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Recipe: Papaya In Coconut Gravy edit
Photos
Upload a photoCreated by: Carrie Barr
Edited by: Carrie Barr
Tags: Main Dish, Vegetarian
Other Names: Popashpalache Amshi Kocchholu, Papaya Gravy, Pacha Manga Curry
edit Ingredients
1 |
|
2 |
tablespoons jaggery crushed or grated |
2 |
cups grated coconut |
4 |
dry red chillies (whole) roasted coconut oil |
1 |
tablespoon tamarind pulp |
2 |
tablespoons coconut oil |
1 |
onion, chopped fine |
edit Preparation
Step 1 |
Cook the raw papaya cubes in some water on medium heat for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked. |
Step 2 |
Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enough to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes. |
Step 3 |
Heat the coconut oil in a pan. Add the chopped onions and fry on low heat stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving. |
edit About Papaya In Coconut Gravy
If you cannot get jaggery, substitute brown sugar.
Coconut oil is a key ingredient, use it if you can.
Serve with rice.
South Indian style meal.
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