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Main Course

Papaya Drumstick Erissery

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 3 servings

4 cup Drumsticks chopped, Muringaka
2 cup Papaya — chopped
1/4 cup Dal cooked, Tuvara parippu
1/2 tsp Turmeric powder
1 cup Coconut — grated
1 tsp Chilly powder
1/2 tsp Pepper powder
1/2 tsp Garam masala
5 Cloves Garlic
3 tsp Coconut grated — for roasting
1/4 tsp Mustard
1/4 tsp Black gram parippu (Uzhunnu)
2 nos Dry red chillies
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing papaya drumstick erissery, take a vessel, add in drumsticks, papaya, turmeric powder, salt and a little water. Allow it to cook.
Step 2
Grind coconut, chilly powder, pepper powder, garam masala and garlic to a fine paste. Add this paste to the above cooked veggies.
Step 3
Add dal and mix it well.
Step 4
Roast coconut in oil.
Step 5
Warm the oil in a pan and let the mustard seeds crackle. Add in split bengal gram and dry red chillies. Pour it into the curry and allow it to boil.
Step 6
Garnish with roasted coconut.
Step 7
Papaya drumstick erissery is ready. Serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Papaya Drumstick Erissery

Ingredientsfor 3 servings

4 cup Drumsticks chopped, Muringaka
2 cup Papaya — chopped
1/4 cup Dal cooked, Tuvara parippu
1/2 tsp Turmeric powder
1 cup Coconut — grated
1 tsp Chilly powder
1/2 tsp Pepper powder
1/2 tsp Garam masala
5 Cloves Garlic
3 tsp Coconut grated — for roasting
1/4 tsp Mustard
1/4 tsp Black gram parippu (Uzhunnu)
2 nos Dry red chillies
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing papaya drumstick erissery, take a vessel, add in drumsticks, papaya, turmeric powder, salt and a little water. Allow it to cook.
Step 2
Grind coconut, chilly powder, pepper powder, garam masala and garlic to a fine paste. Add this paste to the above cooked veggies.
Step 3
Add dal and mix it well.
Step 4
Roast coconut in oil.
Step 5
Warm the oil in a pan and let the mustard seeds crackle. Add in split bengal gram and dry red chillies. Pour it into the curry and allow it to boil.
Step 6
Garnish with roasted coconut.
Step 7
Papaya drumstick erissery is ready. Serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.