My mom makes kootu often and when she made Papali / Papaya kootu I could not make out what veggie it was! I got stunned when she told that it was papaya. This is so healthy, delicious and easy recipe. One who loves sweetness in the curry use slightly ripe papaya and will be scrumptious. Last week my friends Kanchana and Suchi asked this recipe and I wanted to make it on the same day to send her the link :-) Somehow it got delayed and today I could make it :-) Thank you dears for making me to do this wonderful and healthy recipe.
INGREDIENTS:
Raw papaya - 1 cup (cut into pieces)
Moong dal - 1/2 cup
Tomato - 1 chopped
Turmeric powder- 1/4 tspSalt - to taste
TO GRIND:
Grated coconut - 1/4 cup
Green chilli - 1 or 2
Cumin seeds - 1/2 tsp
TO TEMPER:
Oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Cut papaya into half and remove the seeds by using spoon or fork. Peel the skin and cut into pieces.
Pressure cook moong dal with a 1 1/2 cups of water and allow three to four whistles. Mash the dal and keep aside. When the dal is getting ready in kadai / pan add papaya pieces, tomatoes and turmeric powder and cook with a cup of water along with salt. Add needed water little by little until the papaya and tomato get cooked.
Meanwhile grind grated coconut, green chillies and cumin seeds in a mixie / blender by adding little water. Make a fine paste.
Once the papaya get cooked add grounded coconut paste and mix well. Cook for 5 more mins and allow to boil. Turn off the stove. Heat oil in a small pan / sesaoning pan. Splutter mustard seeds, add cumin seeds. Add curry leaves and asafoetida. Turn off the flame and season it on the kootu.
Serve with hot rice and kara kuzhambu is the best combo.
TIPS:
Red chillies can be added instead green chilli.
Red chilli or green chilli can be tempered instead grinding.
Can be made with snake gourd, bottle gourd, beans, carrot, cabbage and other vegetables too.
Adding coconut can be skipped if do not preferred.
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