Raw Papaya Pulusu | Raw Papaya in Sweet and Sour Gravy – an ode to Pedatha

Posted by CinnamonNChillies on September 14, 2011 · 16 Comments 

Following my doc’s advice I have been trying to include papaya in my diet. I am just not able to have it in fruit salad on a regular basis. So got some raw papaya this time to make yummy paranthas in breakfast like my granny used to make. Again plans fail and I am left with this little green thing. Comes weekend and hubby as usual wants rice in his lunch. So I decide to give a South Indian treatment to raw papaya and serve it with rice. Mmmm…Tangy sweet gravy poured on rice, some clarified butter drizzled on it and raw papaya bites in between…..what a nice afternoon lunch!  All I need is some poppadoms and the world seems perfect 🙂

I have adapted the gravy  from the book “Cooking at Home with Pedatha (Best Vegetarian Book in the World – Gourmand Winner) (See all Indian Cooking, Food & Wine Books)” the first cookbook I got for myself. What a wonderful book!!! Pedatha has been such an inspiration in my learning years. When I go through her recipes, the first feeling I get is “yeah I can make it. This looks easy”. Simplicity and clarity, both are at its peak when it comes to the presentation of this book.  And the pictures are presented in such a homely way that one cannot resist trying out a recipe. This book is one of my treasured possessions and I have managed to keep it looking brand new 🙂 I have linked to this book on Amazon (Check out top right corner of the page) in case you want to check this out.

Ingredients:

Raw Papaya (Before peeling and deseeding) 400 gms
Tamarind pulp 3 tbsp
Sambar powder 2 tbsp
Jaggery 1and1/2 tbsp
1/4 tsp turmeric powder
Green chillies 2-4
Oil 2 tbsp
Salt to taste
Coriander leaves for garnish

For powder:
Black gram husked (Urad dal) 1 tbsp
Bengal Gram (Chala Dal) 1 tbsp
Sesame seeds 1 tsp

The tempering:
Mustard Seeds 1 tsp
Fenugreek seeds 1 tsp
Asafoetida powder 1/4 tsp

Method:

• Peel and cut the papaya into small cubes of about an inch.
• For the powder , dry roast the grams and sesame until deep brown and grind to a fine powder.
• Mix this powder with tamarind pulp, sambar powder and jaggery in 2 cups of water. If you do not have a ready made tamarind pulp then drop a lemon sized tamarind bar into hot water and let it soak for at least 15 minutes. Mash it slowly with hands or back of a spoon. Strain and use the pulp.
• In a pressure cooker, heat the oil. Add mustard. When they splutter add fenugreek seeds. As they turn brown reduce the heat and add asafetida powder. Add curry leaves
• Add chopped papaya cubes, some water to cover and salt. Cook it open in boiling water till it is tender but not pulpy.
• Add the prepared gravy, green chillies, turmeric and salt. Close the lid and pressure cook on high till one whistle. Then reduce the heat and let it simmer for 3-4 minutes. Turn off the heat and let the pressure cool down. Serve hot with rice!

The camera battery died as soon the trial clicks started. So putting up what I have :-))

Sending this to event – Flavours of South India hosted at Simply Food and Any one can cook hosted at Taste of the Pearl City:

Filed under Lentils, Side Dish · Tagged with mustard seeds, Pedatha, Raw Papaya, sambar