Receta Raw Papaya Pickle / Kappalanga (Omakka) Achaar
Part-2 of my Papaya/ Kappalanga/Omakka Series J
Kappalanga (Omakka) Achaar / Raw Papaya Pickle
Ingredients:
- Kappalanga/Omakka (RawPapaya) -1 cup, chopped
- Ginger-1 tbsp, chopped
- Garlic-1 tbsp, chopped
- Kashmeri Red Chilly Powder / Piriyan mulagu podi -1 ¼ tbsp
- Fenugreek powder / Ulluva podi-1 tbsp
- Asafoetida powder/ Kayapodi -1/4 tsp
- Turmeric powder-1/4 tsp
- Mustard seeds-1/2 tsp
- Curry leaves-a spring
- Vinegar-1/4 cup
- Salt-to taste
- Gingelly Oil / Sesame Oil / Nallenna-1/4 cup
Method:
Peel skin and remove seeds inside the papaya and chop it finely.
Grind the ginger and garlic coarsely.
Heat oil; splutter mustard seeds and fry ginger and garlic.
Lower the fire and add all the powdered things and curry leaves and sauté.
Then add chopped papaya and stir well.
Add vinegar and salt to taste and simmer in low heat till thick.
Allow it to cool and then bottle.
Press the papaya down so that oil may come to the top.
Use it as a small side dish for rice, Indian flat bread, dosa, Idly or upma and is best served with Kanji (rice gruel)
Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle
Sending this over to Kerala Kitchen an event Magpie is hosting, featuring dishes inspired by Kerala :)...