Raw Papaya Mor Kootu Recipe – Ayurvedic No Onion No Garlic Dish
This delightful Raw Papaya Mor Kootu is an Ayurvedic-inspired dish that is both nourishing and delicious. Free from onion and garlic, it brings together the gentle flavors of raw papaya, fresh coconut, and yogurt, resulting in a creamy, soothing dish that is perfect for a wholesome lunch. This recipe, which hails from South India, is simple to prepare and offers numerous health benefits thanks to the inclusion of spices like cumin, black pepper, and curry leaves.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw papaya (peeled and diced) | 200 grams |
| Fresh coconut (grated) | 1/2 cup |
| Curry leaves | 2 sprigs |
| Green chillies | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Rice (soaked in warm water for 5 minutes) | 1 teaspoon |
| Whole black peppercorns | 1 teaspoon |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Coconut oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves (for tempering) | 1 sprig |
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Ingredients:
Start by preparing all the ingredients. Peel and dice the raw papaya, soak the rice in warm water for 5 minutes, grate the fresh coconut, and set aside the cumin seeds, black peppercorns, green chillies, and curry leaves. -
-
Cook the Papaya:
Add the diced raw papaya into a pressure cooker. Add 1/4 cup of water and salt to taste. Close the cooker lid and pressure cook for 2 whistles. Turn off the heat and allow the pressure to release naturally by placing the cooker under cold running water. This helps prevent the papaya from overcooking. -
Make the Coconut Paste:
While the papaya is cooking, blend the grated coconut, cumin seeds, whole black peppercorns, green chillies, rice, and curry leaves with a little warm water to form a smooth paste. Set this mixture aside. -
Combine Papaya with Coconut Paste and Yogurt:
Once the raw papaya is cooked, transfer it to a saucepan. Add the coconut paste and yogurt. Stir well to combine all the ingredients. Season with salt to taste. If you prefer a thinner consistency, add a little more water. -
Simmer the Kootu:
Place the saucepan on medium heat and allow the mixture to simmer for about 5 minutes, letting the flavors blend together. Turn off the heat once everything has come together. -
Prepare the Tempering:
In a small tadka pan, heat the coconut oil over medium heat. Add the mustard seeds and curry leaves. Allow the mustard seeds to crackle, then pour the tempering over the prepared Raw Papaya Mor Kootu. -
Serve:
Serve the Raw Papaya Mor Kootu warm with Phulkas (Indian flatbread), Beetroot Poriyal, and Pineapple Rasam for a truly wholesome and satisfying lunch.
This Ayurvedic Raw Papaya Mor Kootu is a healthy, comforting dish that’s perfect for those seeking a nourishing meal without onion or garlic. The blend of spices and yogurt adds depth and richness, making it a balanced addition to any meal. Enjoy this flavorful South Indian recipe with your favorite side dishes for a complete lunch experience.
