Tuesday, 19 August 2014


With Onam around the corner I thought it is just apt to publish a very different sweet & spicy curry. Usually, ”Mathura “(Sweet) curry for a sadya is made with ripe banana or pineapple. This recipe is with papaya, not too ripe or raw.

Courtesy: Mrs. Sudha Kartha.

Papaya: 500 g
Dry red chilli: 5
Coconut: 1 cup
Turmeric powder: ¼ tsp
Salt: to taste
 For tempering:
Coconut oil: 1 tbsp
Mustard seeds: ½ tsp
Dry red chilli: 3
Shallots: 2 sliced
Curry leaves: a few


Cube papaya & cook with turmeric & salt. Mash a little with the back of a spoon.
Grind coconut with dry red chilli & pour into cooked papaya.
Let it simmer till thick.
In another Kadai, pour oil, splutter mustard seeds & add sliced shallots. Fry till brown.
Put in dry red chilli & curry leaves.
Pour into prepared curry & serve.

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