Veg
Kerala Papaya Parippu Curry
A family recipe since April 2013
A comforting Kerala-style curry that pairs unripe papaya with toor dal and a fragrant coconut paste. It cooks quickly in a pressure cooker and finishes with a hot mustard-and-shallot tempering for bright, homey flavor.
30 min total4 servings
Ingredients
- Raw papaya - 1 whole
- Toor dal - 1/4 cup
- Turmeric powder - 3/4 tsp
- Coconut - 1/2 cup
- Cumin seeds - 1/4 tsp
- Green chilies - 4 whole
- Shallots - 2 whole
- Mustard seeds - 1 tsp
- Shallots - 4 whole
- Curry leaves
- Salt
- Oil
- Water - 1 1/2 cup
Instructions
- 1Peel the skin from the raw papaya, scoop out and discard the seeds, wash the fruit, and cut it into small pieces.
- 2Grind the coconut, cumin seeds, green chilies, two shallots, and some of the turmeric powder into a smooth paste.
- 3In a pressure cooker, add the toor dal, 1/2 tsp turmeric powder, the papaya pieces, salt, and 1 1/2 cup water; cook for 1 whistle.
- 4Allow the cooker to cool, open the lid, then stir the coconut paste into the cooked dal and papaya; bring the mixture back to a gentle boil and check for salt.
- 5Remove the pot from the heat.
- 6Slice the remaining four shallots into rounds. Heat oil in a small pan, add the mustard seeds and wait for them to splutter, then add the sliced shallots and curry leaves and fry until the shallots turn brown; pour this hot seasoning over the curry and give it a quick stir to combine.
- 7Serve the papaya parippu curry with hot rice. Optional: garnish with a few extra curry leaves for aroma.