Green papaya kootu recipe, pappali kai kootu

Green papaya kootu – raw papaya can be made as kootu and served as accompaniment in south Indian meals. A simple and delicious kootu, pleasant to eyes as well as tastes great.

After preparing pappali kai poriyal, I had half of the vegetable leftover. I wanted to try kootu with it. I prepared as the same way I make most of the other vegetables kootu. It turned out to be awesome. I loved the colour too. It is very simple to prepare, you can dump dal and papaya together in cooker and make it in a jiffy.

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Green papaya kootu – papali kai kootu

Green papaya kootu – raw papaya can be made as kootu and served as accompaniment in south Indian meals. A simple and delicious kootu, pleasant to eyes as well as tastes great.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Cup measurements

Ingredients

• 1/2 Papaya unripe
• 1/2 cup Moong dal
• 1/8 tsp Turmeric
• Salt – as needed

To grind

• 1/2 cup Coconut scraped
• 2 Green chilli
• 1/2 tsp Rice flour
• 1/2 tsp Cumin seeds
• 2 Small onion/ shallots

To temper

• 2 tsp Coconut oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 Curry leaves sprig

Instructions

• Peel the papaya’s skin well without any green hue. Slice into strips and then chop into cubes.
• In a small pressure cooker, add moong dal, top with the chopped papaya, salt, turmeric and water just to immerse the vegetable.
• Pressure cook for 3 whistles.Meanwhile grind coconut, green chilli and rice flour with very little water. Add cumin and peeled shallots, give it a run.
• Add the ground coconut mixture to the kootu and boil for 2 mins.
• Heat a kadai, add oil, splutter mustard, followed by urad dal, curry leaves. Pour it to the kootu and stir well.

Notes

• Makes sure not to overcook the vegetable.
• You can cook dal, vegetable separately also and make kootu.
• My chopped papaya came around roughly 2 & 1/2 cups.
• Skip onion if you do not like. But it lends a nice aroma.

How to make green papaya kootu:

1. Peel the papaya’s skin well without any green hue. Slice into strips and then chop into cubes.
2. In a small pressure cooker, add moong dal, top with the chopped papaya, salt, turmeric and water just to immerse the vegetable.
3. Pressure cook for 3 whistles.Meanwhile grind coconut, green chilli and rice flour with very little water. Add cumin and peeled shallots, give it a run.
4. Add the ground coconut mixture to the kootu and boil for 2 mins.
5. Heat a kadai, add oil, splutter mustard, followed by urad dal, curry leaves. Pour it to the kootu and stir well.

Serve as accompaniment for any tangy kuzhambu.