Raw Papaya Kootu
This Palakkad style Raw Papaya Kootu or Molagootal, which is a mix of cooked raw papayas and tur dal. A freshly ground spice paste adds much flavour to the dish.
Servings Prep Time
3servings 20minutes
Cook Time
20 minutes
Servings Prep Time
3servings 20minutes
Cook Time
20 minutes
Ingredients
for spice paste
Instructions
  1. Peel the raw papaya and immerse in a bowl of water for 10 minutes. This is to make it easier to cut without all the sap sticking to the fingers. Remove and cut into a 1 cm dice. Boil the diced raw papaya in 2 cups of water with salt and turmeric for 15 minutes, until cooked, but not mushy. Alternatively, place in a pressure cooker with 1 cup water with salt and turmeric and pressure cook for 1 whistle.
  2. Pressure cook tur dal with 1.5 cups water and pinch of turmeric. Mash well and keep aside.
  3. For spice paste, heat 1 tsp oil in a pan. Fry pepper, cumin, red chillies until cumin splutters. Add coconut and lightly toast for 1 minute on low flame along with tamarind piece. Remove all this into a mixer jar when cool. Add 1/4 cup water and grind to a fine paste.
  4. In a cooking pan, combine the mashed cooked dal, cooked raw papaya pieces and the freshly ground spice paste. Season with 1/4 tsp salt or more and bring to a simmer. Thin with a little water to get a pouring consistency of kootu. Transfer to a serving bowl.
  5. Prepare the tempering by heating coconut oil in a small pan or a tadka ladle. Add the red chillies, mustard seeds, urad dal and curry leaves. Once the mustard seeds splutter, transfer this over the prepared kootu.
  6. Serve hot with rice and ghee.