Kaplanga (Omakka) Erissery | Raw Papaya Curry ~ Step by Step Pics

Erissery is one of the items in sadya menu however you can always make this at home otherwise too. Erissery is a thick gravy curry that pairs good with hot steamed rice. There are varied number of ways you can make erissery by using different vegetables like pumpkin, vazhakka (raw banana). I love the mathanga erissery the most, as the sweetness in the pumpkin adds a distinct flavor to the erissery. 

Erissery is also made adding legumes like cow peas to the vegetables and then cooked but you can always make the erissery with vegetables alone too. I was longing for a raw papaya to make thoran or stir fry. Sooner did we reach home for perunnal(church feast)and there in our backyard,we have plenty of them. H plucked a few thinking I was mad in love with raw papaya and we bought it here as there was no time to cook there along with perunnal dishes and none wanted papaya along with non veg dishes. After landing here, I made papaya thoran and then thought why not give this erissery a try which really worked good. Kids are not a fan of raw papaya but somehow ate papaya thoran, however warned me not to prepare the thoran again as they were like fed up. I didn't wish to waste this veggie which came all the way from home and so made erissery. Believe me, none would know the erissery is made with the raw papaya. So this recipe actually worked out.

Raw papaya once cooked in cooker and then mashed will not give a slight tinge that its raw papaya. After tasting the erissery I concluded that this can be included in our menu as all loved it but a semi ripe papaya would be better for making this erissery. Next time I would love to get hold of a semi ripe one to prepare this erissery. The preparation is very simple and easy to make. The tempering with grated coconut adds the unique flavor and aroma to the curry, enjoy !!

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 4-5 
Ingredients
raw papaya 2 cups diced
turmeric powder 1/2 tsp
salt to taste
sugar a pinch (optional)

to grind
coconut grated 1/2 cup
jeerakam / cumin seeds 1/2 tsp
garlic cloves 2-3
red chilly powder 3/4 tsp

to temper
coconut grated 2 tbsp
red dry chilly 2 broken
curry leaves 2 sprig
mustard seeds 1 tsp

Method

• Wash and peel the skin of the papaya. Wash the pieces under running water. Add this pieces to the cooker and add half a cup of water, turmeric powder and salt. Pressure cook for two whistles and wait till the pressure is released.
• In the meantime, grind the coconut with cumin seeds, chilly powder and garlic cloves. Ground to a smooth paste.

• Mash the cooked papaya pieces slightly. Cook again and then add the ground paste to the cooked papaya. Adjust the salt and add sugar if using(sugar helps to balance the flavours). If you are using a semi ripe papaya then omit the added sugar. Simmer the curry over low flame for 2 minutes.Switch off flame.

• Heat oil in a kadai and add oil to temper. Splutter mustard seeds, broken red dry chilly and curry leaves. Add the grated coconut to this and fry till golden brown. Pour this over the curry.
• Keep covered for another 5 minutes till the flavors seep in and then serve warm with hot steamed rice.

NOTES
* Use fresh raw papaya as the older raw papaya leaves out a bitterness once cooked.
* Try using a semi ripe papaya where in the outer skin looks green and the core turns slightly orange whereas the inside otherwise is white. I feel the mild sweetness will add the unique flavor to erissery.
* Tempering with grated coconut is very important to this curry as it adds a unique flavor and aroma.
* I haven't mashed the raw papaya pieces fully but you can always do if you wish to do. Also I made the gravy semi watery but you can reduce the amount of water and make thick.

RELATED POSTS
* Papaya Thoran
* Raw Papaya Paratha
* Papaya Moru Curry