Raw Papaya Mor Kootu Recipe - Ayurvedic No Onion No Garlic Recipe
A delicious and wholesome raw papaya mor kootu, which is made sattvik that you can serve along with a beetroot poriyal and rasam for lunch or dinner.
The Raw Papaya Mor Kootu Recipe is a perfect blend of yogurt and coconut, spiced along with green chillies and curry leaves. Adding curry leaves to the mor kootu is a great way to consume this healthy herb. Did you know the fiber in the raw papaya cleans the body internally of toxins and helps with skin conditions like acne blemishes and pigmentation. Raw Papaya is also rich in Vitamin C, E & A, folate, it also gives only 39 calories per a 100 gram. Presence of antioxidants in raw papaya, burns your calorie down and extra fat deposits.
If you like Kootu recipes, you can try a few more
- 200 grams Raw papaya , peeled and diced
- 1/2 cup Fresh coconut , grated
- 2 sprigs Curry leaves
- 2 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Rice , soaked in warm water for 5 minutes
- 1 teaspoon Whole Black Peppercorns
- 1/2 cup Curd (Dahi / Yogurt) For seasoning
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
How to make Raw Papaya Mor Kootu Recipe - Ayurvedic No Onion No Garlic Recipe
To begin making the Raw Papaya Mor Kooru recipe, first prep all the ingredients and keep them handy.
Add the raw papaya into the pressure cooker, along with 1/4 cup of water and salt. Pressure cook for two whistles and turn off the heat. Release the pressure immediately, by placing the cooker under cold water so the papaya does not get over cooked.
Blend the coconut, cumin seeds, peppercorns, green chillies, rice and curry leaves using a little bit of warm water to make a smooth paste.
Add the cooked raw papaya into a sauce pan, the coconut paste and yogurt. Stir in the salt to taste. Add a little water if you want to make the consistency little thinner. Place the saucepan on medium and simmer the raw papaya mor kootu for about 5 minutes until it comes together and turn off the heat.
Heat a tadka pan with oil; add the mustard seeds and curry leaves. Allow it to crackle and pour it over the raw papaya mor kuzhambu.
Once done, serve warm.