Papaya / Omakka Erisseri

Omakka erisseri

Omakka / Kappalanga Erisseri Recipe

Ingredients (Serves 5 – 6)

1. Omakka / Papaya – 1 small, peeled, seeded and cubed

Turmeric powder – 1/2 tsp

Chilli powder – 3/4 tsp

Salt – To taste

Water – 1.5 cups

2. Red cowpeas / red chori / van payar – 1/4 – 1/2 cup, cooked (optional)

3. Grated coconut – 3/4 – 1 cup

Garlic – 1 small clove

Cumin seeds / jeerakam – 1/2 tsp

4. Jaggery – 1 pinch (optional)

5. Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

Curry leaves – A few

Grated coconut – 1/2 – 3/4 cup


1. Grind grated coconut along with the other ingredients numbered 3 to a fine paste, adding little water if required.

2. Place the ingredients numbered 1 in a heavy-bottomed vessel/pressure cooker and cook until papaya is done, about 1 – 2 whistles in a pressure cooker. Mash the papaya coarsely using the back of a large spoon. Add the ground coconut mixture, cooked van payar (if using) and a pinch of jaggery. Check for salt and add 1/4 – 1/2 cup hot water, if its very thick. Cook for 4 – 5 minutes over medium-low heat and switch off.

3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Next add grated coconut and fry until brown. Add this to the prepared curry. Mix well and switch off. Serve hot with rice and other side-dishes.

Omakka erisseri

Omakka Erisseri

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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