After a delightful dosa trip to Andhra and Karanataka, we are stopping at kerala to taste the famous Sadya/Onam Sadya Menu. It is just one week and i have tried to make as many as recipes possible. Not very elaborate, but a delicious recipe that is part of the big feast. So, for today we are starting with pachadi/raita. A simple pachadi made with raw papaya. I have made kootu with raw papaya but never thought it could also be made into pachadi. After this BM, i should never categorize any vegetable as kootu vegetable or curry/dry curry vegetable. Every vegetable has innumerable possibilities to be made into unimaginable, but enjoyable delicacies. This is a quick recipe, try it and let me know how you liked it.
2 cups chopped raw papaya
1 cup of whisked yogurt
½ cup freshly grated coconut
2 nos green chilies (increase to 3 if you prefer little more spice)
½ teaspoon cumin seeds (or mustard seeds, if you like the taste)
½ teaspoon salt
½ teaspoon oil
¼ teaspoon cumin seeds
2 nos red chilies
a strand of curry leaf
- Peel and chop, half of a big papaya into small cubes. The chopped cubes measure 2 cups. Wash the cubes and take it in a pan, add water until the veggies immerse. Add salt and a pinch of turmeric and cook until soft.
- While the vegetable is cooking, take coconut, chilies, cumin seeds, in a small mixer, grind it to a smooth paste using little water.
- Now check the papaya, if it done, take it off the stove, drain any extra water. To it add the ground paste. Cook again for 8-10 minutes for the flavors to mingle. Take it off the stove, let it cool. Add it to yogurt, mix well.
- Heat oil given under tempering, crackle cumin seeds, add red chilies, curry leaves. When the curry leaves turn crisp, pour the tadka over the pachadi, serve it along with rice. We enjoyed this pachadi with Varagu mixed rice for dinner.