Monday, April 14, 2014

Kaplanga Vellapayar Erissery/Raw papaya and Black eyed bean curry/Raw papaya and lobia curry



Ingredients

Raw Papaya - 1 medium

Vella Payar/lobia/black eyed beans - 1/4 cup

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp


To Grind

Grated coconut - 3/4 cup

Garlic - 2 cloves

Cumin seeds - 1/2 tsp

Tempering

Coconut oil

Mustard seeds - 1 tsp

Urad dal -3/4 tsp

Dry red chillies - 2 Nos.

Curry leaves

Pearl onions - 3 Nos.

Fried grated coconut - 1/4 cup



Method

Pressure cook vella payar until 2 whistles.

Pressure cook papaya, turmeric powder, chilli powder till 1 whistle.

Grind grated coconut, garlic, and cumin seeds to a coarse paste.

Add the coarse paste, cooked vellapayar, and salt to cooked papaya. Boil them. Switch off the stove, when curry thickens. Add little water if necessary.

Tempering

Heat oil in a pan, crackle mustard seeds and urad dal. When urad dal starts to change color, add dry
red chillies, curry leaves, pearl onions, and grated coconut. When grated coconut is light brown in color, pour this mixture over curry.








13 comments:

  1. The erissery sounds so good Sabeena. Though it is one of my fav sides, I have never tried this combo. I must try it out sometime :)

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  2. Nice combo , love tempering on top

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  3. Something new to me yet the dish is inviting. Raw papaya is a great add-on; I see the outcome.

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  4. slightly different from the way that we make it....interesting...love erissery and it is so good to have with rice...

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  5. looks super tempting n delicious...

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  6. Wonderful erissery, papaya and black eyed peas looks fantastic and delicious combo.

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  7. Luv erissery, never tried this combo. Sounds good.

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  8. Papaya and lobia- 2 of my favourites.... thanks :)

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  9. hi, if raw papaya is not available, what are the other veggies that can be substituted? help-thnks

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