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Main Course

Papaya 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 4 servings

1 nos Raw papaya — cut into 1" cubes, medium
1 cup Red gram (Thuvaraparippu)
1 cup Coconut — grated
1 tsp Turmeric powder
2 tsp Chilly powder
11/2 tsp Cumin seeds (Jeerakam)
Salt, to taste
1 tbsp Oil
1 tsp Mustard seeds
2 nos Dry chillies (Kollamulaku)
10 nos Curry leaves
1 cup Coconut — grated

Preparation

Step 1
Soak dal in hot water for 1 hr.
Step 2
Grind together coconut with cumin seeds and enough water into a fine paste.
Step 3
Cook dal and papaya together in pressure cooker along with salt, turmeric powder and chilly powder.
Step 4
Add ground coconut into the dal-papaya mixture and let it boil well.
Step 5
Make sure that the curry is a little thick.
Step 6
Heat the oil in a fry pan.
Step 7
Let the mustard seeds crackle.
Step 8
Fry dry chillies and curry leaves.
Step 9
Add coconut and fry, till the coconut turns into dark golden.
Step 10
Add fried coconut to the dal-papaya-coconut mixture and Stir everything together thoroughly.
Step 11
Serve while still hot with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Papaya Erissery

Ingredientsfor 4 servings

1 nos Raw papaya — cut into 1" cubes, medium
1 cup Red gram (Thuvaraparippu)
1 cup Coconut — grated
1 tsp Turmeric powder
2 tsp Chilly powder
11/2 tsp Cumin seeds (Jeerakam)
Salt, to taste
1 tbsp Oil
1 tsp Mustard seeds
2 nos Dry chillies (Kollamulaku)
10 nos Curry leaves
1 cup Coconut — grated

Preparation

Step 1
Soak dal in hot water for 1 hr.
Step 2
Grind together coconut with cumin seeds and enough water into a fine paste.
Step 3
Cook dal and papaya together in pressure cooker along with salt, turmeric powder and chilly powder.
Step 4
Add ground coconut into the dal-papaya mixture and let it boil well.
Step 5
Make sure that the curry is a little thick.
Step 6
Heat the oil in a fry pan.
Step 7
Let the mustard seeds crackle.
Step 8
Fry dry chillies and curry leaves.
Step 9
Add coconut and fry, till the coconut turns into dark golden.
Step 10
Add fried coconut to the dal-papaya-coconut mixture and Stir everything together thoroughly.
Step 11
Serve while still hot with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.