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Kaplanga: Mashed Papaya Curry


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  • Author: Nisa Homey
  • Total Time: 25 mins
  • Yield: 4

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

  1. Peel the skin of the papaya and remove the seeds. Chop them.
  2. Put the chopped papaya in a pressure cooker with turmeric powder, salt, coriander powder, and water.
  3. Allow 4 or 5 whistles and switch off the fire.
  4. Grind coconut, green chili, and turmeric poweder to a fine paste (add a tbsp of water, if needed).
  5. Open cooker, lightly mash the cooked papaya, switch on the fire, add in the grinded coconut paste.
  6. Put the flame to medium, and mix the coconut paste, once it starts to boil, add in the tamarind water and mix well.
  7. Heat a tadka pan with coconut oil, add in mustard seeds, shallot, red chili, and curry leaves.
  8. Pour this over the papaya curry, close with a lid so that the flavor does not escape.
  9. 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
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