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Monday, April 13, 2009

Papaya Sambar

1 medium sized Tender Raw Papaya
Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Grape sized Tamarind
Salt to taste
1.25 - 1.5 cups grated Coconut
4 - 5 Red Chillies
1/2 tsp Fenugreek seeds
5 - 6  Curry leaves
1 tsp Mustard seeds
4 - 5 flakes of Garlic
2 - 3 tsp Oil


Cut tender papaya into two pieces, peel and wash them properly. Cut them into medium sized pieces as shown in the picture below.

Put chopped papaya, chilly powder, jaggary, salt, turmeric powder, sufficient amount of water in a vessel and cook them properly.

Put red chillies, fenugreek seeds, 1 tsp oil in a pan and fry until it starts giving nice aroma for about 3-4 mins in medium flame.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked tender papaya , bring it to boil and stir well. (Add water, salt if required.)
Remove outer cover of garlic flakes and mash them. Put mashed garlic and 2 tsp oil in a pan. Fry them for few minutes until they turn golden in color. Add mustard seeds, once they start spluttering, add curry leaves and add it to Sambar. Mix well before serving.  It goes well with Rice/Chapathis.

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