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You are here: Home / Dry Vegetarian Side Dishes / Raw Papaya Thoran, Kaplanga Thoran, Kerala Thoran Recipes

Raw Papaya Thoran, Kaplanga Thoran, Kerala Thoran Recipes

November 24, 2015 18 Comments

Raw papaya is one of my absolute favourites. Often called omakka (or kappalanga) in Kerala, it’s very easily available in most backyards and makes for a very light side dish. Although the simpler kaplanga ezhukkupuratti is what I would go for first, the thoran comes a close second.

Raw Papaya Thoran / Kaplanga Thoran ~Thoran Recipes

Raw papaya is very easily available in Singapore too, thanks to the Thais and their affinity towards raw papaya salads.

The method used to make kappalanga thoran is very non-fussy and this is how amma makes most of her thorans. You can leave it to cook and focus on other dishes.

Also check out moringa thoran, spinach thoran, and papadom thoran recipes, all from Kerala.

Raw Papaya (Kaplanga) Thoran Recipe

Serves 4
Preparation time: 15 mins
Cooking time: 15 mins

Ingredients:
1 small raw papaya (kaplanga / omakka)
1/2 cup of grated coconut
2-3 shallots
1 tsp of jeera / jeerakam / cumin seeds
3-4 green chillies
1/4 tsp of turmeric powder
1 tbsp of (coconut) oil
1/4 tsp of mustard seeds
A few curry leaves

How to make Thoran:

1. Peel the raw papaya, cut into half, deseed and chop into very small pieces. In malayalam, we’d say “kothi ariyuka”.

Raw Papaya Thoran / Kaplanga Thoran

Raw Papaya Thoran / Kaplanga Thoran

2. Coarsely grind the coconut with the shallots, green chillies, turmeric and half the jeera. Mix this thoroughly with the chopped papaya along with salt. Add the rest of the cumin seeds whole to this mixture. (Alternately, you can also grind all of the jeera along with the coconut).

Raw Papaya Thoran / Kaplanga Thoran

3. Heat the oil in a wide pan and add the mustard seeds. When they pop, add the curry leaves and after 5 seconds, add the raw papaya mixture. Stir well to combine the oil and make a small mound of it towards the centre of the pan and pat it down firmly.

Raw Papaya Thoran / Kaplanga Thoran

4. Keep the flame at the lowest possible and cook the papaya covered. There’s no need to add any water. (you can use a wider lid for the whole pan as well, it doesn’t necessarily have to be tightly closed like below.

Raw Papaya Thoran / Kaplanga Thoran

5. Let this cook for about 10-15 mins until the papaya is soft. You can mix it in between if you feel like the bottom is burning but if you keep the flame low, it should be fine. I do mix it once or twice in between, pat it down again firmly, close, and cook further.

Raw Papaya Thoran / Kaplanga Thoran

That’s it. Serve hot with rice and sambar or theeyal.

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By nags Filed Under: Dry Vegetarian Side Dishes, Kerala Recipes, Onam Sadya Recipes, Thoran Recipes, Uncategorized

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Reader Interactions

Comments

  1. Rajesh Kumar K

    April 22, 2020 at 3:43 pm

    Very very thanks for your recipe..its same like my mother cooks.. In this lockdown period, it become so helpful to me..

    Reply
    • nags

      April 28, 2020 at 11:38 am

      i am so glad to hear this.

      Reply
  2. Agnes

    March 5, 2012 at 7:24 pm

    "lovely dish"
    I have few Korean dishes with green papaya also… I will try your dish tonight. 🙂

    Aloha!

    http://spring-begins.blogspot.com/2012/03/papaya-leaves-dish.html

    Reply
  3. Priya Yallapantula

    February 6, 2012 at 6:22 pm

    Absolutely love this recipes, look simple and yummy !!!

    Reply
  4. manju

    February 6, 2012 at 3:37 pm

    Your papaya thoran is very different from how we make it in Malabar. It looks and sounds yummy. I am definitely going to try this.

    You have a beautiful web site 🙂

    Reply
    • Nagalakshmi V

      February 7, 2012 at 2:32 am

      thank you manju. i would love to know more about how thoran is made in malabar 🙂

      Reply
  5. zareena

    February 6, 2012 at 8:47 am

    My favorite thoran. I usually make this..

    Reply
  6. Sharmilee! :)

    February 6, 2012 at 12:34 pm

    Loks so flavourful…Apt with rice

    Reply
  7. Anu

    February 4, 2012 at 9:30 pm

    Lovely recipe.

    Reply
  8. Archana

    February 4, 2012 at 5:23 pm

    "kothi ariyuka" does this involve gently bringing down the veggie on the knife where it is cut at random but the pieces are very fine?
    Love the veggie.

    Reply
    • Nagalakshmi V

      February 6, 2012 at 1:26 am

      It means bringing the knife down on the vegetable in short swift motions and then cutting it horizontally which gives you tiny pieces. Even cabbage is chopped for the thoran the same way.

      Reply
  9. sangeeta

    February 4, 2012 at 8:53 am

    We love all green papaya recipes. This one looks like a new entrant to our list. With coconut it should be just great.

    Reply
  10. Aarthi

    February 4, 2012 at 8:22 am

    They look delicious..Bookmarked

    Aarthi

    Reply
  11. Hema

    February 4, 2012 at 3:39 am

    This looks awesome, a new one for me, chopping the raw Papaya so finely would have been the hardest part..

    Reply
  12. Hari Chandana

    February 4, 2012 at 3:32 am

    Awesome and delicious recipe.. looks absolutely inviting.. Yummy !!
    Indian Cuisine

    Reply
  13. Archana Chari

    February 4, 2012 at 2:17 am

    I had no idea what a kaplanga is 🙂 sounds easy! Making your Bombay potatoes today!

    Reply
  14. Alpha Blonde

    February 4, 2012 at 2:01 am

    I have a Filipino aunt who used to make me some kind of raw papaya salad all the time, I have no idea what it's called, but I know it had raisins in it…I will have to try this, it looks amazing!

    Reply
  15. pr!tz

    February 4, 2012 at 1:59 am

    Nice! Your Kaplanga thoran is SO different what my mother and I make! 🙂

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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