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.
papaya kootu recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 15 mins | Cook time: 15 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
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.
Ingredients
Papaya, unripe – 1/2
Moong dal – 1/2 cup
Turmeric – 1/8 tsp
Salt – as needed
To grind
Coconut, scraped – 1/2 cup
Green chilli – 2
Rice flour – 1/2 tsp
Cumin seeds – 1/2 tsp
Small onion/ shallots – 2
To temper
Coconut oil – 2 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Method:
- 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.
Tags: green papaya, raw papaya, papaya kootu
How to make papaya kootu, step by step pictures:
- 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.
Will Raw papaya be bitter? I did the poriyal yesterday and was experiencing the bitterness.
Not even a bit 🙂