Kaplanga curry or raw papaya curry is an easy and quick Kerala side dish; kaplanga or papaya is found in most backyards of Kerala. Raw papaya is used in coconut based side dishes for rice.

Raw papaya is cut into cubes and pressure cooked; I like to lightly mash the cooked papaya, so that the curry will be a bit thickened. A very easy and simple curry and very light on the stomach. It is said raw papaya helps in digestion.

A friend gave me this organic raw papaya and since Homey loves papaya curry; I made it for lunch and kids too enjoyed it so much; I hope you will also try this easy curry.

Do check out these Kerala side dish too; pineapple pachadi, nadan chembu asthram, chakka kuru (jackfruit seeds) manga curry.

Step by step method:
Serves: 4.
The star of the recipe, kaplanga aka papaya. Peel the skin and remove the seeds, chop them up.

Put the chopped raw papaya in a pressure cooker with turmeric, salt, and water....pressure cook to 4 whistles.

In the small bowl of your mixie, grind coconut, green chili, and turmeric with little water to a fine paste.

Open cooker and mash the cooked papaya lightly, add in the coconut paste. Allow it to mix well and put the flame on medium, add in tamarind water. Allow it to boil and then simmer.

Heat a tadka pan with coconut oil, add in mustard seeds, sliced shallots, red chili, and curry leaves. Pour this over the papaya curry, cover with a lid. Serve hot with rice.

Kaplanga Curry / Raw Papaya Curry

PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Raw papaya: About 750 gms, cubed.
• Organic turmeric powder: 1/4 tsp.
• Coriander powder: 1/2 tsp.
• Salt: 1 tsp.
• Water: 1- 1/2 cup.
• Coconut: 3/4 cup scraped.
• Green chili: 1.
• Organic turmeric powder: 1/4 tsp
• Tamarind: lemon sized ball (mix with 1/2 cup water to make tamarind water or puli vellam).
• TO SEASON
• Shallots or Cheriy Ulli: 3 or 4, sliced.
• Kashmiri Chili: 3, broken.
• Mustard seeds: 1/2 tsp.
• Curry leaves: 1 sprig.
• Coconut oil: .2 tsp

  METHOD:

1. Peel the skin of the papaya and remove the seeds. Chop them.
2. Put the chopped papaya in a pressure cooker with turmeric powder, salt, coriander powder, and water.
3. Allow 4 or 5 whistles and switch off the fire.
4. Grind coconut, green chili, and turmeric poweder to a fine paste (add a tbsp of water, if needed).
5. Open cooker, lightly mash the cooked papaya, switch on the fire, add in the grinded coconut paste.
6. Put the flame to medium, and mix the coconut paste, once it starts to boil, add in the tamarind water and mix well.
7. Heat a tadka pan with coconut oil, add in mustard seeds, shallot, red chili, and curry leaves.
8. Pour this over the papaya curry, close with a lid so that the flavor does not escape.
9. Serve hot with rice.

NOTES

• You can use 3 or 4 tbsp of curd/yogurt instead of tamarind water.
• Try to use coconut oil

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