JEEVE PAPPAYPHALA RAVNDHAYO(RAW PAPAYA RECIPES)
Raw papaya preparations were not very common amongst the people, but Konkanis used to prepare many kind of curries with papaya, and they continue to relish them. These days, on knowing its nutrition values, many communities have taken to the use of raw papaya for making curries. A few konkani preparations are given below.
Ingredients:
raw papaya-1(small),
tur dal-1/2 cup,
red chillies-3,
turmeric powder-1/4 tsp,
coconut scrapings-1 cup,
sol-1(optional),
jeera-1tsp,
mustard-1tsp,
oil-1tsp,
salt to taste and
curry leaves.
Method:
De-skin, wash and cut the papaya into small pieces.
Cook dal and papaya separately(papaya just to a soft touch).
Prepare a masala with coconut, chillies and turmeric powder and a little water to a fine paste.
Boil the masala in a pan, add salt and the sol and cook for 5 mts.
Add dal and the vegeable and sufficient water to prepare the curry with gravy and cook for another 2 mts.
Remove from the flame.
Do phannu(season) with jeera, mustard seeds and curry leaves in oil.
NOTE:
A small potato,peeled and cut into pieces can also be added along with the papaya.
Ingredients:
papaya-1(small),
tur dal-1tbsp(half cooked/broken),
red chilly powder-1/2tsp,
turmeric powder-1/4tsp,
coconut scrapings-1/2cup,
urid dal-1tsp,
mustard seeds-1tsp,
salt to taste,
oil-1tsp, and
curry leaves.
Method:
De-skin, wash and cut the papaya to very small pieces.
In a pan, heat oil, crackle the mustard seeds and add urid dal, saute it to a golden brown shade.
Add chilly powder, turmeric powder, vegetable and salt, cook it on a low flame, closing it with a lid. Water should not be added.
Mix well and cook till the vegetable becomes just soft.
Add the cooked dal and the coconut scrapings and cook for two more minutes.
Remove from flame and close wth the lid.
3. PAPPAYPHALA AMBAT-WITH GRAVY(PAPAYA CURRY WITH GRAVY)
Ingredients:
raw papaya-1(small),
drumstick leaves(tender)-1/2cup,
tur dal-1/2cup,
coconut scrapings-1cup,
red chillies-3,
turmeric powder-1/4tsp,
sol-2pieces,
urid dal-1tsp,
jeera-1tsp,
mustard seeds-1tsp,
oil-1tsp,
salt to taste and
curry leaves.
Method:
De-skin, wash and cut the papaya into small pieces. Clean the tender drumstick leaves.
Cook dal and papaya separately.
Grind masala with coconut scrapings, chillies and turmeric powder to a fine paste.
Cook masala with sol and salt for 5 mts using a little water.
Add the dal, papaya pieces and sufficient water to prepare the Ambat with gravy and cook for 2 more mts.
Remove from flame .
Do phannu with mustard seeds, urid dal, jeera and the curry leaves.
Add the drumstick leaves , mix well and close with the lid. Keep aside for 5 mts.
The ambat is ready for serving.
NOTE: The leaves should not be cooked on flame. The taste will differ.
4. PAPPAYPHALA UPKERI(PAPAYA CURRY-DRY)
INGREDIENTS:
raw papaya-1,
green chillies-3
(or red chilly powder-1/2tsp)
mustard seeds-1tsp,
hing powder-1/8tsp,
coconut oil-1tbsp and
salt to taste.
Method:
Wash and de-skin the papaya.
Chop it to very small thin pieces.
In a pan, heat oil, crackle the mustard seeds, add the chillies(cut into halves), hing, papaya pieces and salt and cook on a low flame closing with a lid.Water should not be added for cooking.
Keep stirring the contents till papaya pieces turn just soft and dry.
Upkeri is ready.
VALUE ADDITION: For making Upkeri, chunde phaal(a sort of small round vegetable) cut into halves or chopped onion can be added along with the papaya pieces.
Hi Prabha,
I got ur website from Balkrishna, Thanks for putting up all the tasty receipes. I was interested in Papaya receipes and i tried all your papaya receipes. Keep up the good work. I tried Papaya bhutti and instead of putting Kuvale in puli koddel i put papayas, was very tasty.
Ajita Shenoy
Dear Ajitha,
It is good to know that you liked the papaya recipes from my blog.
I convey my thanks for your encouraging response/comments.
My Greetings to you.
[…] This is a day for the brothers and sisters to keep up their deep bondage of love and affection. This is a day celebrated in all konkani families with great fervour. Normally, the brother goes to the younger suvasini sister’s house with lots of gifts, such as new clothes, ornaments, sweets, fruits, etc and enjoy the feast prepared by the sister, sitting along with her. These days, a reverse process is also being followed by inviting the younger suvasini sister to the brother’s house and honour her by gifting valuables along with new clothes and arrange a grand feast comprising of special side dishes, sweets and other delicacies and partake the feast together. Two important dishes prepared for the feast are Kappya(tapioca) Pulchakeri and Phadi Kalleyleli, sweetened parched rice and pappayphala(papaya) ambat. […]
how to prepare kuvale ambat which is particularly made on deepavali. Do we use curd in this?
Dear Rekha,
The recipe kuvlya ambat is given in my blog under recipelist-1, sour and spicy curries. Yes, curd is an essential ingredient in it.
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