Raw Papaya Curry / பப்பாளிக் காய் கூட்டு



Like a papaya fruit, raw papaya is also edible and we make kootu from Raw papaya, most of the times. A dry RawPapaya curry also tastes good.

Everytime I see Papaya fruit or raw papaya in Mustafa centre, it reminds me of the big papaya tree, that we had in our home in India. Our house was always identified by the Papaya tree which stood tall near the entrance.

We can make Raw Papaya kootu in different styles namely with coconut milk, cow's milk, coconut & black pepper or coconut green chilli paste too.
Let's see how to make Raw Papaya Curry / பப்பாளிக் காய் கூட்டு.

Preparation Time : 15 minutes | Cook Time : 15 minutes | No. of servings  : 4 to 5
Ingredients for Raw Papaya Curry / பப்பாளிக் காய் கூட்டு:

Raw Papaya - 1 medium Size ( I have used 1/2 papaya i.e. 500 gm precisely).
Moong dhall - 1/5 cup to 1/4 cup ( I have used 1/4 cup)
Turmeric - 1/2 teaspoon
Asoefotida - a generous pinch
Water - as needed
Salt - as needed

To grind:

Coconut - 1/4 cup
Jeera - 1 tablesppon
Green Chillies - 2 to 3 (as per taste)
Shallots / Small onion (optional) -2

To temper:

Coconut / Gingelly oil - 1/2 tablespoon
Mustard Seeds - 1 teaspoon
Curry leaves - a sprig

Directions to make Raw Papaya Kootu:

1. Wash and cut the papaya into two halves vertically.


2. Scrap out the seeds inside the papaya using a spoon or knife.


3. Cut and peel the skin of papaya or peel and cut it.


4.  Wash and soak Moong dhall for 15 minutes or till you cut papaya into pieces. Cook Moong dhall and cut raw papaya with water till the dhall is immersed. Add turmeric and asoefotida and allow it to cook in medium flame for three whistles.



5. If you have missed to add asoefoetida, turmeric while cooking,  you can add it to the coconut, while grinding. Grind coconut, Cumin seeds, Green chillies to a coarse to smooth paste.


6. Allow the steam to release from the pressure cooker, add the ground paste to the cooked vegetable and boil it for 5 minutes or till the raw smell goes off.


7. Add a tablespoon of coconut oil / gingelly oil, temper mustard seeds, urid dhall and curry leaves.

8. Add the tempered items to the kootu. Serve it with steamed rice, a dollop of ghee, mix it with rice and have it with your favourite choice of papad / chips.


Notes:
1. 500 gm of cut papaya serves 4 people. I like my kootu to be thick. Hence, added 1/4 cup of moong dhall.
2. You can replace moong dhal with Channa dhall. Soak the channa dhall for 30 minutes and cook it along with the papaya.
3. I have used 2 green chillies. The chillies that I have used are too hot.
4. If you prefer the kootu to be watery, you can add more water while cooking or you can add coconut milk or cow's after adding coconut mixture. In that case, do not allow the kootu to boil after adding coconut milk.


Post Author

Shankari Bagavathi

"There is no sincerer love than the love of food." -George Bernard Shaw

3 comments:

  1. This looks fab! The yellow hue and the soft cooked dhals are vividly visible. And... needless to say it would tatse awesome when tempered with coconut oil.

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