Unripe Papaya koottu / Papali kaai koottu
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Ingredients:Unripe papaya - 1 (350 gms)
Channa dhal (Bengal gram)- 1/2 cup
Turmeric powder - 1/4 tsp
salt - to taste
To grind:
Shredded coconut - 2 tbsp
green chilly - 2
Cumin seed - 1/4 tsp
To temper:
oil - 1 tsp
Chopped onion - 1 tbsp
curry leaf - 1 brig
mustard seed - 1/2 tsp
Method:1. Soak the channa dhal for 30 minutes.
2.Select a matured but unripe papaya.
Wash and clean the papaya.
Quarter it and remove the seeds along with its hairy fiber.
Remove the skin with a knife and wash the pieces again, so as to remove any milk like fluid from the outer layer.
Chop the papaya in to small cubes.
3.Pressure cook the channa dhal along with papaya, a cup of water and Turmeric powder to 3 whistles.
Put off flame and wait till the pressure gets released.
4.Grind coconut, green chilli and cumin seeds together.
5.Take a vessel with lid. Add the cooked papaya + dhal and ground mixture.
Bring them to a boil.Add salt to taste.
6. In the same time, heat oil in a wok.
Splutter the mustard seeds, then add the curry leaf and finely chopped onion.
Fry them till the onion turns red and crispy.
Add this tempering to the boiling papaya and put off flame.
Unripe papaya koottu is ready!
Serving suggestions:Good to go as side dish with any roti or paratha or south Indian rice dishes.
Note:
1.Green papaya is believed to be harmful for pregnant women.
2.A small piece of green papaya added to the meat will make it tender and the meat will get cooked very fast. So it can be used as a meat tenderiser.
