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Main Course

Pappaya Curry

Cooked low and slow until the masala melds into the gravy, this mixed curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 3 servings

500 g Pappaya
1 tsp Turmeric powder
2 cup Coconut — grated
Mustard seeds, to taste
Curry leaves, a few
2 nos Whole red chillies
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
Peal the pappaya and chop into small pieces.
Step 2
Cook the pappaya pieces with turmeric, salt and enough water.
Step 3
Remove from fire when done and mash the pappaya.
Step 4
Grind the grated coconut with some water to make a thick gravy.
Step 5
Pour the ground coconut into the mashed pappaya and cook in low heat.
Step 6
Remove from fire when boiling starts.
Step 7
Place a pan on the stove and pour oil. Heat the oil and let the mustard seeds crackle and add red chillies and curry leaves.
Step 8
Cook and pour this into the pappaya curry.
Step 9
Pappaya curry, a very nutritious dish is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Pappaya Curry

Ingredientsfor 3 servings

500 g Pappaya
1 tsp Turmeric powder
2 cup Coconut — grated
Mustard seeds, to taste
Curry leaves, a few
2 nos Whole red chillies
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
Peal the pappaya and chop into small pieces.
Step 2
Cook the pappaya pieces with turmeric, salt and enough water.
Step 3
Remove from fire when done and mash the pappaya.
Step 4
Grind the grated coconut with some water to make a thick gravy.
Step 5
Pour the ground coconut into the mashed pappaya and cook in low heat.
Step 6
Remove from fire when boiling starts.
Step 7
Place a pan on the stove and pour oil. Heat the oil and let the mustard seeds crackle and add red chillies and curry leaves.
Step 8
Cook and pour this into the pappaya curry.
Step 9
Pappaya curry, a very nutritious dish is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.