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Main Course

Special Papaya 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

1 nos Papaya
1/2 Portion Coconut
5 nos Shallots
1/2 tsp Cumin seeds
Tamarind A lemon sized ball
1 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste
Water, to taste
Curry leaves A, a few
1/4 tsp Mustard seeds
1/4 tsp Fenugreek seeds
Oil, to taste

Preparation

Step 1
Cook the papaya in water with salt, turmeric powder and chilly powder. Set aside.
Step 2
Grind the coconut with shallots, cumin seeds and pinch of turmeric powder and water, to a smooth paste.
Step 3
Mix the papaya with coconut paste, tamarind water, salt, curry leaves and let it bubble for 3-5 minutes.
Step 4
Allow to crackle mustard and fenugreek seeds in oil and mix in with the curry.

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

Special Papaya Curry

Ingredientsfor 3 servings

1 nos Papaya
1/2 Portion Coconut
5 nos Shallots
1/2 tsp Cumin seeds
Tamarind A lemon sized ball
1 tsp Chilly powder
1/4 tsp Turmeric powder
Salt, to taste
Water, to taste
Curry leaves A, a few
1/4 tsp Mustard seeds
1/4 tsp Fenugreek seeds
Oil, to taste

Preparation

Step 1
Cook the papaya in water with salt, turmeric powder and chilly powder. Set aside.
Step 2
Grind the coconut with shallots, cumin seeds and pinch of turmeric powder and water, to a smooth paste.
Step 3
Mix the papaya with coconut paste, tamarind water, salt, curry leaves and let it bubble for 3-5 minutes.
Step 4
Allow to crackle mustard and fenugreek seeds in oil and mix in with the curry.

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.