Elchikkery is one of the main gravy in Kochi GSB Konkani meals for marriage functions and other relegious functions.It is a very easy recipe and prepared in most of the Kochi Konkani homes.
Elchikkery in Ground Coconut is a traditional dish made mostly with Pumpkin and Tur dal cooked in ground Coconut Masala paste and finally seasoned with roasted Coconut grating.The consistency of this gravy should be reasonably thick but not flowing.The signature of this gravy is the final seasoning of roasted Coconut grating in golden brown colour.This dish can also be made with Raw Papaya & Green gram instead of Pumpkin & Tur dal.Here in this recipe I used Raw Papaya with Green gram.It is a variation of the traditional Pumpkin Elchikkery.Papaya Elchikkery made with Green gram make it more healthy and tasty.It is an easy and delecious Curry prepared using Coconut Oil.It is a must try recipe and I can assure you that it is so yummy, tasty, and the flavour of the seasoning and garishing with roasted Coconut grating is awesome.
Ingredients:-
Raw Papaya. -1 medium
Green gram. -1 cup
Salt. -to taste.
Darmby sol . -1 small piece.( Kudam puli or Malabar Tamarind)
For grinding the Coconut Masala:-
Coconut grated. -1 cup
Dry Red chillies. -4
Turmeric powder. -1/4 tsp
For Seasoning :-
Coconut Oil. - 2tsp
Mustard seeds. - 1tsp
Cumin seeds(Jeera).-1/2tsp
Curry leaves. -1 spring
For garnishing :-
Coconut grating . -2tbsp.
Instructions:-
.Soak 1cup Green gram for 4 hours and pressure cook adding little Salt and required Water for 3 whistles till soft.Keep aside.
.Remove the outer green skin of the Raw papaya and chop into 1/2 inch cubes, wash and keep aside.
.Grind 1cup Coconut grated with Dry Red Chilly and Turmeric powder to a smooth paste.Keep aside.
Method :-
In a vessel boil 2 cup Water and add the chopped Papaya cubes with little Salt.Boil until the Papaya cubes turns soft but firm and tender.
Add Darmbya sol (Malabar Tamarind or Kudam puli) to the cooked Papaya cubes and boil for 2 minutes on low flame.
Add the cooked Green gram and mix well with the Papaya cubes and again boil for 2 minutes on medium flame.
Add the ground Coconut Masala paste to the cooked Papaya Green gram mixture and mix every thing well and boil for 2 minute.
Check for Salt and add if needed.Add a little more Water if required to adjust the consistency and boil for 2 minutes.The consistency of the gravy should be reasonably thick but not flowing. Then switch off the flame.
Heat Coconut oil in a small pan and splutter Mustard seeds.Add Jeera and Curry leaves and fry for 1 minute.Switch off the flame.Pour this seasoning into the gravy in the vessel.
In the same pan heat little Coconut Oil. Add 2tbsp grated Coconut and roast till the Coconut starts turning golden brown colour.Pour this roasted Coconut gratinng into the prepared Elchikkery and mix well.
A yummy Papaya & Mugga Elchikkery is ready to serve hot with Rice.Try and enjoy.
Elchikkery in Ground Coconut is a traditional dish made mostly with Pumpkin and Tur dal cooked in ground Coconut Masala paste and finally seasoned with roasted Coconut grating.The consistency of this gravy should be reasonably thick but not flowing.The signature of this gravy is the final seasoning of roasted Coconut grating in golden brown colour.This dish can also be made with Raw Papaya & Green gram instead of Pumpkin & Tur dal.Here in this recipe I used Raw Papaya with Green gram.It is a variation of the traditional Pumpkin Elchikkery.Papaya Elchikkery made with Green gram make it more healthy and tasty.It is an easy and delecious Curry prepared using Coconut Oil.It is a must try recipe and I can assure you that it is so yummy, tasty, and the flavour of the seasoning and garishing with roasted Coconut grating is awesome.
Ingredients:-
Raw Papaya. -1 medium
Green gram. -1 cup
Salt. -to taste.
Darmby sol . -1 small piece.( Kudam puli or Malabar Tamarind)
For grinding the Coconut Masala:-
Coconut grated. -1 cup
Dry Red chillies. -4
Turmeric powder. -1/4 tsp
For Seasoning :-
Coconut Oil. - 2tsp
Mustard seeds. - 1tsp
Cumin seeds(Jeera).-1/2tsp
Curry leaves. -1 spring
For garnishing :-
Coconut grating . -2tbsp.
Instructions:-
.Soak 1cup Green gram for 4 hours and pressure cook adding little Salt and required Water for 3 whistles till soft.Keep aside.
.Remove the outer green skin of the Raw papaya and chop into 1/2 inch cubes, wash and keep aside.
.Grind 1cup Coconut grated with Dry Red Chilly and Turmeric powder to a smooth paste.Keep aside.
Method :-
In a vessel boil 2 cup Water and add the chopped Papaya cubes with little Salt.Boil until the Papaya cubes turns soft but firm and tender.
Add Darmbya sol (Malabar Tamarind or Kudam puli) to the cooked Papaya cubes and boil for 2 minutes on low flame.
Add the cooked Green gram and mix well with the Papaya cubes and again boil for 2 minutes on medium flame.
Add the ground Coconut Masala paste to the cooked Papaya Green gram mixture and mix every thing well and boil for 2 minute.
Check for Salt and add if needed.Add a little more Water if required to adjust the consistency and boil for 2 minutes.The consistency of the gravy should be reasonably thick but not flowing. Then switch off the flame.
Heat Coconut oil in a small pan and splutter Mustard seeds.Add Jeera and Curry leaves and fry for 1 minute.Switch off the flame.Pour this seasoning into the gravy in the vessel.
In the same pan heat little Coconut Oil. Add 2tbsp grated Coconut and roast till the Coconut starts turning golden brown colour.Pour this roasted Coconut gratinng into the prepared Elchikkery and mix well.
A yummy Papaya & Mugga Elchikkery is ready to serve hot with Rice.Try and enjoy.
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