It's a simple and healthy poriyal made with green papaya.Green papaya is unripened papaya, with a crunchy texture and neutral flavour. Green papaya poriyal is traditionally prepared in a heavy-bottomed mud pot, which is ideal for cooking to get the soft texture. For everyday busy people, I've modified the steps in this recipe a bit.
The following recipe has simple ingredients with a quick preparation, so that you can enjoy a healthy side dish for your lunch without much effort. For the best poriyal, be sure to select the green papaya that are fresh and firm with dark green colour without any yellow spots and should be heavy in size. Peel the skin completely and then discard the white seeds. Cut them into small medium sized cubes. Once the chopping work is done, the rest of the process is very easy to make. I start by cooking the chopped papaya in my small pressure cooker just for 1 whistle. This method saves a lot of time and it also gives the perfect texture. Take care not to overcook the green papaya because it will lose its crisp texture. Then we have to grind the coconut masala paste for the poriyal. The coconut paste should be coarse with a light green colour. Then finally the cooked papaya is tempered in coconut oil and the coconut mixture is mixed with it. This poriyal tastes good with sambar, pulikuzhambu and kara kuzhambu.
Here is the video link for Papaya (Pappalikkai) Poriyal
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Papaya Poriyal Recipe Details
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category: side dish
- 1/2 papaya (unripe)
- 2 tsp moong dal
- 1/2 tsp mustard and urid dal
- few curry leaves
- 2 tsp coconut oil
- salt to taste
- 4 tbsp coconut
- 2 garlic cloves
- 1/4 tsp cumin
- 4 pepper corns
- 1/4 tsp turmeric powder
- 1 green chilly
- Cut papaya into two and discard the seeds. Peel the skin completely and then chop into cubes.
- Add it to a small pressure cooker along with moong dal. Add 1/2 cup water and pressure cook for 2 whistles.
- Grind coconut, garlic cloves, cumin, pepper corns, turmeric powder and green chilly coarsely.
- Open the pressure cooker and strain the remaining water. (You can add it to the kuzhambu).
- Heat coconut oil in a kadai and splutter mustard and urid dal followed by curry leaves.
- Add the cooked papaya and add required salt. Add the ground coconut mixture and mix gently. Healthy green papaya poriyal is ready to serve.