Pappali Kai Kootu | Raw Papaya Kootu

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Raw Papaya (Pappali kai) is one of the most nutritious and fiber rich fruit. From antioxidants to vitamins and minerals, benefits of raw papaya can beat the goodness of many tropical fruits. Such a healthy fruit should be included in our day to day diet. We can make many interesting recipes with Raw Papaya. We can make thokku(Pickle), halwa, poriyal, kootu and many more interesting recipes with raw papaya. This Pappali kai kootu tastes more similar to Chow chow kootu. We can relish this kootu with Vatha kuzhambu, Sambar or Kara Kuzhambu.

Health benefits of Raw Papaya:

Raw papaya can help you cleanse your body and improve digestion.
It is beneficial in respiratory infection, throat infection or any other body inflammations, including menstrual cramps.
Raw papaya is loaded with fibre and allows you to get rid of the toxins in the body which prevents constipation.
It can help you deal with acne, blemishes, and even pigmentation.
Serves as building blocks for new cells.

Tips for making Pappali Kai Kootu:

If the raw papaya is very tender, we can cook directly in a pan. If we wanted to make it fast, then we can pressure cook along with moong dal.
While grinding ,we can add 1-2 tbsp of curd and make it like mor kootu.
If we want to make spicy kootu, we can fry bengal gram, coriander seeds, red chili and then grind it with grated coconut.
Coconut oil always give more flavor to kootu.

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Recipe Card for Pappali Kai Kootu | Raw Papaya Kootu :

Pappali Kai Kootu Recipe | Raw Papaya Kootu

Fresh green papaya is a very nutritious fruit. We can make pickle, poriyal or kootu with raw papaya. With coconut flavor along with protein rich moong dal, this Pappali kai kootu is a delicious accompaniment for Sambar, Vatha kuzhambu etc. Learn here how to make this kootu with step by step pictures and instructions.

Course Kootu varieties (Stew)

Cuisine Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings people

Calories 180kcal

Author Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan
Mixer Grinder
Pressure Cooker

Ingredients

½ no Green Papaya
3 tbsp Moong dal
1 Pinch Turmeric Powder
1 tsp Salt

For Grinding

¼ Cup Grated Coconut
1 tsp Cumin Seeds
2 nos Green Chili

For Tempering

1 tbsp Coconut Oil
1 tsp Mustard seeds
1 tsp Split Urad Dal
1 no Red Chili
1 sprig Curry leaves

Instructions

Cooking Papaya & Dal

Wash and peel the green papaya. Discard the seeds and chop the raw papaya into medium size cubes. Take the papaya cubes in a vessel. Add moong dal, pinch of turmeric and salt. Add 1 cup of water.
Pressure cook the papaya and moong dal for 3-4 whistles.

Grinding

Take grated coconut, cumin seeds and green chili in a mixer jar.
Grind it to smooth paste.

Tempering

Heat oil in a pan. Add mustard seeds and allow it to sputter. Next, add split urad dal and fry till light golden. Then, add red chili and curry leaves. Give a mix.

Finishing Kootu

To the pan, add the cooked raw papaya with moong dal.
Also add ground coconut spice paste. Give everything a good mix.
Keep in flame till it starts to boil and thn switch off the flame.

Serving

Serve the delicious Pappali Kai Kootu with Vathakuzhambu or sambar!

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 22g | Protein: 9g | Fat: 6g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

COOKING PAPAYA & DAL

Wash and peel the green papaya. Discard the seeds and chop the raw papaya into medium size cubes. Take the papaya cubes in a vessel. Add moong dal, pinch of turmeric and salt. Add 1 cup of water.

Pressure cook the papaya and moong dal for 3-4 whistles.

GRINDING

Take grated coconut, cumin seeds and green chili in a mixer jar.

Grind it to smooth paste.

TEMPERING

Heat oil in a pan. Add mustard seeds and allow it to sputter. Next, add split urad dal and fry till light golden. Then, add red chili and curry leaves. Give a mix.