I had been a little away from home recently and had not been up with regular updations and blog visits.To top up, my camera failed to function, unexpectedly.Now that I am back with a simple dish.
Papaya, as you all know, is a common and well known Indian fruit.I have not come across much of dishes with the vegetable or the 'Green Papaya' in South Indian Cuisine other than Kerala. The tree laden with the vegetable is from my mom's garden and the dish was prepared fresh from a couple of them.
Kaplanga is nothing but papaya.Ularthu or Mezhukkupuratti is an oil coated stirfry associated with God's own country. Mezhukkupurattis had always rendered me the fine memories of Kerala with the mingled aroma of coconut oil and I love this mild spicy mix of the green vegetable.
This authentic recipe is posted specially for Suganya towards her lovely theme of Vegan Ventures.
Raw Green Papaya, deskinned, cleaned and cut onto thin 1" long strips-2 cups
Shallots-3- crushed or minced fine
Garlic-2 cloves- crushed or minced fine
Turmeric powder-2 fat pinches
Coconut oil-A tbsp(more or less)
Mustard seeds-1/2 tsp
Red chillies-4-broken into 3 pieces each
Curry leaves-A sprig
Cook the papaya pieces in a closed pan adding turmeric and salt in ¼ cup of water for about 5 minutes till the water is absorbed and the pieces are half cooked.
Heat oil in a kadai,splutter the mustard seeds.Add the crushed or minced shallots and the garlic and saute till the aroma spreads arounds.Throw in the red chillies and curry leaves,followed by the papaya strips.Keep the flame medium and toss the pieces gently allowing the oil to coat all over and the pieces are glossy.Turn or toss gently for a few more minutes till they acquire a golden colour as in the picture.Do not let it get fried for long.Toss again and serve hot with rice and curry.