We all know how good the papaya is, we get it anytime anywhere in India. However, raw Papaya is picked when it’s green…retains all its natural enzymes. Infact, the highest concentration of the beneficial digestive enzyme Papain is found in the raw papaya. It’s super food par excellence.
Raw papaya holds an important place in the Asian cuisine. This fruit before it ripens… features in many Andhra dishes mostly in a steamed or cooked form. Being readily available, the incorporatation of this in the local diet indeed is inevitable.
Even though raw papaya has excellent health benefits, it is not very appetizing. It has a bland taste. Needs to be cooked into some interesting dishes to be made more acceptable.
Let’s see some wonderful dishes of raw papaya….
Green Papaya Halwa (pudding)
A perfect greeny delight to the senses.
Yields : 4 serves
- 2 cups grated green papaya
- 3/4 cup sugar
- 1/3 cup ghee
- 1/2 cup sugar less kova
- Dry fruits as required
- A drop of organic edible green food colour(optional)
1. Peel the papaya and grate it.
2. Heat ghee, add grated papaya, saute for 7 to 8 minutes or until the raw smell vanishes.
3. Then add sugar, let it melt.
4. Now add kova. Mix well. If any lumps are formed, just mash with a masher.
5. Now add a drop of organic green colour. Mix.
6. Let it cook for 5 more minutes or until you get halwa consistency. Make sure to cook on low to medium flame. Keep stirring. Add dry fruits of your choice. Turn off the flame.
7. That’s it…the delectable papaya halwa is ready to devour.
Make sure to use organic green colour. If you don’t have, just skip it.
Enjoy the halwa with a scoop of vanilla icecream… it’s really heavenly😉.
Green Papaya Pappu (daal)
A perfect daal much needed for vegetarians.
Yields : 6 to 7 Nos
For pressure cook :
- 2 cups, peeled and chopped papaya
- 1/4 cup toor dal/split pigeon peas
- 1/4 cup split yellow moong dal
- 1/4 cup masoor dal
- 20 green chillies
- 1 big tomato, chopped
- 1 onion, chopped
- 1/4 tsp turmeric powder
- 1/4 cup fresh shredded coconut
For tempering :
- 3 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 15 garlic pods
- 1 tbsp kasuri methi/dried fenugreek leaves
For pulusu (tanginess) :
- 1 lemon size tamarind
- 1 tbsp jaggery
Coriander leaves for garnishing.
1. Pressure cook the ingredients under the list For pressure cook with enough water.
2. Mash the cooked dal with a masher.
3. Now prepare the tempering….heat oil, temper the mustard seeds and cumin seeds. Then add garlic pods, let them fry until light brown in colour. Take off from fire. Now add kasuri methi. Keep it aside.
4. Soak tamarind and jaggery in enough hot water for 10 min. Squeeze out the juice and discard the pulp.
5. Then add squeezed tamarind juice, tempering, salt and enough water to the mashed dal. Mix.
6. Cook the dal, once come to boil, simmer for 2 to 3 minutes. Switch off the flame. Garnish with chopped coriander leaves.
7. That’s it….serve with hot steamed rice.
Adjust the consistency according to your desire. Whether it’s thick or thin, it issss delicious.
Adjust the green chillies to suit your spice level.
This pappu goes well with chapathi and akki rotti too.
Green Papaya Thokku (pickle)
It’s really a tangy-sweet-spicy delight to your taste buds.
Yields : nearly 1 and 1/2 cup
- 2 cups of peeled and chopped papaya pieces
- 10 green chillies
- 1/2 cup oil
- 2 tsp of mustard seeds
- 1 tsp of cumin seeds
- 1/4 tsp turmeric powder
- Few curry leaves
- 1/8 tsp asafoetida
- 1/2 tsp fenugreek powder
- 1/2 tsp mustard seed powder
- 3 tbsp red chilli powder
- 4 tbsp tamarind paste
- 4 tbsp powdered jaggery
- Salt to taste
1. Blend papaya pieces and green chillies into a very fine and smooth paste with very little water.
2. Heat oil, temper the mustard seeds then add curry leaves, asafoetida and turmeric powder.
2. Now add blended papaya paste, saute for 7 to 8 minutes or until raw smell vanishes.
3. Now add tamarind paste, red chilli powder, powdered jaggery, salt, mustard seed powder and fenugreek powder. Mix well.
4. Cook the thokku on low flame until it comes together. Keep stirring in between. Switch off the flame.
5. Let it cool completely. Store in an air tight jar. Stays good for 15 days at room temperature and for 2 to 3 months when refrigerated.
Goes well with any paratha, chapati, curd rice, akki rotti, dosa etc.
You can even make spicy mayo dip by adding tsp of this thokku to mayo.
This Thokku when done, should be more spicy for the first day. The taste will get balanced in next 3 to 4 days.
Use a clean dry spoon always and store in a air tight container for long shelf life.
You might like other halwa recipes on the blog…
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