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Papaya Thoku
Course
Side Dish
Cuisine
Tamil Nadu
Keyword
papaya, semi ripe
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
1
Bottle / 2 cups
Author
Rama G
Ingredients
2
cups
finely chopped semi ripe papaya
6 to 7
tbsp
red chilli powder
1
tsp
fenugreek seeds (Methi / vendhayam)
1
small piece whole asafoetida / 1 tsp asafoetida powder
approximately 3 tablespoon salt
2 + 1
tbsp
oil
1
tsp
mustard seeds
Instructions
Dry roast the methi seeds and asafoetida in a pan till the seeds become brown. Make sure not to over roast.
Pound them in mortar and pestle / ammikallu / pulse in a mixer to a coarse powder.
Precook the cook the papaya in pressure cooker for one whistle / steam for 10 minutes
Heat 2 tablespoon oil in a pan and add the cooked papaya.
Keep stirring to make sure that it does not stick to the bottom
Add salt and chilli powder and keep sautéing further till the mixture absorbs all the masalas.
Switch off the flame, mix the asafoetida, methi powder.
Heat 1 tablespoon oil and add the mustard seeds. Once they splutter, pour it on the thoku / chatni.
Store in a clean bottle. Stays for a month in Refrigerator.
Notes
The quantity of salt and chilli powder depends on the ripeness of the papaya. Adjust accordingly.