Raw Papaya Pachadi is a refreshing South Indian side dish made with tender raw papaya, coconut, and yogurt, traditionally served in the Onam Sadya.
Onam, the harvest festival of Kerala, is celebrated with grandeur and devotion. One of the highlights of this festival is the Onam Sadya – a grand vegetarian feast served on a banana leaf, consisting of a variety of dishes. Among these dishes, Pachadi holds a special place.
Pachadi is a traditional South Indian side dish made with vegetables, coconut, and yogurt. It is mildly spiced, cooling, and pairs wonderfully with rice. Today, I am sharing the recipe for Raw Papaya Pachadi, a delicious and healthy pachadi that is often prepared as part of the Sadya.
Raw papaya adds a healthy twist to this traditional pachadi with its high fiber content. The combination of tender raw papaya, ground coconut paste, and yogurt creates a creamy and refreshing pachadi and pairs well with other Sadya dishes. Some of the Sadya dishes on this blog are Avial, Puli Inji, Beetroot Pachadi, Banana Chips, Red Amaranth leaves Pachadi and Parippu Curry .
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Step-wise recipe with pictures
Wash and peel the papaya. Grate and set aside.
Into a mixer jar, add coconut, green chillies, ginger, cumin seeds and curry leaves. Add little water and blend to a fine paste. Keep aside.
In a mixing bowl, add curds. Whisk well and keep aside.
Heat a pan. Add grated papaya, salt and ¼ cup water. Cover and cook for 6 to 8 minutes.
Next, add the coconut paste and mix well. Cook for another 3 to 4 minutes. Turn off the heat. Allow this to cool down.
Mix cooked papaya with curds.
For tempering, heat oil in a pan. Add mustard seeds, udad dal , curry leaves and dry red chilly. When the ingredients start spluttering, pour the tempering into papaya pachadi.
Serve raw papaya pachadi with steamed rice or as a side dish with meals.
Recipe Card
Raw Papaya Pachadi
Ingredients
- ½ raw papaya
- 1/3 Â cup fresh coconut
- 2Â green chillies
- ½ inch ginger
- ½ tsp cumin seeds
- few curry leaves
- 1 cup curds
- salt to tasteÂ
For tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp udad dal
- few curry leaves
- 1 dry red chilly
Instructions
- Wash and peel the papaya. Grate and set aside.
- Into a mixer jar, add coconut, green chillies, ginger, cuminseeds and curry leaves. Add little water and blend to a fine paste. Keep aside.
- In a mixing bowl, add curds. Whisk well and keep aside.
-  Heat a pan. Add grated papaya, salt and ¼ cup water. Cover and cook for 6 to 8 minutes.
- Next, add the coconut paste and mix well. Cook for another 3 to 4 minutes. Turn off the heat. Allow this to cool down.
- Mix cooked papaya with curds.
- For tempering, heat oil in a pan. Add mustard seeds, udad dal , curry leaves and dry red chilly. When the ingredients start spluttering, pour the tempering into papaya pachadi.
- Serve raw papaya pachadi with steamed rice or as a side dish with meals.
Recipe Video
Related Recipes
Pomegranate Raita
Boondi Raita
Cucumber Mint Raita
Beetroot Pomegranate Raita
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