PAPAYA THOKKU

Raw papaya pickle is also very tasty like the raw mango thoku.  I had a piece of raw papaya in the fridge hence thought of trying it.  It came out so well and I had it with brown rice kichadi today.  Since my friend wants varieties of pickle for demonstration in her class, I was trying various kinds of pickles, and this is one among them.

It is a simple preparation and can keep it in fridge for a week.  Since the raw papayas are available through out  the year, we can prepare fresh pickle and consume.  Papaya thokku

Let us look at the recipe now:

Preparation time: 10 minutes
cooking time: under 10 minutes
Yield : 2 -3 tbs

Ingredients:

1/3 cup raw papaya grated 
4 tsp oil
a pinch of asafoetida
a pinch of turmeric powder
a pinch of methi powder
1/2 tsp red chilli powder
1/2 tsp salt
2 tbsp thick tamarind pulp
few curry leaves
1 tsp mustard seeds.

Method:

Heat oil in a kadai.  add the mustard seeds.  when it splutters, add the curry leaves, hing powder. saute for a second and add the papaya, tamarind pulp, turmeric powder, salt and cook till the raw smell of tamarind and papaya goes and becomes soft.  the tamarind pulp will get dried up.  when it is cooked, add the red chilli powder, methi powder, mix well, switch off gas.

Your papaya thoku is ready to serve.

How to serve:

Can serve with dal rice, curd rice, roti dal etc.

Note:

Since it is available through out the year, can make fresh always.  but remains in fridge for a week.


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