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Curry made with dal, raw papaya and coconut
Published On: 15 Apr 2006
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Bengali: Laban / Noone
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
Soak dal in hot water for 1 hr.
Grind together coconut with cumin seeds and enough water into a fine paste.
Cook dal and papaya together in pressure cooker along with salt, turmeric powder and chilly powder.
Add ground coconut into the dal-papaya mixture and let it boil well.
:- Make sure that the curry is a little thick.
Heat oil in a fry pan.
Splutter mustard seeds.
Fry dry chillies and curry leaves.
Add coconut and fry, till the coconut turns into dark golden.
Add fried coconut to the dal-papaya-coconut mixture and mix well.
:- Serve hot with rice.
very tasty curry, came out well....thanks for ur recipe
Hi vani, gud recipe..U can add moongdhal(pachapayar) instead of red dhal , its yummy....
Very Good Recipe. Must try. Keep Posting Vani.
wow! this recipe is too good. i tried it for vishu and no one knew that the main ingredient was pappaya. everyone thought that it was pumpkin. thanks a lot and do present more novel recipies like this...
Uzhunnu Vada is a popular snack in Kerala cuisine very enjoyable with a cup of hot tea. Uzhunnu Vada can also be accommodated as a breakfast dish with chutney and hot sambar. Counted as nutritious and light on the stomach, the ground black gram mixture is pressed into soft rounds on the palm. Care has to be taken while grinding black gram or urad dal. The batter should be a bit coarse and not watery. These vadas are fried in hot boiling oil and served immediately. Soft on the inside and crispy on the outside, Kerala Uzhunnu Vadas are tasty delights both for young as well as old. Treated as a traditional snack, Kerala Uzhunnu Vada is very easy to prepare and a favorite with all. Try our Kerala Uzhunnu Vada recipe which is well illustrated with all details.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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