This raw papaya stir-fry (green papaya) recipe is from my granma‘s kitchen. Made with ingredients commonly found in the family kitchens of rural Kerala, this lovely dish showcases some great local produce the tropical climate has to offer.
Freshly grated raw papaya, and freshly grated coconut form the heart and soul of this dish. These fresh ingredients are stir-fried in coconut oil with shallots, mustard seeds, curry leaves and garden-fresh green chillies with a pinch of turmeric to create this tasty, aromatic, and healthy stir fry.
You can enjoy this on its own, or pair it with a hot bowl of congee (kanji), or serve it with other delicacies in a full-fledged sadya or taali. You cannot go wrong with this dish.
Made with ingredients commonly found in the family kitchens of rural Kerala, this lovely dish showcases some great local produce the tropical climate has to offer.
Raw Papaya Stir-Fry (Papaya Thoran)
- 500 grams papaya raw
- 1/2 cup coconut grated
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 7 - 8 shallots
- 2 sprigs curry leaves
- 2 green chillies
- 1/2 teaspoon turmeric
- to taste salt
- Peel the papaya, cut into half, and scoop out the seeds using a spoon.
- Prep the ingredients - grate the papaya, grate coconut, finely chop the shallots, and slice the green chillies into 1 inch pieces.
- Heat oil in a thick-bottom pan. Wait for the oil to be hot, and add mustard seeds. Once they start to splutter, reduce to a low flame, and add the chopped shallots.
- Cook till the shallots are tender, and add curry leaves and green chillies. I love this part when the kitchen fills up with the great aroma of shallots and curry leaves being fried in coconut oil.
- Fry for a couple of minutes, and add the grated papaya. Add turmeric and salt.
- Mix well so that the turmeric and salt are evenly distributed.
- Here is a small cheat tip. Close the lid, and cook for 15 minutes, while stirring occasionally. If you think this is against the true spirit of a stir-fry, fry with the lid open until the raw papaya smell vanishes. Now add the grated coconut.
- Mix well.
- You can enjoy this on its own, or pair it with a hot bowl of congee (kanji), or serve it with other delicacies in a full-fledged sadya or taali.