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Posts Tagged ‘Papaya curries’

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.

1.  PAPPAYPHALA  SUKKEIN-WITH  GRAVY(PAPAYA CURRY WITH GRAVY)

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.

2.  PAPPAYAPHALA  SUKKEIN-DRY(PAPAYA CURRY-DRY)

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.

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