Raw Green Papaya peeled and cubed : 3 cups
Cherupayar parippu or Moong dal split : 1/3 cup
Water : 4 cups
Grated Coconut divided : 3/4 cup
Cumin seeds : 1/2 tsp
Turmeric : 1/4 tsp
Red Chili Powder : 1/2 tsp
Black pepper powder : a pinch
Salt : To taste
Olive Oil : 1 tbsp
Curry Leaves : A few
Mustard Seeds : 1 tsp
Red Dried Chilies : 3 or 4
Shallots : 2 or 3
- Pressure cook the papayas and the dal along with water, salt, a few curry leaves, red chili powder, turmeric powder, and a pinch of black pepper powder for three whistles on a medium high heat.
- Grind half of the grated coconut with cumin seeds and make it into a fine paste.
- Add the mixture to the pressure cooker and cook for a few minutes on medium low heat till it steams but not boil, and remove from the heat.
- In a kadai, add olive oil and splutter some mustard seeds. Into this add curry leaves, thinly sliced shallots, and dried red chilies. Now add the remaining coconut grated into this and brown the coconut on medium heat. Pour the prepared erisseri mixture into this and stir well. Remove from the heat.
- Serve hot with rice and yum! Fish curry, pappadam, and a thoran curry goes very well with this.
Water level should always be enough to cover the ingredients in the pressure cooker plus a bit more above the level of ingredients for safety. Know your pressure cooker.
Check for salt content once it is pressure cooked. Always better to add less salt than to regret later. If needed, salt can be added at the end.
This is a thick gravy, if it needs to be runny, add a little more water in step 3.