Ingredients:
- Papaya – 1 cup
- Salt – to taste
- Water – as req
- Fresh curd – 1 cup
Tempering:
- Coconut oil- 2 tblsp
- Mustard seeds – 1 tsp
- Urad dhal – 1tsp
- Curry leaves – 1 sprig
- Dry red chili -1 no
Instant masala to grind:
- Coriander seeds – 1 tblsp
- Toor dhal – 1 tsp
- Cumin seeds – 1 tsp
- Raw rice – 1 tsp
- Byadagi chili – 3 nos
- Garlic – 1 clove
Procedure:
- Chop the papaya into bite size pieces and cook it with required amount of water (always use little water to boil veggies)
- Grind all the instant masala items into a fine paste (ref pic)
- Using the same jar, pulse the fresh curd without any lumps
- Once the papayas are cooked half way, add the masala mixture into it along with required amount of salt and cook it under medium-low flame for about 3 mins
- Once the papaya mixture starts bubbling, add the beaten curd into it and reduce the flame to low and cook it for about a min or so (or) the papaya mixture is about to boil turn off the flame
- Heat some coconut oil into small tempering pan, add the mustard seeds; allow it to splutter and add the urad dhal along with broken red chilies and curry leaves (if available)
- Pour the tempering onto the papaya curry and mix well
- The fruity, tasty and simple “PAPAYA MOR KOOTU” is ready to serve
- Best served with vendaya dosa or with a cup of hot rice
NOTES/TIP:
- You can make this recipe with mango
- Use always fresh curd to any kind of mor kootu/kuzhambu recipes
- You can adjust the spice level
- I have used half riped papaya;
