Ingredients
- Raw papaya: About 750 gms, cubed.
- Organic turmeric powder: 1/4 tsp.
- Coriander powder: 1/2 tsp.
- Salt: 1 tsp.
- Water: 1- 1/2 cup.
- Coconut: 3/4 cup scraped.
- Green chili: 1.
- Organic turmeric powder: 1/4 tsp
- Tamarind: lemon sized ball (mix with 1/2 cup water to make tamarind water or puli vellam).
TO SEASON
- Shallots or Cheriy Ulli: 3 or 4, sliced.
- Kashmiri Chili: 3, broken.
- Mustard seeds: 1/2 tsp.
- Curry leaves: 1 sprig.
- Coconut oil: .2 tsp
Instructions
- Peel the skin of the papaya and remove the seeds. Chop them.
- Put the chopped papaya in a pressure cooker with turmeric powder, salt, coriander powder, and water.
- Allow 4 or 5 whistles and switch off the fire.
- Grind coconut, green chili, and turmeric poweder to a fine paste (add a tbsp of water, if needed).
- Open cooker, lightly mash the cooked papaya, switch on the fire, add in the grinded coconut paste.
- Put the flame to medium, and mix the coconut paste, once it starts to boil, add in the tamarind water and mix well.
- Heat a tadka pan with coconut oil, add in mustard seeds, shallot, red chili, and curry leaves.
- Pour this over the papaya curry, close with a lid so that the flavor does not escape.
- Serve hot with rice.
Notes
You can use 3 or 4 tbsp of curd/yogurt instead of tamarind water.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Indian