery is somehow a little different and in a way a more easier version of the traditional erissery. Another dish which I learnt from Jayasri Chechi. Here instead of coconut paste, coconut milk is being added and along with the seasoning of roasted coconut, we are adding fried pappad bits too which gives such a delectable taste to the dish. Over to the recipe of Mathanga(pumpkin) pappadam 1 onion 2 Tbsp coconut 250 gms…