Raw Papaya Thoran Recipe – A Simple & Flavorful Kerala Side Dish
Raw Papaya Thoran is a delicious and healthy dish from Kerala that makes an excellent side dish for your main meals. Made from tender raw papaya, this dish is both nutritious and full of flavor, offering a burst of traditional Kerala spices without the use of onions or garlic. It’s a simple yet satisfying addition to your meal, prepared quickly with basic ingredients. This recipe also includes an Ayurvedic-friendly twist, where you can skip the dry red chilies and opt for fresh green chilies, making it even more gentle on the digestive system.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw papaya (peeled and cut) | 300 grams (medium-sized pieces) |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | 1 pinch |
| Green Chilli (chopped) | 1 |
| Fresh coconut (grated) | 2 tablespoons |
| Salt | To taste |
| Oil | For frying |
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Instructions
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Pressure Cooking the Papaya:
Begin by preparing the raw papaya. Peel the skin and cut the papaya into medium-sized pieces. In a pressure cooker, add the chopped raw papaya along with enough water and a pinch of salt. Pressure cook for 1 whistle on medium heat, then turn off the heat and allow the pressure to release naturally. Once the pressure is released, drain the water and set the cooked papaya aside. -
Tempering the Spices:
Heat a skillet or frying pan on medium heat and add some oil. Once the oil is hot, add the mustard seeds and urad dal. Allow them to crackle for a few seconds to release their aromatic flavors. -
Add Aromatics and Cook the Papaya:
Next, add a pinch of asafoetida (hing) and curry leaves to the pan. Let the mixture sputter for a few seconds, and then reduce the heat to medium-low. Add the chopped green chili, followed by the cooked papaya. Sprinkle salt to taste and toss everything together gently, ensuring the spices are well coated on the papaya. -
Finishing Touch:
Once the papaya is well combined with the spices, turn off the heat. Finally, add the freshly grated coconut and give the dish a final toss. The coconut adds a rich, creamy texture and enhances the overall flavor of the dish. -
Serving:
Serve your Raw Papaya Thoran hot, alongside traditional Kerala dishes like Tomato Jeera Paruppu Rasam, Steamed Rice, or pair it with Phulka and Smoked Dal Makhani Dhaba Style for a hearty weekday lunch or dinner.
Nutrition Info (Approximate)
| Nutrient | Per Serving (Approx) |
|---|---|
| Calories | 120 kcal |
| Protein | 2.2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Fat | 5 g |
| Sodium | 350 mg |
| Vitamin C | 25% DV |
| Calcium | 3% DV |
| Iron | 5% DV |
Recipe Notes
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Ayurvedic-Friendly Variation: To make the recipe more Ayurvedic-friendly, especially for sensitive digestion, you can skip the dry red chili and use only fresh green chili. This will give a gentler, fresher heat to the dish.
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Papaya Tip: Be sure to use raw papaya, as ripe papaya will alter the flavor and texture of the dish. Raw papaya is typically firm and crunchy, making it perfect for this dish.
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Coconut: Fresh coconut is key to the authentic taste of Kerala Thoran. If fresh coconut is unavailable, frozen grated coconut works well too.
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Oil Choice: Traditionally, coconut oil is used in Kerala cuisine. However, you can substitute it with vegetable oil or ghee if preferred.
This Raw Papaya Thoran recipe is a great addition to your repertoire of Kerala-inspired dishes. Its simplicity, combined with the health benefits of raw papaya and the aromatic spices, will surely make it a favorite side dish in your meals. Whether you serve it with rice, roti, or any of your favorite curries, this dish will bring a touch of Kerala’s rich culinary heritage to your table. Enjoy!
