Raw Papaya Curry
This curry stands as a testament not just to the culinary diversity of papaya but also to its enduring place in the pantheon of health-boosting foods. Perfect for those seeking a flavorful yet nutritious meal option!

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Boosts Digestion: Papain enzyme in green papaya enhances digestion and nutrient absorption.
Anti-inflammatory: Helps reduce inflammation in the body, beneficial for arthritis and asthma.
Rich in Fiber: Aids in maintaining healthy digestion and bowel movements.
Low Calorie: Ideal for weight management diets.
Heart Healthy: Contains potassium and fiber that support heart health.
150 kcal
in 205g
Protein:
2g
Fats:
5g
Carbs:
25g
Cholesterol:
0mg
Sodium, Na:
20mg
Potassium, K:
470mg
Unveil the vibrant flavors of the tropics with this delightful Green Papaya Curry. Harnessing the freshness of raw papaya, this recipe is not just a feast for your taste buds but also a boon for your health. Packed with nutrients and infused with exotic spices, this curry promises to be a fulfilling addition to your meal repertoire.
Ingredients
4
1 piece raw papaya, peeled and cubed
1 & half cups Water
half teaspoon Turmeric powder
3 pieces Kokum
half cup Grated coconut
quarter teaspoon Coriander seeds
quarter teaspoon Turmeric powder
2 pieces Green chilies, slit
1 Sprig Curry leaves
4 pieces Shallots , finely sliced
1 tablespoon Oil
1 teaspoon Mustard seeds
1 piece red chili
1 pinch Asafoetida
Tips
Use fresh, firm green papaya for the best texture.
Adjust the amount of green chili to control the heat level according to your preference.
Serve hot with rice or roti for a complete meal.
Directions
Prepare the Papaya: Peel and cube the raw papaya. Set aside.
Cook the Papaya: In a large pot, combine the cubed papaya, water, and 0.5 tsp turmeric powder. Bring to a boil and simmer until the papaya is tender, about 15 minutes.
Prepare the Masala: While the papaya cooks, grind the grated coconut, coriander seeds, additional turmeric powder, green chilies, and soaked kokum or tamarind water into a smooth paste.
Sauté the Shallots: In a pan, heat oil for the tadka. Add mustard seeds, dry red chili, and asafoetida. Once the mustard seeds start to pop, add shallots and curry leaves. Sauté until shallots are golden.
Combine and Cook: Add the ground coconut masala to the cooked papaya. Adjust the consistency with water if needed. Cook for an additional 10 minutes, allowing the flavors to meld.
Final Seasoning: Check for salt and seasoning, adjusting to your taste.
Notes
Green Papaya is celebrated for its enzyme papain, aiding digestion and reducing inflammation.
However, it's advisable for pregnant women to avoid this dish due to the raw papaya's potential labor-inducing properties.
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