This is home cooking from Kerala at its best. Simple ingredients, nourishing and full of flavour. Serve this thick, delicious raw papaya and lentil curry with steamed rice.
Ingredients serves 4-5 with rice
Green papaya/kapplanga peeled and cut into 3/4 inch pieces (remove any small seeds)
1/2 cup Yellow Moong dal or Toor dal
2 small plum Tomatoes chopped
2 Green chillies, stalks removed broken into 2-3 pieces
1/4 tsp red chilli powder or cayenne pepper
1/2 Black Pepper powder
1/2 tsp Turmeric powder
1 tsp Ghee (optional)
Jaggery and salt to taste
2 tbsp Coconut or veg oil and ghee
2-3 red kashmiri chilli broken into pieces
6 green curry leaves torn
1/2 tsp whole cumin seeds
1/2 tsp whole mustard seeds
Cook open in a Dutch oven or pressure cook lentil or parippu with the tomatoes, turmeric powder, chilli powder green chillies and excess water. When the dal is soft and falling apart, mash it with the back of a large spoon or a potato masher to a coarse consistency with tomatoes.
Add raw papaya with more water if required, 1 tsp salt, ghee, powdered jaggery, black pepper powder and cook until papaya is edible but holds its shape. Pour into a serving dish.
In a tempering spoon heat ghee or coconut oil on a high flame and temper the spices until they crackle and become aromatic. Pour over the lentils. Mix well just before serving. Serve with plain boiled rice.