Do you have your Onam shopping and Sadya menu done yet? I still have some to do and also planning to celebrate this Onam with our best friends in their new house. Having so many wonderful friends and people I love in one place, all mingling, chatting, joking, cooking together and having fun, sound exciting Isn’t it?:) Yes me and my little family were looking forward for the day.
Here is the picture of some papaya from our yard ,back in Kerala.
Salt to taste
Grated coconut : 1/2 cup
Turmeric powder : 1/4 tsp
Cumin seeds : 1/2 tsp
Green Chillies : 2
Dry Red Chillies : 2 nos
Grated Coconut : 4 tbsp
Curry leaves : 1 sprig
Mustard seeds : 1 tsp
Coconut Oil : 2 tsp
2. Grind all ingridents above with little water to coarse smooth paste (Note : The paste should not be watery, it should be in chutney consistency.)
3. Add this ground coconut paste and mix thoroughly with papaya mixtures.
5. Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies, grated cocount and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)
5. Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.
- Prepare the erissery using coconut oil, if you want the authentic Kerala taste.
- Like traditional erissery you can add toor dal or red beans(vanpayar) along with papaya while cooking.
- The consistency of this dish should be reasonably thick.
- You can make erissery using Yam, Raw Banana, Pumpkin, Jackfruit.