Kaplanga curry or raw papaya curry is an easy and quick Kerala side dish; kaplanga or papaya is found in most backyards of Kerala. Raw papaya is used in coconut based side dishes for rice.
Raw papaya is cut into cubes and pressure cooked; I like to lightly mash the cooked papaya, so that the curry will be a bit thickened. A very easy and simple curry and very light on the stomach. It is said raw papaya helps in digestion.
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Kaplanga: Mashed Papaya Curry
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet and savory mashed papaya curry, bursting with warming spices and coconut. A simple, satisfying weeknight meal.
Ingredients
- 2 lbs (750 g) Raw papaya
- 1/4 tsp Organic turmeric powder
- 1/2 tsp Coriander powder
- 1 tsp Salt
- 1- 1/2 cups (355 ml) Water
- 3/4 cups (177 ml) Coconut
- 1 Green chili
- 1/4 tsp Organic turmeric powder
- lemon sized ball Tamarind
- 3 or 4 Shallots or Cheriy Ulli
- 3 Kashmiri Chili
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- .2 tsp Coconut oil
Instructions
- Peel the papaya, remove the seeds, and chop it.
- Put the chopped papaya, turmeric powder, salt, coriander powder, and water in a pressure cooker.
- Allow 4-5 whistles, then turn off the heat.
- Grind coconut, green chili, and turmeric powder into a fine paste (add a tablespoon of water if needed).
- Open the cooker, lightly mash the cooked papaya, turn on the heat, and add the ground coconut paste.
- Set the heat to medium, mix the coconut paste, and once boiling, add the tamarind water and mix well.
- Heat a tadka pan with coconut oil. Add mustard seeds, shallot, red chili, and curry leaves.
- Pour this over the papaya curry and cover to retain flavor.
- Serve hot with rice.
Notes
- For a smoother curry, use an immersion blender to mash the papaya after pressure cooking.
- Adjust the amount of green chili to control the spice level; omit entirely for a milder curry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 4
Frequently Asked Questions
What stage of ripeness should the papaya be for kaplanga?
Use a ripe but not overripe papaya. It should yield slightly to pressure and have orange flesh. Underripe papaya is too starchy and firm to mash smoothly, while an overripe one can turn the curry watery.
How do you mash the papaya for this curry?
After cooking the papaya until tender, use a fork or potato masher to break it down into a rough, textured mash. You want some body left in it rather than a completely smooth puree.
What spices are typically used in a papaya curry like kaplanga?
Mustard seeds, turmeric, cumin, and dried red chili are common in this style of curry. Coconut milk is often added to round out the heat and complement the sweetness of the papaya.
