India/ Kerela/Palliya

This is an old Kerelan jungle dish, which is now popular as part of a fish thali as a veg side.

To serve 6:

  • 2/3 of half the flesh of a coconut
  • 3 green chillies, chopped long ways
  • 1 red onion finely diced
  • 1 1/2 tbsp heaped of coconut oil
  • 1/2 tsp mustard seeds
  • 1-2 stems of cury leaves
  • 1/3 tsp turmeric
  • 1/2 tsp salt
  • 1/2 green papaya (told this is good for low blood pressure!)


Finley dice or grate the papaya, onion and coconut. Heat pan on a high heat. Add oil, when hot add mustard seeds, allow to pop, when broken and 1-2 stems of curry leaves. Quickly cover with a lid to avoid spitting. Remove lid and add chilli and onion. Stir. Add turmeric and salt. Add the coconut and papaya. Close lid and lower the heat for 5 -10mins, stir then leave for a further 5 mins.

One thought on “India/ Kerela/Palliya

  1. I’ll try that dish if I can get hold of some papaya – usually I have to go to the ‘curry mile’ in Manchester. Papaya VERY GOOD FOR THE LIVER


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