Raw Papaya Kichadi for Idli and Dosa - Papalikkai Kichadi

Raw Papaya Kichadi for Idli and Dosa - Papalikkai Kichadi - Raw Papaya Recipes

Raw Papaya Kichadi - quick and healthy side dish for idli and dosa with raw papaya. We use raw papaya in kootu, poriyal or sometimes we add in sambar.

Last year when I visited my hometown Ilanji, I got many fresh raw papayas from our backyard. Few months ago, I have posted semi ripe papaya stir fry in virundhombal. I recently heard about this kichadi from my Kamatchi Athai. She frequently prepares many kichadi dishes with different vegetables for idli and dosa. Different versions of kichadi recipes are there with slight variations. Some people like to add dal while some people won't prefer dals for kichadi. I have added a tbsp of moong dal which gives a slight thickness to the kichadi. The main ingredients in this kichadi are raw papaya, green chillies, small onions and tamarind. I haven't used coconut in this kichadi, but you can add ground coconut paste in the final stage. Ensure the papayas are cooked until soft, so that it will be easy mash or grind. This raw papaya kichadi is very simple to make within 20 minutes. Now let's see how to prepare this raw papaya kichadi with a short video and step by step instructions.

Check out my other side dishes for idli and dosa

Here is the video link for Raw Papaya Kichadi

Raw Papaya Kichadi Recipe Details

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Category: side for idli and dosa

Ingredients

half raw papaya
1 onion or 15 small onions
5 green chilly
small gooseberry sized tamarind
1/8 cup moong dal
1/4 tsp turmeric powder
1 tsp mustard and urid dal
3 red chillies
1/2 tsp asafoetida powder
few curry leaves
2 tsp oil
salt to taste

Cooking Directions

Wash and peel the raw papaya and remove the seeds. Chop it finely. Chop the onions and green chillies. Soak the tamarind in hot water for 20 minutes and extract the pulp with 1 cup water.

Take a small pressure cooker or pan and add the moong dal, chopped raw papaya and green chillies. Add 1/2 cup water and pressure cook for 5 to 7 whistles.

Allow the pressure to settle down naturally and mash them nicely using a wooden masher.

Heat oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the broken red chillies.

Add onions and curry leaves and saute till it turns golden brown. Add the tamarind extract, turmeric powder and required salt. Bring to a boil.

Add the mashed raw papaya mixture and some water. Taste and adjust the salt. Add asafoetida powder. Reduce the heat and simmer for about 7 minutes until the raw smell goes off. Turn off the heat.

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