Papaya Curry/Raw Pappaya Curry



Raw papaya (chopped)-2 1/2 cup
Toor dal- 1/3 cup
Turmeric powder – 1/2 tsp
Chilli powder – 1 tbsp
Asafoetida – a pinch
Tamarind –  small gooseberry size 
Tomato- 1(small)
Garlic chopped – 2 tsp
Curry leaves – few
Dried red chillies – 3
Mustard seeds – 1/2 tsp-
Coconut oil – 2 tbsp
salt to taste


Pressure cook toor dal for 3 whistle.

Add chopped papaya,turmeric powder,chilli powder, asafoetida and salt into the cooked toor dal .

Add  3/4 cup of water and cook for 2 whistle.Meanwhile soak the tamarind in half cup of water .

When the pressure released  add the tamarind water ,chopped tomatoes along with 1/2 cup of water.

when it boiled keep aside.

Heat oil in another pan add mustard seeds.

When the mustard splutter and dried red chillies and curry leaves.

After that add chopped garlic.

when it turned into red colour turn off the stove and it into the curry and mix well.

Now the Raw papaya curry is ready to serve.

It goes well with Rice. 

Chembu Mulakittathu / Taro Curry

Chembu Mulakittathu/Taro Curry



Chembu/Taro – 5
Shallot – 1 hand full (Sliced)
Green Chillies – 2 (Slit)
Ginger – 1 tbsp (Chopped)
Garlic – 1 tbsp (Chopped)
Kudampuli/Kokum – 3-4
Red chilli powder – 1/4 tsp (According to taste)
Turmeric Powder – 1/4 tsp
fenugreek seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Salt – As needed
Coconut Oil – As needed
Curry Leaves – few


  • Soak kudampuli/kokum in water.
  • Clean and cut the chembu/taro into small cubes.
  • Pressure cook them with little turmeric powder and salt for 2 whistle.
  • Heat oil in a manchatti/non stick pan.
  • Splutter mustard seeds and add the fenugreek seeds.
  • Add chopped ginger,garlic,green chillies and shallots.
  • Saute until the onion become transparent.
  • Add the turmeric powder,salt,red chilli powder and saute for few seconds without burning the masala.
  • Add the water and kudampuli/kokum into that and let it boil for few minutes.
  • Now add the chembu/Taro ,curry leaves into it and cook it in medium flame.
  • Switch off the flame when the chembu/taro cooked well and the gravy thicken.
  • Serve hot with rice.



Creamy Potato Curry


 potato curry


Potato – 2 (peeled and cubed)
Onion – 1 small (chopped)
Tomato – 1 (chopped)
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Green chillies – 3 (slit vertically)
Gram flour/Besan – 2 tbsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/4 tsp
Hing/Asafoetida – a pinch
Salt – As needed
Water – As needed
Curry Leaves – Few
Oil – As needed


  • In a pressure cooker heat oil.
  • Splutter mustard seeds and cumin seeds.
  • Add hing , chopped onion ,green chillies and saute until the onion become translucent.
  • Add chopped tomato into this and saute well.
  • Add red chilli powder,turmeric powder and gram flour/besan and mix well.
  • Into that add potato and saute for 1 minute.
  • Add enough water for gravy and close the lid and cook for 3 whistle and switch off.
  • Open the cooker after the pressure has gone .
  • Mash some of the potatoes and serve.
  • This potato curry goes well with dosa,chapathi,poori etc..

Simple Chickpea Curry / Kadala Curry

Simple Chickpea Curry / Kadala Curry

Chickpea/Kadala – 2 Cup
Onion – 1 Big (Chopped)
Tomato – 1 Big (Chopped)
Cumin seeds – 1 1/2 tsp
Mustard seeds – 1/2 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Ginger chopped – 1 tsp
Garlic chopped – 1 tsp
Bay leaf – 1
Garam masala powder – 1/4 tsp
Salt – To taste
Oil – As required


  • Soak kadal over night or at least 8 hr.
  • Cook Kadala/Chickpea with enough water.
  • Strain and keep the cooked water(stock) for gravy.
  • In a kadai heat oil.
  • Add mustard seeds and cumin seeds.
  • When it splutter add the chopped onion along with ginger and garlic.
  • Saute until it become transparent and soft.
  • Add red chilli powder,turmeric powder and saute for 1 minute.
  • Add in chopped tomatoes ,chickpea/kadala ,salt and saute until the tomatoes are mashed well.
  • Add the stock ,garam masala and cook until the gravy thicken.
  • Switch off the flame .
  • Serve hot with dosa,chapati,roti or idli…



Mathanga Erissery / Pumpkin Curry

Mathanga erisseri


Pumpkin/Mathanga – 2 cup (cut into pieces)
Toor dal- 1/2 cup
Coconut (grated ) – 1 cup+3/4 cup
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Jeera /cumin seeds – 1/2 tsp
Shallot – 1
Curry leaves – few
Mustard seeds – 1/2 tsp
Dried red chillies – 2,3
Water – 1 cup
salt – to taste


  • Cook toor dal and keep aside.
  • Cook pumpkin with turmeric powder,red chilli powder,salt and 1 cup of water.
  • Grind 1 cup coconut with cumin seeds ,shallot and keep aside.
  • When the pumpkin is cooked, add the cooked toor dal into it and mix well.
  • Add ground coconut into it and mix well without breaking pumpkin and turn off the stove.
  • In another kadai heat oil add mustard seeds and dried red chillies.
  • When the mustard seeds splutter add 3/4 cup of grated coconut and curry leaves.
  • Saute till the coconut become brown colour.
  • Pour this over the mathanga erissery and mix.
  • Serve with rice.





Yam /chena-  1 cup
Raw Banana – 1
Carrot – 2
Drum stick – 2
Beans – 3/4 cup
Cluster beans – 1/2 cup
Long beans – 1 cup
Turmeric powder – 1/2 tsp
Red chilli powder – 1  tsp
Salt – to taste
Coconut – 1 cup (grated )
Green chillies – 3,4
Curd – 1 cup
Coconut oil – 1 1/2 tsp
Curry Leaves – few
Water 1 1/4 cup


  • Clean and cut all the vegetables shown like in the picture.


  • Cook all the vegetables along with turmeric powder , red chilli powder, salt and water.
  • Cook till  all the vegetables cooked and all the water evaporated.
  • Then add curd into it and mix well.
  • Coarsely grind coconut with green chillies and keep aside.
  • When the curd evaporated from the cooked vegetables add the coconut mixture.
  • Mix well and turn off the stove.
  • Add curry leaves.
  • Pour coconut oil on the top  and close with a lid for 5 minutes.
  • Serve with rice.




Simple Bottle Gourd Curry without coconut milk (chiranga/churakka olan)


Ingredients :

Bottle gourd – 1 1/2 cup (chopped)
Green chillies – 3 (slit)
Shallot – 6,7 (chopped)
Curry leaves – few
Salt – to taste


  • Cook bottle gourd with green chilli and salt with 1 cup of water.(other wise you can pressure cook by adding 1/2 cup of water)
  • Heat oil in a kadai season with shallot and curry leaves.
  • When shallots change its color add the cooked bottle gourd curry and let it boil.
  • After it boiled turn off the flame.
  • Serve with cooked rice and curd.