Pappali kai poriyal recipe
Pappali kai poriyal recipe, south Indian accompaniment for rice is made with green papaya (unripe) and other simple ingredients.
Servings: 4 people
- ½ Papaya unripe
- ⅛ teaspoon Turmeric
- ½ cup Coconut scraped
- 2 Green chilli
- ½ teaspoon Cumin seeds
- 1 tablespoon Coconut oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
Cut papaya into two, slit into two. Eliminate the skin by slicing off the skin.
Further cut the papaya in lengthwise, reducing it to strips. Slice off the seed part. Then chop into cubes.
Heat a kadai with oil, splutter mustard, add urad dal followed by curry leaves. Add chopped papaya, turmeric, salt. Cook for 4 minutes in oil stir frying.
Meanwhile grind coconut with green chilli and cumin seeds. By now the papaya would have been ¾th cooked. Add little water and cook covered for 2 more minutes.
Once cooked, add ground coconut mixture and mix. Switch off the flame.
- Make sure to slice the green skin part properly. Otherwise it will take long time to get cooked and make other cubes overcook.
- Cooking in oil before adding oil makes it cook faster.
- I thought I will add a shallot next time along while grinding coconut.
- Adjust green chilli according to the spice level.