Sunday 24 January 2016

Pappali Kootu Kari/Slightly Ripen Papaya Chanadal Kootu

As i told earlier during my stay in India, i couldnt resist cook for myself with the sesaonal vegetables and fruits easily available in markets. One among those dish is this Pappali Kootu kari, actually i picked this recipe from Aarthi's space which i bookmarked long back. This recipe is Aarthi's mom's special and trust me this dish came out extremely delicious. When i was in India, it was a peak season of papaya and my neighbour gave me both the raw and ripen papayas, i couldnt stay away from the ripen one and enjoyed it thoroughly as juice and salad, while the raw one i kept aside to cook some spicy dishes out of them. But blame the weather, that raw papaya  have turned into bit ripen still raw, i immediately prepared Aarthi's mom's Kootu kari which i have already bookmarked.

Ripen papaya kootu kari, papali kootu kari
This dish came out simply flavourful, since this kootu asks for a coconut-cumin seed paste,needless to say how delicious this dal based gravy tastes. Fingerlicking kootu definitely, if you get slightly ripen papaya then dont forget to give a try to this very mildly sweetened kootu, am sure you will definitely love this dish. When served hot with papads and rice, you will enjoy thoroughly this beautiful dish without any fuss.Easy to make, this dish goes for simple preparation as well. This post is going to this week's blogging marathon, as am running Bookmarked recipes as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

Papali Kootu Kari, Ripen Papaya kootu kari

3cups Raw Papaya (slightly ripen & cubed)
1cup Channa Dal / Kadala Paruppu  
1/4tsp Turmeric powder 
Salt to taste
1tsp Mustard seeds
1/2cup Cumin seeds
Curry leaves
1/4tsp Asafoetida powder

To grind:
3/4cup Coconut 
1tsp Cumin seeds
3nos Dry Red Chillies

Pressure cook the channadal with turmeric powder.

Once the steam gets released,add in cubed papaya,salt and mix well. Cover with a lid and let it cook for 10 minutes or till the papaya is cooked. 

Now take the coconut, cumin seeds and dry red chillies in a mixer and make into a paste by adding enough water. 

Now add the paste into the papaya mixture and mix well. Cook it for few minutes. 

Lets splutters the mustard, cumin seeds,asafoetida powder and curry leaves in oil, and this seasoning to the boiling papaya-dal mixture, mix well

Serve with rice. 


cookingwithsapana said...

Papaya dal curry sounds flavorful.Would love to try it.

rajani said...

We had a papaya in our home and it was cooked in so many ways. Raw papaya is always a lot better and easier to cook than ripe :-)

Srividhya said...

This is interesting. I have tried with raw papaya.. will try this soon.

vaishali sabnani said...

never heard of Papaya girls amaze me with such recipes.The curry looks great.

Pavani said...

That is such an interesting curry with papaya. Looks delicious.

Priya Srinivasan - I Camp in My Kitchen said...

I make this often at home, but with raw papaya , now I want to know how it will taste with a ripen papaya !

Gayathri Kumar said...

I have never tried using slightly ripe papayas in gravies. Sounds very interesting and looks so yum..

veena said...

I have never made it with papaya. Sounds delicioous

Varada's Kitchen said...

I have seen green partially ripened papaya at the store. Now I know what to do with it.

Harini R said...

Wow! that is a very cool one.

Chef Mireille said...

love the vibrant color the papaya gives it - must taste awesome

Srivalli said...

Such an interesting kootu..never made with raw one..