Raw Papaya has lots of nutritional values. This post is a well known recipe for Raw Papaya from India. specifically from Kerala (Kerala is a state in South India). If you are wondering about trying a new vegetarian dish, this post is for you.
Ingredients
Deseeded Raw Papaya - Half portion shredded to very small cubes by hand or by a food processor
Scraped Coconut - 3 Tablespoon
Green Chilli - 1
Cumin seeds - 2 pinches
Turmeric powder - Half Teaspoon
Garlic - Half a pod
Salt - As needed
For Seasoning
Oil - 2 Teaspoon
Mustard seeds - Half teaspoon
Curry Leaves - 4- 5 petals
Dried Red Chillies - 2
Directions
Unlike Western cooking, the seasoning is done in the beginning for most Indian dishes.
Warning : Steps to follow once the oil is hot needs to be done quickly or else your seasoning can get burned. Raise the pan from the stove, in case the oil is too hot.
1. Heat the pan. Pour the oil and when it turns warm (not hot), put the mustard seeds.
2. When the seeds start to splutter, break the dried red chillies and throw it in. Also put the curry leaves and give a quick stir. By this time all the mustard seeds have spluttered and you did a quick fry of the red chillies and curry leaves.
3. Before the seasoning is overdone, quickly throw in the shredded papaya and mix with the seasoning. Put a pinch of turmeric powder for yellow colour and add enough salt.
4. Sprinkle few drops of water just to prevent it from getting burned. This dish is a dry dish , not a curry, so you don't have to add more water.
5. In the meantime, take a blender and put the coconut, green chilli, garlic, cumin seeds and turmeric powder and crush it. The texture should be still very coarse. The blending should stop once the garlic and chilli gets broken and mixed with the rest. Don't make a paste of this. 5 seconds of blending should be enough.
6. Once the papaya is cooked, put the blended ingredients into it and mix it well.
7. One more minute of cooking is enough just to get the blended contents warm and mix well with the raw papaya
Some Facts about the dish.
The regional name of the dish is called Kappanga Thoran. Kappanga refers to Raw Papaya Thoran is the name of the style of preparation. This style can be used to cook vegetables like Carrot, Cabbage, Beetroot etc. So the name of the dish becomes Carrot Thoran, Cabbage Thoran or Beetroot Thoran respectively. All the remaining steps would be same for all the vegetables.The dish will have different taste according to the selection of the vegetable. This method is only suitable for vegetables that can be sliced into very small cubes and can stay dry once cooked and cannot be done with vegetables like Tomato, Brinjal etc. This dish is served with Rice and with some type of curry like sambar.
Spiciness
The red chillies used in the dish are not meant for spiciness, it is for flavor. The green chillies are the ones that give the spiciness in the dish. You can start with 1 green chilli , if your are trying for the first time. While having the dish, some people like to eat the fried red chilies in the dish, but normally people keep it aside in the plate and consume the rest.
How to eat the dish ( For non Kerala people)
Rice is the main dish for lunch and dinner in Kerala. So we will have probably 2 cups of cooked rice in the plate and 3-4 tablespoons of Thoran in the side and 1 or 2 big scoops of curry like Sambar on top of the rice. So when eat, you take the Rice mixed with Sambar in the spoon first , next take some thoran in the spoon and eat it. So now you got a mouthful of different tastes. Enjoy!
What if you don't have a curry in the side. Here is a tip. You can still have the rice with the thoran. But if you dont want the food to be that dry, you can mix some plain yogurt in the rice and eat it with the thoran.
Hope you enjoyed the recipe and the tips!!
Thank you!
Ingredients
Deseeded Raw Papaya - Half portion shredded to very small cubes by hand or by a food processor
Scraped Coconut - 3 Tablespoon
Green Chilli - 1
Cumin seeds - 2 pinches
Turmeric powder - Half Teaspoon
Garlic - Half a pod
Salt - As needed
For Seasoning
Oil - 2 Teaspoon
Mustard seeds - Half teaspoon
Curry Leaves - 4- 5 petals
Dried Red Chillies - 2
Directions
Unlike Western cooking, the seasoning is done in the beginning for most Indian dishes.
Warning : Steps to follow once the oil is hot needs to be done quickly or else your seasoning can get burned. Raise the pan from the stove, in case the oil is too hot.
1. Heat the pan. Pour the oil and when it turns warm (not hot), put the mustard seeds.
2. When the seeds start to splutter, break the dried red chillies and throw it in. Also put the curry leaves and give a quick stir. By this time all the mustard seeds have spluttered and you did a quick fry of the red chillies and curry leaves.
3. Before the seasoning is overdone, quickly throw in the shredded papaya and mix with the seasoning. Put a pinch of turmeric powder for yellow colour and add enough salt.
4. Sprinkle few drops of water just to prevent it from getting burned. This dish is a dry dish , not a curry, so you don't have to add more water.
5. In the meantime, take a blender and put the coconut, green chilli, garlic, cumin seeds and turmeric powder and crush it. The texture should be still very coarse. The blending should stop once the garlic and chilli gets broken and mixed with the rest. Don't make a paste of this. 5 seconds of blending should be enough.
6. Once the papaya is cooked, put the blended ingredients into it and mix it well.
7. One more minute of cooking is enough just to get the blended contents warm and mix well with the raw papaya
Some Facts about the dish.
The regional name of the dish is called Kappanga Thoran. Kappanga refers to Raw Papaya Thoran is the name of the style of preparation. This style can be used to cook vegetables like Carrot, Cabbage, Beetroot etc. So the name of the dish becomes Carrot Thoran, Cabbage Thoran or Beetroot Thoran respectively. All the remaining steps would be same for all the vegetables.The dish will have different taste according to the selection of the vegetable. This method is only suitable for vegetables that can be sliced into very small cubes and can stay dry once cooked and cannot be done with vegetables like Tomato, Brinjal etc. This dish is served with Rice and with some type of curry like sambar.
Spiciness
The red chillies used in the dish are not meant for spiciness, it is for flavor. The green chillies are the ones that give the spiciness in the dish. You can start with 1 green chilli , if your are trying for the first time. While having the dish, some people like to eat the fried red chilies in the dish, but normally people keep it aside in the plate and consume the rest.
Rice is the main dish for lunch and dinner in Kerala. So we will have probably 2 cups of cooked rice in the plate and 3-4 tablespoons of Thoran in the side and 1 or 2 big scoops of curry like Sambar on top of the rice. So when eat, you take the Rice mixed with Sambar in the spoon first , next take some thoran in the spoon and eat it. So now you got a mouthful of different tastes. Enjoy!
What if you don't have a curry in the side. Here is a tip. You can still have the rice with the thoran. But if you dont want the food to be that dry, you can mix some plain yogurt in the rice and eat it with the thoran.
Hope you enjoyed the recipe and the tips!!
Thank you!
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