Raw Papaya Kootu | Pappali Kai Kootu
A delicious side dish for rice and roti – here’s the recipe for Green Papaya (Raw Papaya) Kootu, also known as Pappali Kai Kootu. You can follow the detailed instructions and video to make it easily at home.
Servings: 6
Calories: 138kcal
Ingredients
Measurement Details: 1 cup = 240 ml; 1 tbsp = 15ml; 1 tsp = 5ml;
To Pressure Cook
- 580 grams raw papaya 1 large, peeled, seeds removed, and chopped
- ½ cup moong dal
- 2 tbsp chana dal
- ⅛ tsp turmeric powder
- 2 shallots
- 1 garlic clove
- 1¼ cups water for cooking the raw papaya
For the Kootu Masala
- ½ cup coconut fresh or frozen
- 3 green chilies
- 2 tsp cumin seeds
- 2 tsp salt or to taste
To Temper
- 2 tsp coconut oil
- 1 tsp mustard seeds
- ½ tsp urad dal
- ⅛ tsp asafoetida
- ½ cup onion chopped
- 5 curry leaves
- ¼ tsp salt
Instructions
- Peel the raw papaya, remove the seeds, and chop it into small cubes or bite-sized pieces.
- Rinse the moong dal and chana dal, then add them to the vessel you’ll be using for the kootu. Mix in turmeric powder, 1 cup of water, and the chopped shallots and garlic (if using).
- Add the chopped papaya on top, followed by another ¼ cup of water. This prevents the papaya from drying out while avoiding excess moisture.
- Pressure cook using the pot-in-pot method (as shown in the video) for 3 whistles. Let the pressure release naturally, then take out the cooked vegetable and dal mixture.
- Meanwhile, grind the coconut, cumin seeds, and green chilies into a smooth paste.
- Add this masala paste, along with salt, to the cooked dal–papaya mix. Pour in ¼ to ⅓ cup of water (I usually rinse the mixer jar and use the water from that rinse). Stir gently and let it simmer over medium heat until the mixture is well combined.
- Remove from heat. For tempering, heat coconut oil in a small kadai or tempering pan. Once hot, add mustard seeds, urad dal, and asafoetida. When the mustard seeds splutter, add chopped onions, curry leaves, and ¼ tsp salt (just for the onions). Sauté until translucent, then add this tempering to the kootu.
- Garnish with fresh cilantro and serve warm.
Video
Notes
- Adjust salt and spice levels to suit your taste.
- This kootu can be made without onion and garlic if preferred.
- Coconut oil is my personal favorite for tempering, but peanut oil or any neutral oil works too.
- You can prepare a similar kootu with other vegetables—check the list I’ve shared below, along with my kootu recipe collection.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 962mg | Potassium: 327mg | Fiber: 6g | Sugar: 10g | Vitamin A: 961IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 2mg