Green Papaya Kura

From yesterday’s leftover green papaya, I made some curry for today’s meal. Peel, cube, do tadka, add onion and papaya. Flavor with traditional Bharath seasoning. We had this type green papaya before, but this is the first time for our parents. They liked it.

For those of you new to green papaya or hesitant to try this veggie-fruit: raw has cucumber like taste and cooked has Chayote (Cho Cho) like taste. Firm flesh, mild sweet flavor and minimal papaya smell. It’s easy to like green papaya even if you don’t like ripe papaya fruit. Give it a try.

Green Papaya Kura

Green Papaya – 1 small fruit. Half is enough for this recipe.
Red onion or shallot – 1
Green chilli – 2
Turmeric – 1/4 teaspoon
Coconut – 1 tablespoon, grated fresh
Salt – 1/2 teaspoon or to taste
Peanut oil – 1 teaspoon
from Masala dabba: tadka ingredients

Cut papaya to half and remove the seeds. Peel the skin. Chop the white flesh to small bite sized cubes (about 3 cups). Finely chop onion and green chilli to small pieces.

In a large skillet, heat a teaspoon of peanut oil over medium heat. From masala dabba, add a pinch each – cumin, mustard seeds and few curry leaves. Saute for few seconds to fragrance. Add onion, green chilli. Saute for couple of minutes till onion becomes translucent. Add green papaya. Cover the skillet and cook on medium-low heat, until papaya is just tender. Takes about 6 to 8 minutes.

Add the turmeric, coconut and salt. Cook and stir for two minutes or more.

Serve warm with chapati or roti. Makes about 4 side dish servings.

© Recipe and Photos Copyright 2009 Indira Singari.

Green Papaya Curry with Sorghum Roti
Green Papaya Kura with Jonna Roti ~ For Meal Today

Kura (Telugu) = Curry (English)

21 Comments

  • By Cilantro, May 8, 2009 @ 6:10 pm

    Looks like poriyal…Delicious meal.

  • By radha, May 8, 2009 @ 6:39 pm

    jonna rotte-perfect for summer!

  • By Preethi, May 8, 2009 @ 6:56 pm

    oh this looks so good, excellent pic!

  • By Kay, May 8, 2009 @ 9:04 pm

    Wow!! This looks so good.

  • By Vandya, May 9, 2009 @ 12:46 am

    The meal is very apt for approaching summers. Raw papaya acts like a coolent. Btw, what is Jonna roti?

  • By Preethi G, May 9, 2009 @ 1:35 am

    Never knew we can use raw papaya in curries.
    sounds interesting. great.

  • By smitha, May 9, 2009 @ 6:21 pm

    In kerala we use green papaya regularly in our curries. It can be used in pulisherry, avial etc.
    Can also mix it with moong dal /whole mung and can make gasi with it. very tasty. I’ve tried your several recipes have come out very well. Thank you for the recipes.

  • By mamata, May 9, 2009 @ 10:13 pm

    Indira I have a question I see you using peanut oil in all your recipes. Is peanut oil better off than canola or olive cholestrol wise ?

  • By sahiti, May 10, 2009 @ 7:40 am

    That kura brings back memories.Amma would use raw papaya just like aanapa kaya.Ava pettina kura -Pedatha way- in particular is a favourite with a hint of tamarind.

  • By Padmaja, May 10, 2009 @ 4:02 pm

    Indira,

    It’s the first time I’m leaving comments for 2 sucessive posts! This time, I’m saying thanks for Sahiti for the great idea of making “ava pettina kura” with green papaya. I’ll definitely try that. Since I grew up in the US, I was only introduced to papaya in the past 10 years when it became available. It was always out of season when I was in India.

  • By Madhavi, May 10, 2009 @ 6:12 pm

    we grew up eating raw papaya kura just like any other vegetable in our home.My mom makes different kinds with this vegetable.Most popular ones I remember are grated papaya 1)aava pettina kura,2)with pesarapappu and 3)with coconut-green chillies-cumin paste.

  • By Nirmala, May 11, 2009 @ 2:24 am

    I like this kind of curry with almost all veggies having more waer content as you have mentioned cucumber, chayoe etc. they go well with rotis and rice. This curry looks nicely paired with the Jonna roti’s Indira. With these kind of native food your parents-in-law won’t miss Andhra :)

  • By Dee, May 11, 2009 @ 2:48 am

    Indira, there are 2 ways we make this curry and especially fed to new mothers. One , it is grated and just made with popu and a green chilli in ghee .. the simplest and the best way to eat , another way to make is to aavapetti.. just like the raw banana curry from cooking with pedatha sans the coconut though ! the taste is amazing and leaves one craving for more !

  • By mandira, May 11, 2009 @ 8:14 am

    Indira, this looks delicious. Adding coconut to this must have given it a nice creaminess… fabulous!

  • By Madhuri, May 11, 2009 @ 3:51 pm

    Hello Indira, I have been following your site for recipes from a long time. This is the first time i am leaving a comment, Green Papaya kura sure looks delicious and healthy. Thanks!

  • By Kalyani, May 12, 2009 @ 2:16 pm

    Hi indira .. It looks delicious .. Never tried this curry … will try this …

  • By vineela, May 12, 2009 @ 5:33 pm

    Hi Indira,
    Papaya koora ,Jonna rotte chala bagunnayi.
    Thanks for sharing.
    Vineela

  • By R, May 12, 2009 @ 6:30 pm

    Hi Indira,
    we are eagerly waiting for your attayya gari touch in the recipes..
    can wait for this summer feast ;)

  • By Devany, May 19, 2009 @ 1:06 pm

    Excellent! I have an abundance of green papaya, this looks like a great way to use them!

    ~devany, Hilo, HI

  • By Sowmya, May 25, 2009 @ 8:42 am

    Its so tempting..I see this green papaya every time but never knew we can cook it this way..Also am sick of the papaya smell ;) But I am going to try this for sure when I go next time..Will let u know how it came out…

  • By SHYAMALA, March 27, 2010 @ 7:50 pm

    peanut oil. cano;a and olive oil all are monounsaturated oils. they are all good re cholesterol. RECENTLY THERE HAS BEEN SOME ISSUES USING CANOLA THAT IT IS NOT AS GOOD . I AM NOT SURE OF DETAILS. olive oil is the best if it is first pressed , has maximum amount monounsaturated fats , as i understand.

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