This reference to Malabar also makes me want to write something about what Malayalees are commonly referred to as in Dubai.Am not sure whether it is the same in other areas of the Gulf.Here in Dubai,all Malayalees are called or referred to as Malabarees.So whether you belong to Kozhikode, Trivandrum or Cochin,you are a Malabari where as only a a person belonging to Kozhikode may be happy about it.Malabar actually refers to areas in North Kerala but in Dubai every malayalee is a 'Malabaree'...anyways it takes out the differences and unifies all Malayalees as one!!
There is a difference in terminology between the different areas in Kerala..Actually every district has its own cooking style, terminology and dialect.Upperi is used in north where as it becomes thoran in other areas.Then koottaan is a term used in north for the gravy taken along with rice.So there is a lot of variety in Kerala.I am slowly trying to explore different styles of Kerala cooking.But as of now going to this pacha pappaya upperi recipe.
Raw pappaya,cut into small cubes- 2 cups
Water for boiling - to cover the pappaya cubes.
Red Chilli powder-1/4 to 1/2 tspn
Grated Coconut-3-4 tbspn
For the tempering
Dry red chilli -1 or2,broken
Curry leaves-1 sprig
How i made it
Boil the pappaya adding turmeric powder,salt and chilli powder to the water. When the cubesare soft , remove from stove and drain the water.
In a kadai or saucepan,heat the coconut oil.Then add the mustard seeds.When the mustard seeds splutter, add urad dal followed by dry red chilli and curry leaves.
Now add in teh boiled and drained pappaya pieces and mix well.
Add in the grated coconut and give one more mix.
Adjust salt and take off stove.
Serve it with rice and curry as a side dish.
Do not over boil the pappaya.The pieces should be soft but should not lose shape.
Take care when stirring in the pappaya, do it with a soft hand.
You may add in fresh green/red chillies instead of red chilli powder.