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green papaya recipes

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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Servings 3 servings


  • 1 small raw papaya
  • 1/2 tsp turmeric divided
  • 1/2 tsp salt divided
  • 1/2 cup tur dal

for spice paste

  • 1 tsp oil
  • 1/2 tsp black pepper corns
  • 1 tsp cumin seeds
  • 3 dried red chillies Bedgi
  • 1/4 cup fresh grated coconut or desiccated
  • 1 flake tamarind size of a 1 rupee coin

for tempering

  • 2 tsp coconut oil
  • 1 dried red chilli
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 1 sprig curry leaves


  • 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.
  • Pressure cook tur dal with 1.5 cups water and pinch of turmeric. Mash well and keep aside.
  • 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.
  • 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.
  • 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.
  • Serve hot with rice and ghee.