Papaya Pachadi

 

Ingredients

1Cup=250 ml

Papaya (grated), 2 cups

Water, ¾ cup

Salt, 1 tsp

Green chili (finely chopped), 1 or 2 nos.

Grated coconut, ½ cup

Ginger (Finely chopped), ½ tsp

Mustard, 2 tsp

Water for grinding, ½ cup

Sugar, ½ tsp

Full cream Yoghurt,1cup

For seasoning

Coconut oil, 2 tbs

Mustard seeds, 1 tsp

Shallots (finely chopped), 4 nos.

Whole red chilli, 1 no.

Curry leaves, a few

Preparations

• Cook the papaya, and green chili by adding water and salt in a saucepan, over medium-low flame.
• Stir occasionally to avoid burning.
• Switch off the flame, when approximately one tablespoon of water remains.
• Meanwhile, grind the coconut to a fine paste by adding water little by little.
• Add ginger and grind once more. 
• Add mustard and blitz.
• Add this coconut paste to the papaya and mix well.
• Stir in sugar.
• Saute and boil for one minute over medium low flame.
• Remove from fire and add yogurt.
• Mix well and check salt.
• Heat oil in a small pan and add mustard seeds.
• Once it pops, add shallots, chili, and curry leaves.
• Sauté until shallots turn golden brown.
• Transfer to the pachadi and mix well.
• Your tasty pachadi is ready. 
• Enjoy with steamed rice.
• Immediately store any leftover pachadi in the fridge. Stays fresh for two to three days.
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