Koppakai Vellai Tattanpayuru Kootu | Raw Papaya White Lobia Gravy

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

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.