This one’s also from Ritu Dalmia’s Diva Green, which is fast finding a place in my heart and on my shelf as “favourite cookbook.” The mix of recipes is great- from Indian to Italian and Asian- and I feel you can please any palate with the recipes in this book. And there are enough dessert recipes in there too 😀
Papaya curry is not new to me- my grandmom has been making the same thing for years now. Kapalangya moru curry… but for the uninitiated, it shall be called raw papaya curry. This recipe comes from Ritu Dalmia’s friend Prima Kurian, who is a home caterer. When it comes to food from home, I usually just call my mother, grandmother or mother in law and ask them how to prepare it- I don’t usually read a recipe. But with this one, I followed it to the T, just to see how it would differ from the versions I’d been making so far.
Turns out, with the addition of 2 ingredients, the curry transformed. It hadn’t struck me before, but the version my grandmother makes is saatvik: without garlic /onions in the body and tempering. Not that we follow a saatvik diet, I guess it’s just how she preferred it.
But the garlic and tempered shallots add a lovely pungency to the curry- something I missed from my grandmom’s no onions, no garlic version. It’s amazing how 2 gloves of garlic can transform a dish! (The only change I made was to use only coconut oil for the temper, as opposed to coconut oil + vegetable oil.)
RAW PAPAYA CURRY (Kapalangya Moru Curry) from Diva Green
For The Curry
- 1/4 cup grated coconut
- 2 cloves of garlic
- 1/2 tsp turmeric powder
- 2 green chillies
- 1 cup raw papaya, skinned with seeds removed
- 3/4 cup yoghurt
- Salt to taste
- 1 tablespoon coconut oil
- 4 dry red chillies
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek (methi) seeds
- 1/2 teaspoon cumin (jeera)
- 2-3 tablespoons sliced shallots
- A handful of curry leaves
- In a blender, make a fine paste of the grated coconut, garlic, turmeric and green chillies. Add a few spoons of water if you need to.
- Add the paste to the yogurt and whisk so everything is well combined.
- Steam the papaya or cook it in water till tender but firm.
- Add the papaya to the yogurt mix and cook this over low heat for 10 minutes, till the papaya is cooked through, stirring continuously so the curry doesn’t curdle. Pull off heat.
- In a small frying pan, heat the coconut oil. Add the dry red chillies, the mustard, fenugreek, cumin, sliced shallots and curry leaves and allow everything to sputter.
- Pour this temper over the curry and serve.