Raw Papaya Kofta In Yogurt Curry
This Raw Papaya Kofta In Yogurt Curry recipe offers a delicious and healthy twist on the traditional kofta curry. In this version, the koftas are prepared from a flavorful mixture of raw papaya, cabbage, and mashed potatoes, combined with gram flour (besan) and a subtle blend of spices. Rather than deep frying, the koftas are cooked on a kuzhi paniyaram pan, making them a lighter option without sacrificing taste. The dish is completed by a rich, creamy yogurt-based curry, thickened using roasted sunflower seeds, which adds a unique texture and flavor to the sauce. This curry is perfect for a light yet satisfying lunch, and pairs wonderfully with tawa paratha or peas pulao.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Ingredients
For the Koftas
| Ingredient | Quantity |
|---|---|
| Raw Papaya, grated | 1 cup |
| Cabbage (Patta Gobi/ Muttaikose), finely chopped | 1 cup |
| Potatoes (Aloo), boiled, peeled, and mashed | 2 medium-sized |
| Gram flour (Besan) | 2 tablespoons |
| Cumin powder (Jeera) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
For the Yogurt Gravy
| Ingredient | Quantity |
|---|---|
| Sunflower seeds, roasted | 2 tablespoons |
| Curd (Dahi / Yogurt) | 1 cup |
| Gram flour (Besan) | 1 tablespoon |
| Red Chilli powder | 2 teaspoons |
| Coriander powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
For Tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Curry leaves | 2 sprigs |
| Ginger, chopped | 1-inch piece |
| Garlic, chopped | 4 cloves |
| Oil | For frying and tempering |
Instructions
-
Prepare the Koftas:
- In a mixing bowl, combine the grated raw papaya, finely chopped cabbage, mashed potatoes, gram flour, cumin powder, red chili powder, turmeric powder, and salt.
- Mix all the ingredients thoroughly until the mixture holds together. If it feels too dry, add a tablespoon of water to bring it together.
- Shape the mixture into small round balls (koftas) and set them aside.
-
-
Cook the Koftas:
- Heat a kuzhi paniyaram pan and add a little oil in each hole.
- Once the pan is hot, carefully place the koftas in the pan and fry them, turning them gently to ensure they form a golden-brown crust on all sides. This process will take around 10-12 minutes.
- Remove the koftas from the pan and set them aside on a paper towel to drain excess oil.
-
Make the Yogurt Gravy:
- In a small pan, heat the oil and add the sunflower seeds. Roast them until golden brown and aromatic. Remove from heat and let them cool down. Once cooled, grind the roasted sunflower seeds into a smooth paste, adding a little water to facilitate grinding.
- In a mixing bowl, whisk together the curd (yogurt), gram flour, red chili powder, coriander powder, turmeric powder, garam masala, sugar, and salt. Add ½ cup of water and whisk until smooth.
-
Prepare the Tempering:
- Heat oil in a kadai or large pan over medium heat.
- Add mustard seeds, bay leaf, and curry leaves. Let them crackle for a few seconds.
- Add the chopped ginger and garlic to the pan and sauté until the ginger softens and the garlic turns golden.
-
Combine the Gravy:
- Add the yogurt mixture to the pan and stir continuously to prevent curdling. Allow it to cook for about 8-10 minutes, until the gravy thickens and the oil begins to separate from the yogurt.
- Adjust the consistency of the gravy by adding water, if needed, and check for seasoning. Add more salt or sugar, if desired.
-
Serve the Dish:
- Place the koftas in a serving dish and carefully pour the prepared yogurt gravy over them.
- Garnish with fresh coriander leaves if desired, and serve the Raw Papaya Kofta In Yogurt Curry hot alongside tawa paratha or peas pulao for a satisfying meal.
Serving Suggestions:
This flavorful and nutritious dish pairs wonderfully with Tawa Paratha or Lauki Raita, a refreshing yogurt-based side dish. For a complete meal, you can also serve it with Peas Pulao, which complements the light, spiced flavors of the koftas and curry. Enjoy this delightful North Indian dish as part of your lunch or dinner, and treat your guests to a healthy yet indulgent treat!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 7g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Fat | 12g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Potassium | 600mg |
(Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes used.)
This Raw Papaya Kofta In Yogurt Curry recipe combines the goodness of raw papaya and vegetables with a delectable yogurt-based curry, providing a healthy yet indulgent option for vegetarians. The cooking method ensures that the koftas retain their light and crispy texture, while the gravy adds a rich and creamy depth of flavor that perfectly complements the spiced koftas. Whether you’re hosting a special lunch or simply craving a comforting Indian meal, this dish is sure to impress!
