Papaya is one among the vegetable/fruit category known in different names all throughout the state of Kerala; Kapplanga or Papparakka in Central Kerala, Koppakka in and around Thrissur and Karamoos in Northern Kerala.
Papaya is rich in Vit A,Vit C, calcium,iron and protective antioxidant carotenoids.Rich in Fibre and low in sodium, papaya contains papain, a natural and unique enzyme.
The Papain in the mature green papaya works to break down various protein, in the foods we consume.The proteolytic action of the papain break downs the protein into carbohydrates and fats thus reducing the lymphatic congestion.
This post goes to Nags,(who nagged me a little :) to send over the recipes,without delay :) for AFAM-Papaya, she hosts.(Yes, the papaya tree is from our front yard, of our house in Kerala, as you can see).
Also, my third entry to RCI-Kerala hosted by dear Jyothsna.:)
Coming back to the recipe,Thoran is a dry side dish of Kerala, prepared with thinly sliced, grated or cubed vegetables mixed with grated coconut and spices, tempered with that touch of coconut oil.
Green/Raw papaya, peeled,de seeded and cut to small cubes- 2 cups
Turmeric powder-2 pinches
To grind coarse;
Grated coconut-1/2 cup
Cumin seeds-1/4 tsp
Garlic cloves-1 or 2 nos
Red chillies-2-3 nos
Turmeric powder-1 pinch
Coconut oil-A tbsp
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
Curry leaves-A sprig
I. Cook the papaya pieces in just enough water(say,in ½ or ¾ cup) in a closed pan till they are just half cooked and firm,adding salt and turmeric powder along with.Toss the pieces now and then while cooking to ensure even doneness.
II. Heat coconut oil in a thick bottomed kadai, splutter mustard seeds and brown the urad dal.Throw in the curry leaves.
Add the coarsely ground paste,which had been pulsed using minimum water, next, keeping the flame low.
Sauté for half a minute so as to get rid of any raw smell.
Dump in the half cooked papaya pieces and blend in carefully with the seasonings in the kadai.
Sprinkle water is necessary and keep the pan closed, with the flame; minimum.
III. Open the lid once in every 2 minutes to ensure the pieces are cooked soft and blended well enough, giving the wonderful aroma and the consistency of the Thoran!.
This whole slot should take not more than 7-10 minutes, in all.
If you feel any sticking or charring in the bottom sprinkle more water and keep the flame low again,very low, till done.
Enjoy with hot boiled rice and any curry!.
Other 'Papaya' recipes, posted..