Pachai Papaya / Raw papaya poduthuval

I had been to our ancestral house in Peruvemba village (Palakkad) for the Christmas break.  We had various traditional dishes using NADAN PACHAKARIGAL (Organic traditional vegetables).  Here is the recipe for Raw papaya poduthuval. It tastes excellent with Sambar or Rasam.

Tip : You can use raw papaya as a replacement for ash gourd in Olan, molagootal. etc. It tastes very yummy.

This recipe serves 4 people.

Ingredients:
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Raw papaya           -  1 medium sized
Shredded coconut  - 1/4 cup
Green chillies         - 3 to 4 (depending on your taste)
Salt                        - to taste
Turmeric powder    - only A PINCH

To temper:
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mustard seeds   - 2 tsp
red chillies        -  2
coconut oil       -  3 tsp
curry leaves      - 2 sprigs

Method:
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• Peel off the skin and remove the inner seeds of papaya.
• Slice it into small cubes ( say 1cm x 2 cm approximately)
• Cook the sliced papaya with turmeric powder and sufficient water. (Add water such that the pieces are just immersed)

Tip: Cover the kadai with a lid and cook . Open the lid  in between and adjust the quantity of water if required. Add salt only after the papaya is half cooked.

• Once the papaya is cooked, drain excess water if any.
• Grind  coarsely the green chillies and shredded coconut in a mixer.

Tip: Use this stock to make your sambar/rasam.

• Empty the cooked papaya onto a plate. 
• In the same kadai, add coconut oil and mustard seeds.
• When it splutters ,add red chillies, curry leaves and ground mixture.
• Saute for a min and add the cooked papaya.
• Mix well and saute for a min.

Serve hot with rice and sambar.