Papaya In Coconut Gravy


1 medium raw papaya peeled and cubed
2 tablespoons jaggery crushed or grated
1 tablespoon tamarind pulp
2 tablespoons coconut oil
1 onion, chopped fine


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.
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.
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.


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.




Monday, November 30, 2009 - 4:43pm


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