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
Method
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.
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