An easy-to-make dish, papaya stir fry – natively known as Omakka thoran or kappalanga thoran – is a common accompaniment for steamed rice in Kerala cuisine. Often confused for cabbage thoran due to the similar resemblance, this dish is made using the goodness of raw papaya, especially since the fruit is known for its rich vitamin properties and taste.
Preparation time: 5 minutes
Cooking time: 15 minutes
- 1 raw papaya (400 gms)
- 100 gms grated coconut
- 1-2 green chillies
- ½ tsp cumin seeds
- 3 garlic cloves
- ¼ tsp turmeric powder
- ½ tsp mustard seeds
- 1 tsp black gram (urad dal)
- 1 tbsp refined oil
- 1 sprig curry leaves
- Salt for taste
Step 1: Peel the raw papaya and remove the seeds by slicing it evenly. Once done, wash the papaya thoroughly.
Step 2: Shred the papaya to a coarse mix by using a food processor.
Step 3: Grind the grated coconut, green chillies, cumin, garlic cloves and turmeric powder as well.
Step 4: In a skillet or a thick-bottomed pan, heat oil and add mustard seeds. Once it starts to splutter, add the black gram and stir till it turns lightly brown.
Step 5: Add the coarsely ground coconut mix and curry leaves and sauté for a minute.
Step 6: Add the chopped papaya and mix it well. Cover the skillet or thick-bottomed pan with its lid and cook it on low flame for about three to four minutes.
Step 7: Once done, open the lid and stir the mix well once again. Allow the mix to dehydrate before serving it hot as an accompaniment for steamed rice.