Bachelor-friendly, Everyday Simple Recipes, Kerala Recipes, Side Dishes, Vegan

Raw Papaya Stir Fry (Thoran)

Back home we mostly cook backyard vegetables like mango, jackfruit, raw banana, banana flower and stem, amaranth leaves, drumstick, colocasia, drumstick leaves, etc. Papaya is also commonly found and used often in the kitchen. Papaya thoran (Kerala style dry subzi) is delicious and easy to make and a great side dish to serve along with rice.

Raw Papaya – 1 medium sized
Mustard seeds – ½ tsp
Split urad dal – 1 tsp
Jeera – 1/2 tsp
Garlic – 2 cloves (optional)
Green chilies – 2 – 3
Curry leaves – a few
Grated coconut – 1/4 cup
Coconut oil – 1 tbsp
Turmeric Powder – ¼ tsp
Salt to taste

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2-3 cups

Wash, peel raw papaya, and grate into thin 1-inch long pieces. Keep aside.
Heat an iron skillet and add coconut oil and mustard seeds.
When mustard seeds begin to splutter, add urad dal, chopped green chilies, garlic, and curry leaves. Saute until urad dal and garlic turns golden.
Add grated papaya and turmeric powder. Mix well and close with a lid. Keep the heat on minimum. Slow cooking is ideal and retains nutrients. Do not add any water. Cook for about 7-10 mins, stirring every 1-2 mins and then closing the skillet with a lid.
When the papaya becomes soft and cooked, add salt, jeera, and grated coconut. Mix well and turn off the fire.

Everyday Simple Recipes, Kerala Recipes, Side Dishes, South Indian, Vegan

Jackfruit Seed Erissery (Chakkakuru Erissery)

Jackfruit seed erisseryErissery is a dish that holds an esteemed place in the Kerala sadya. Classic erissery is made with yam and raw banana cooked in a simple gravy of coconut, pepper, and jeera and tempered with roasted coconut. Erissery is a perfect example of the simplicity of traditional Kerala cooking. During summer season, jackfruit and mangoes are abundant in Kerala. Known for resourcefulness, we use all edible parts of a plant/vegetable. After consumption of jackfruit kernels, the seeds are usually saved for later cooking. The seeds are added in avials or used to make mezhukupuratti (stir fry). Here is an erissery made of jackfruit seeds.

Jackfruit seeds – 15-20
Chilly powder – 1/2 tsp
Turmeric powder – 1/2 tsp

For Gravy:
Grated coconut – 1 and 1/2 cup
Black Pepper/kurumulaku – 1/2 tsp
Cumin seeds/Jeera/jeerakam – 1/2 tsp

For Seasoning:
Mustard seeds – 1/2 tsp
Curry leaves – a sprig
Coconut oil – 2 tbsp

Salt – to taste

pressure cooked jackfruit seedsMethod:
Pressure cook the jackfruit seeds for up to two whistles. Jackfruit seeds can be cooked normally, but this can be time consuming. Also, jackfruit seeds are more easy to peel after they are cooked. Hence I prefer pressure cooking the jackfruit seeds and then peeling the outer hard white skin. It’s okay to retain the brown layer on the seed. Cut the peeled jackfruit seeds into inch-long pieces (you can choose any other shape as per your preference). Put jackfruit pieces in a pan, add chilly powder, turmeric powder, and salt. Sprinkle little bit of water and let it cook for two minutes. This ensures that salt is spread evenly in all pieces.

Add the coconut paste to jackfruit seedsMeanwhile, grind one cup grated coconut, cumin seeds, and whole black pepper (instead, you could use pepper power) into a smooth paste. Add this to the jackfruit seed pieces. Mix well. Cook for 2-3 minutes and then turn off.

Heat a pan and pour oil and add mustard seeds. When the mustard seeds crackle, add curry leaves and half a cup coconut. Fry until the coconut turns golden brown and you start getting the aroma of roasted coconut. Turn off and add to the cooked jackfruit pieces. Mix well. Serve with hot rice.

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