Stir-Fried Raw Papaya / Kaplanga Mezhukkupuratti Recipe

Amma makes a mean raw papaya mezhukkupuratti. We often use raw papaya grown in our frontyard for this but since I live in the land of raw papaya salads, its not hard to find it here in vegetables stores. 

Look! Smoke! I love the effect. It wasn't super intense because the stir-fry had spent some time on the table while I fixed the lens, etc. If its fresh out of the stove, the effect will be nicer!

Stir-Fried Raw Papaya / Kaplanga Mezhukkupuratti Recipe

Serves: 2

Source: Amma

Ingredients:

1 medium-sized raw papaya

A generous pinch of turmeric powder

Salt to taste

1 tbsp (coconut) oil

1/4 tsp mustard seeds

6 shallots, crushed

1/2 tsp minced garlic

3 dry red chillies, broken into halves

A few curry leaves

How I Made It:

1. Peel the papaya and cut into thin pieces. Boil in sufficient water along with turmeric and salt until the pieces are soft. Ideally, add about 1 cup water and add more if needed. This is better than having to drain excess water. 

2. Heat the oil in a pan and add all ingredients listed below oil. When the mustard seeds begin to pop and the shallots and garlic give out a nice flavour, add the cooked papaya. Stir-fry for another 5-6 mins and remove from fire. 

Serve hot with rice and gravy of choice. 

This recipe goes to Kerala Kitchen hosted by Ria this month.