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 dum dal and papaya together in cooker and make it in a jiffy.
- 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.
Serve as accompaniment for any tangy kuzhambu.