Pappaya/Omakka Thoran - Two Versions

 

 

    We know that we have been posting lots of thoran recipes in our space. But the thing is, we Keralites have a strong attraction towards thoran, that it finds a place in our menu almost every day. A typical Keralites’ normal lunch is not complete without rice, a yoghurt or coconut-based gravy, thoran, mezhukkupuratti and some non-veg dish. Each thoran is prepared in a different way with different veggie combinations, spices or different seasonings to bring out their best flavors. The unavoidable ingredient in all these thorans is coconut.  Both the papapya thoran recipes that we have shared today tastes very different. The first version which tastes like cabbage thoran uses grated papaya and the preparation method is also exactly like that of cabbage thoran that we have have posted here. The second version calls for   pappaya that is chopped finely and seasoned with urad dal along with mustards, dry red chillies etc which gives it a nutty and unique taste. My mother used to make the grated pappaya thoran for my brother who hated pappaya and was a lover of cabbage. He  never even realized the difference. Try it and see..

 

Ingredients

 

1. Pappaya - Half medium sized
2. Onion - 1/2, chopped fine
3. Geen chillies - 4 - 5, sliced diagonally 
4. Curry leaves - 2 sprigs
5. Grated coconut - 1/2 - 3/4 cup
6. Turmeric powder - 1/4 tsp
7. Mustards - 1/2 tsp
8. Dry red chillies - 1-2
9. Salt - To taste
10. Oil- As required

 

Method

 

1. Grate the pappaya. I grated it in a food processor.

 

 

2. Crush the grated pappaya, grated coconut, chopped onion, green chillies, curry leaves, turmeric powder and salt with your hands (njeruduka).

 

 

 

3. Heat oil in a deep pan. Splutter mustards and brown dry red chillies. Now add the grated pappaya-coconut mixture. Mix well and cover for a few minutes. Then open the lid and stir fry until dry. The whole method wont take more than 10 - 15 mts. Serve hot with rice.

 

SECOND VERSION

 

 

Ingredients

 

1. Pappaya - Half medium sized
2. Curry leaves - 2 sprigs
3. Grated coconut - 1/2 - 3/4 cup
4. Turmeric powder - 1/4 tsp
5. Chilly powder - 1 tsp
6. Garlic - 1-2 crushed (chathachathu)
7. Mustards - 1/2 tsp
8. Urad dal (uzhunnu parippu) - 2 tsp
9. Dry red chillies - 1-2
10. Salt - To taste
11. Oil- As required

 

Method

 

1. Chop the pappaya finely(kothi ariyuka). I chopped it in a food processor.  Crush grated coconut with garlic, turmeric powder and chilly powder(njeruduka). Alternatively, you can crush or pulse it in a mixer. Keep aside.

 

 

2. Heat 2 tsp in a deep pan. Splutter mustards, add dry red chillies, urad dal and brown them. Now add the chopped pappaya, curry leaves and the crushed coconut mixture. Mix well. Cover and cook at low heat for a few minutes. Now open the lid and stir fry until dry. Serve hot with rice.

 

 

 

 

Tips:

 

Vanpayar / Cherrupayar  - pappaya is a great combination. You can add around 1/2 - 3/4 cup cooked vanpayar / cherrupayar to this thoran.