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Monday, 29 September 2014

Green Papaya Curry - Andhra Style

       
               An easy version of the raw papaya curry cooked in Andhra style. Steam them before hand to save time and then a bit of tempering and a sprinkle of sambar powder is all that takes to dish out this wonderful delicacy.





  • 1 medium Papaya, chopped
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida (hing)
  • 1 sprig curry leaves
  • 1-2 dry red chilies, broken
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (bengal gram)
  • 1 tbsp. sambar powder
  • salt to taste
  • 1/2 tsp. turmeric powder


          Steam the papaya till soft and keep aside. Heat oil in a non-stick pan and temper with mustard seeds and red chilies. After it stops spluttering, add the urad dal, chana dal and curry leaves and saute till the dals changes colour.

          Add the onion and garlic and saute till light brown. Now add the papaya, salt, sambar powder and turmeric powder and saute for 2-3 minutes till well combined. Serve as a side dish with chapattis or with curd rice.




       





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