We had some Vellai Tattanpayaru | White Lobia left after making Vellai Tattanpayaru Sundal. So this time while buying fresh veggies in our local market. we got super fresh raw papaya to make a super delicious Koppakai Vellai Tattanpayuru Kootu. This is an interesting way to use raw papaya and all of us love this.
Ingredients:
1 Raw Papaya, medium sized (approx 500gms)
50 gms Vellai Tattanpayaru | White Lobia
1/2 Coconut, grated
1 tsp Jeera | Cumin Seeds
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Rai | Mustard Seeds
1/4 tsp Urad Dal
1 sprig Curry Leaves
1/4 tspn Rice flour (you can also use whole wheat flour)
1/2 tsp Oil
To taste Salt
Method:
- Wash the White Lobia and soak it for about 2 hours. Once soaked, pressure cook it for 2 whistles.
- Peel the raw papaya and cut them into 1" cubes. Wash them well.
- In a vessel, add the cut papaya cubes and sufficient water to cover the papaya cubes and place on gas on high flame.
- Add haldi, red chilli powder and salt and mix well along with the papaya cubes.
- Once the water comes to a boil, keep the flame on low. cook the papayas till they become soft. This just take approximately 5 minutes.
- Grind to a fine thick paste of the grated coconut, rice flour and jeera in a mixie. Add just about a tspn of water.
- Add the cooked white lobia and the coconut paste to the cooked papaya and mix well. The consistency of the gravy should be semi-solid. Add water as required to adjust the consistency.
- After a boil to this gravy, switch off the gas.
- Make a tempering of the rai, urad dal and curry leaves and pour the same over the Koppakai Vellai Tattanpayuru Kootu.
- Serve this with Rice and/or Roti, along with any Mango Thokku pickle.
This is a very delicious Kootu and it is very easy to make.
We have used:
1. Tata Salt Lite
2. Borges Olive Oil - Light
3. LG Hing Powder
About C R Meena
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