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Raw Papaya in Coconut Gravy
(Popashpalache Amshi Kocchholu)
Raw papaya cubes cooked with jaggery and simmered in a traditional Manglorian coconut gravy and seasoned with fried onions. A sweet and tangy delicacy served with plain rice.
Serves: 4
Cooking time (approx.): 15minutes
Style: South Indian (Konkani) Vegetarian
1 medium raw papaya peeled and cubed
2 tablespoon(s) jaggery crushed or grated
salt to taste
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
1 tablespoon(s) tamarind pulp
2 tablespoons coconut oil
1 onion(s) chopped fine
Raw papaya cubes cooked with jaggery and simmered in a traditional Manglorian coconut gravy and seasoned with fried onions. A sweet and tangy delicacy served with plain rice.Serves: 4
Cooking time (approx.): 15minutes
Style: South Indian (Konkani) Vegetarian
1 medium raw papaya peeled and cubed
2 tablespoon(s) jaggery crushed or grated
salt to taste
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
1 tablespoon(s) tamarind pulp
2 tablespoons coconut oil
1 onion(s) chopped fine
- Cook the raw papaya cubes in some water on medium level for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked.
- Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enought to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes.
- Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.
- The amount of jaggery can be increased or decreased as per desire. To get the right balance of sweet and tangy, the amount of tamarind should vary accordingly.
- This curry gets its taste from the coconut oil and onion seasoning. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.
Sarnath |
Latest page update: made by Sarnath
, Nov 17 2007, 3:57 AM EST
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