Bachelor-friendly, Everyday Simple Recipes, Kerala Recipes, Side Dishes, Vegan

Raw Papaya Stir Fry (Thoran)

Back home we mostly cook backyard vegetables like mango, jackfruit, raw banana, banana flower and stem, amaranth leaves, drumstick, colocasia, drumstick leaves, etc. Papaya is also commonly found and used often in the kitchen. Papaya thoran (Kerala style dry subzi) is delicious and easy to make and a great side dish to serve along with rice.

Ingredients:
Raw Papaya – 1 medium sized
Mustard seeds – ½ tsp
Split urad dal – 1 tsp
Jeera – 1/2 tsp
Garlic – 2 cloves (optional)
Green chilies – 2 – 3
Curry leaves – a few
Grated coconut – 1/4 cup
Coconut oil – 1 tbsp
Turmeric Powder – ¼ tsp
Salt to taste

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2-3 cups

Method:
Wash, peel raw papaya, and grate into thin 1-inch long pieces. Keep aside.
Heat an iron skillet and add coconut oil and mustard seeds.
When mustard seeds begin to splutter, add urad dal, chopped green chilies, garlic, and curry leaves. Saute until urad dal and garlic turns golden.
Add grated papaya and turmeric powder. Mix well and close with a lid. Keep the heat on minimum. Slow cooking is ideal and retains nutrients. Do not add any water. Cook for about 7-10 mins, stirring every 1-2 mins and then closing the skillet with a lid.
When the papaya becomes soft and cooked, add salt, jeera, and grated coconut. Mix well and turn off the fire.

Everyday Simple Recipes, Kerala Recipes, Side Dishes, South Indian, Vegan

Chakkakuru Mezhukkupuratti – Jackfruit Seed Stir Fry

We Indians dont need lessons in frugality. Every tiny thing that can be used will be utilized and will not be wasted. When a ripe jackfruit is cut at home, the fruit is deseeded and eaten. The outer covering of the fruit is given to cattle. Cows love munching on the thick outer covering leftovers. So now the only thing that remains is the jackfruit seed. In mallu land, we make chakkakuru mezhukkupuratti (jackfruit seed stir fry) which is a very easy and tasty dish. It is also added to many different subzis such as avial. Jackfruit seeds are rich in protein, antioxidants, good sources of riboflavin and thiamine, and good for the skin, complexion, and hair.

Ingredients:
Jackfruit seeds – 15-20
Onion/Shallots- 1/10 shallots
Dry red chillies/Red chilly powder – 2 Nos/1 tsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig
Water – 1 cup
Salt – To taste
Coconut oil – 1 tbsp

Method:
There are two ways to clean and prep the jackfruit seeds to make this dish.

Method 1 – Like potatoes, jackfruit seeds take some time to cook. The easiest way to cook jackfruit seeds is to pressure cook them for one whistle along with some amount of water. After pressure cooking the seeds, remove excess water and the off-white outer covering of the seed. Beneath the off-white peel is a dark brown covering. This can be retained. Dice into desired shape (long pieces or into cubes).

Method 2: This is the method I often follow. Place the seeds on a newspaper and place this on the floor. Use a pestle to pound the seeds lightly with force just enough to crush them. The peel comes off easily. Cut into desired shape. Cook them in a pan along with water until they turn soft.

 

You can either grind the onion and red chilies into a smooth paste or you can use finely chopped onion and red chilly powder.

Heat a thick bottomed frying pan and pour oil. Add mustard seeds. After the mustard seeds splutter, add the onion paste/finely chopped onion and curry leaves. Fry until chopped onion is soft/onion paste loses its raw smell. Add the cut jackfruit seeds and salt. Stir fry for about 10 minutes. You might need to add more oil if you want the edges to turn crisp. Serve as a dry subzi along with rice.

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