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, Side Dishes, South Indian

Radish Subzi

Now is the season to buy radish and red carrots (carrots available through other seasons are orange). I love anything made of white radish. Mooli (radish) paratha is one of my favorites. I try to make radish subzi at least twice or thrice a month because of the immense health benefits it has. Here I will share two types of radish dry subzis that I prepare.

Radish subzi

Method 1 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Cumin seeds/jeera – 1/4 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Green chilies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
cut the radishClean, peel, and cut the radishes into small pieces. If the radishes are fresh and come along with the stem and leaves, you can pluck the leaves and chop them and use it for the subzi. I like to retain the crunchy texture of the radish and hence cut them instead of grating them. However, if you prefer it grated, you could do so. Split the green chilies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When the mustard seeds start to splutter, add jeera and urad dal. If you add these along with the mustard seeds, they will get burnt. When dal turns pink in color, add curry leaves and split green chilies, and then add radish pieces. Stir and mix well. Add turmeric powder, close with a lid, and cook in medium flame for 5 mins. Stir occasionally. When the radishes become tender, turn off the fire and then add salt. Add grated coconut and mix well.

Radish subzi served with rice

Method 2 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Mustard seeds – 1/2 tsp
Onion – 1 medium sized
Green chilies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
Clean, peel, and grate the radishes. Clean, peel, and chop the onion finely. Split the green chilies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When they splutter, add curry leaves, green chilies, and finely chopped onion. Cook for 2-3 minutes until onion turns pink in color. Add grated radish. Mix well. Close with a lid and cook for 3-4 minutes stirring occasionally. When the radish becomes tender, turn off the fire, add salt, grated coconut and mix well. Serve along with rice or roti.

Kerala Recipes, Side Dishes, South Indian, Vegan

Idichakka Thoran(Tender Jackfruit dry subzi)

A tasty side dish. It’s a summer specialty!

idichakka thoran

 

Ingredients:
Tender jackfruit, diced – 250 gms
Turmeric powder – ¼ tsp
Salt to taste
Water – 1 cup

For seasoning:
Grated coconut – 1 cup
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Split green chilies – 3
Curry leaves – 2 stalks
Urad dal – ½ tsp

Preparation Time: 30 mins
Cooking Time: 5 mins
Serves 4

Method:
Place the diced jackfruit in a pan with a pinch of turmeric. Add a cup of water and cook until tender. Add salt to taste. You can cook this in a pressure cooker also but ensure that the jackfruit pieces do not get mashed. Drain the water out and let it cool. Lightly pound the jackfruit pieces and shred them coarsely.

Heat oil in a pan and add mustard seeds and urad dal. When they splutter, add the split green chillies and curry leaves. Add the coarsely shred jackfruit pieces and stir. Cook for 2-3 mins. Add grated coconut and its ready to serve.

List of Accompaniments:
Tastes great with rice.

Trivia:
Idichakka or tender jackfruit is found normally only in the summer season. Cleaning it can be a tricky affair. You need to get the right kind of tender jackfruit and remove the poky outer portion and the sticky middle portion. Make sure you oil your hands before getting to do this or it can get sticky.

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