Ingredients
1. Papaya / Omakka / Kappalanga – 1/2 medium, finely chopped
2. Van payar / red chori / red cowpeas – 1/2 cup, soaked in enough water for 8 hrs and cooked
3. Coconut oil – 2 – 3 tsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Whole urad / uzhunnu parippu – 1 tsp
Curry leaves – 1 sprig
4. Grated coconut – 1 cup
Cumin seeds / Jeera – 1/2 tsp, crushed
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Garlic – 2 – 3 small
5. Salt – To taste
Method
1. Combine grated coconut with crushed cumin seeds, turmeric powder, chilly powder and slightly crushed garlic.
2. Heat oil in a wok/cheena chatti / kadai. Splutter mustard seeds and fry dried red chilies, urad dal and curry leaves. When urad dal turns golden, add chopped papaya, grated coconut mixture and salt. Mix well. Sprinkle 2 – 3 tbsp water. Bring everything to the center of the wok. Cover and cook for a few minutes. Add cooked vanpayar. Mix well. Again cover and cook for 6 – 8 minutes until completely done. Serve with rice and other side-dishes.
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