Raw Papaya-Kappanga Erissery

Cook van payar separately in a cooker. Retain the water. Do not drain. Cut the papaya into medium sized pieces. Discard the seeds. Place the papaya along with turmeric powder, a little chilly powder (optional), a few curry leaves and salt in a vessel and keep it on fire. When nearly cooked, add the cooked van payar along with the retained water. Meanwhile, grind together coconut, garlic pods, cumin seeds and black peppercorns into a not so smooth paste. Just make sure it is neither too coarse or too smooth. When the papaya and van payar are nearly done, add the coconut paste and mix well. Allow it to cook for some time, till the excess water is evaporated and it gets semi-thick consistency. Check salt and add accordingly. Heat oil in another pan and splutter mustard seeds and sautT curry leaves and broken red chilies. Add it to the curry and mix well. Add a handful of grated coconut into the same pan and roast till golden brown. Add it too to the curry and mix well. And there you are. Erissery is ready to be served as a yummy side dish for your lunch along with curd and pickle. Easy to make and at the same time, delivering luscious results, this dish would definitely leave you all longing for more. And though the basic recipe remains the same, you can try out other variations too by substituting the main veg with any one of the following like Yellow Pumpkin (Mathanga), Kai, a combo of Chena-Kai along with the must coupling with red oriental beans (Van payar).

Equally appreciated by kids and adults coz of its mild taste, this erissery can be made without too many hassles as evident in the recipea. though the name suggests otherwise. Yup.. it happened to me when I was busy taking cooking classes before the big day in my life.. yes, u r rite.. marriage of coursea And I really considered this as a very tough job while browsing thru the ingredients list and the procedurea But believe me, it hardly took much time to prepare; though the results were quite varying from the authentic erissery I had tasted in sadhyas.a.:) Of course, you can understand the countless number of trial and errors undergone by cooking novicesa Nevertheless, by now, I¦ve relatively mastered myself in making erissery, thx to my amma-in-law who gave me the exact or the authentic recipea So, maybe all those cooking classes and efforts I took before my marriage have become rather worthless as regards time, energy and money I put into ita. 🙂

So said, I believe that maybe when you give a look into your past life, you¦d end up with lots of things you regret about like this one for instancea But then, I feel that we have this motivating force or rather the stimulating force inside you, which is called the (faith÷ or (hope÷, that really shoves you to probe into what life has to offer in futurea.Your expectations might turn true or notabut with no regrets, you move ona. And I believe that¦s what makes our lives beautifula.to discover the uncertainties of future and just go on and on and ona..no matter what has happened in the past, what is happening in the present and what might happen in the futurea. You regret once, you regret all your lifea. So, just explore the beauty of life without any regrets or complaintsaand make your life joyful and beautiful as evera.thereby making this world a wonderful place to live in as wella. :o)

So, on that note, happy cooking!!!

You can also vary the amount of garlic and pepper according to ur likes…as well as that of coconut too if you are too health-conscious...:)