Papaya Erissery, a dish from Kerala, India.
Ingredients
Papaya – Medium One
Pigeon Pea – 3 Tablespoons
Turmeric Powder – ¼ Teaspoon
Salt – 1 Teaspoons
Water – 1 + ½ Cups
Grated Coconut – 1 Cup + 2 Tablespoons
Green Chilli – 3 Nos
Shallots – 3+4 Nos
Garlic – 4 Cloves
Curry Leaves – 1+1 Sprigs
Cumin – ½ Teaspoon
Cocunut Oil – 2 Tablespoons
Mustard Seeds – ½ Teaspoon
Dry Red Chilli – 2 Nos
Chilli Powder – ½ Teaspoon
Preparation
First, the papaya is peeled, cleaned, and chopped into small pieces [0:11]. Then, it’s washed and pressure cooked with turmeric powder, salt, and water for two whistles ,While the papaya is cooking, the curry is prepared. The curry paste is made by grinding together grated coconut, green chilies, red shallots, garlic cloves, curry leaves, cumin seeds, and water,Once the papaya is cooked, the curry paste is added to the pressure cooker. If the papaya is not fully cooked yet, it can be pressure cooked for another whistle [1:20]. The cooked mixture is then mashed together.Finally, the tadka is prepared. Oil is heated in a pan, and mustard seeds are spluttered in it . Then, chopped shallots, grated coconut, dry red chilies, and curry leaves are added and sauteed until brown . The pan is turned off, and chili powder is added .The tadka is then poured into the cooked papaya mixture. Everything is mixed well, and if the curry is too thick, some hot water is added . The curry is then checked for salt and adjusted to taste..
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