How to make Green Papaya and Carrot Thoran - This is a traditional south Indian dry dish – very nutritious and very tasty.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green Papaya (हरा पपीता), Carrot (गाजर)

Cuisine : Kerala

Course : Main Course Vegetarian

Green Papaya and Carrot Thoran Recipe Card

Green Papaya and Carrot Thoran
Print

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

You can also find more Main Course Vegetarian recipes like Jackfruit Curry, Palak Chole, Fansi Mushroom, Broccoli Bake.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Green Papaya and Carrot Thoran Recipe

  • Green Papaya peeled and cut into thin strips 1 small

  • Carrot cut into thin strips 2 small

  • Cumin seeds 1 teaspoon

  • Dried red chillies 2-3

  • Garlic cloves 2

  • Scraped coconut 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Oil 2 teaspoons

  • Mustard seeds 1 teaspoon

  • Split skinless black gram (dhuli urad dal) 1/2 teaspoon

  • Curry leaves 8-10

  • Onions finely chopped 2 medium

  • Salt to taste

Method

Step 1

Grind together cumin seeds, red chilies, garlic, coconut and turmeric powder to a coarse paste without using water.

Step 2

Heat oil in a non-stick pan, add mustard seeds and once they splutter, add black grams and curry leaves and sauté for thirty seconds.

Step 3

Add onions and sauté till the onions turn golden. Add ground paste, papaya, carrot and salt, mix well and sauté for four to five minutes.

Step 4

Transfer into a serving bowl and serve hot.