RAW PAPAYA THORAN

    Raw Papaya fondly called as Pappanga, Kaplanga, Omakka colloquially in Malayalam is something you can get hold of, when you are in a mood for a different variety of Side Dish.  A Thoran or a Mezhukkupuratti or simply make a Salad out of it. 

    Raw Papaya has always been as deceiving as it is. Though not a common Vegetable used in most of the kitchens, it is always assumed to be some other vegetable unless otherwise mentioned, or if you are a food expert.  But I could never deceive my Son with this vegetable, smart enough eh?!!! When I make Raw Papaya Mezhukkupuratti, people at home had assumed it to be Potato & when I make a Thoran, it was thought to be Cabbage.  As is the deceiving nature of a Raw Papaya.  As a kid I have eaten these dishes always thinking it as Potato or Cabbage.  And have loved the mild sweetness from the Vegetable too.

    Growing up, revealed that it is a wonderful Vegetable with extraordinary medicinal values. And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer. I store a few slices of Raw Papaya in the freezer, ready to be used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.       
  

     This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Raw Papaya seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Raw Papaya/Pappanga Thoran can easily be squeezed into your long list of Sadhya items.

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi
  

HOW TO COOK RAW PAPAYA/PAPPANGA THORAN/STIR-RAW PAPAYA

RAW PAPAYA THORAN

INGREDIENTS:

For Tempering:

METHOD:

RAW PAPAYA THORAN

 

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Chop the Raw Papaya finely & keep it aside.
• Alternatively, can grate the Raw Papayas for this recipe.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Add chopped Raw Papaya/Pappanga along with a dash of Salt & a pinch of Sugar.
• Sprinkle some water, cover and cook until the vegetable turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
  
• Add in grated Coconut and mix well.
  
• Cook for a while on a low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

NOTES:

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.
  

CHAKKA KURU CHEERA THORAN

      Recently my Husband was speaking to his Mother, she was saying that she had cooked Chakka Kuru and Cheera Thoran.  She was selling off the recipe to him saying that it is one popular recipe in Kerala and how you need to slice the Jackfruit seeds for it etc., And as usual I knew my hubby is going to ask me for this recipe.  Luckily I had both the ingredients and the next day I went along to make this Thoran for the very first time.  Combination Thorans are quite prevalent in Kerala, and I was even amused by the combination of Red Bean & Plantain Flower Thoran, Green bean & Plantain Stem Thorans they used to serve at Shreedhareeyam Ayurvedic hospital. 

      This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Amaranth Leaves or Spinach & along with it goes thinly sliced Jackfruit Seeds alias Chakka Kuru.  This thoran is seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Chakka Kuru and Cheera Thoran required two types of cooking, one for the Jackfruit Seeds, which has to be peeled, washed and cut into thin slices.  Jackfruit seeds need some extra cooking time whereas Amaranth Leaves can be cooked within minutes.  So I pre-cooked the Jackfruit seeds in a Pressure cooker for a whistle and then did the tempering, added the seasoning and cooked finely chopped Amaranth Leaves, finally I toss it up with pre-cooked Jackfruit seeds and finished cooking the Thoran with a few teaspoons of freshly grated coconuts.

     Though Onam seasons are not for Jackfruits, if you have some leftoverJackfruit seeds from last summer, then this Thoran is a wonderful add-on to your Sadhya Vattom.  Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Chakka Kuru and Cheera Thoran can easily be squeezed into your long list of Sadhya items.

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi 
• Raw Papaya Thoran/Pappanga Thoran
  

HOW TO COOK CHAKKA KURU CHEERA THORAN

 

CHAKKA KURU CHEERA THORAN

INGREDIENTS:

To Cook the Jackfruit Seeds:

For Chakka Kuru Cheera Thoran:

For Tempering:

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.

METHOD:

To Cook the Jackfruit Seeds:

• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
• Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
• Add Turmeric Powder to the Jackfruit Seeds, along with a dash of Salt and a pinch of Sugar.
• Cook this along with 1/2 Cup of Water until the Seeds turn soft.
• Alternatively, can cook the above ingredients in a Pressure Cooker for a whistle.
• Do not overcook the Jack fruit Seeds. 
  

For Chakka Kuru Cheera Thoran: 

CHAKKA KURU CHEERA THORAN

• Chop off the Roots from the Stalks.
• Clean and wash the Amaranth Leaves through running water for at least 3-4 times
• Drain the washed Amaranth Leaves in a colander and keep it aside.
• Finely chop the Amaranth Leaves and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Now add a pinch of Cumin seeds, followed with finely chopped Amaranth Leaves.
• Sprinkle Salt & Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated coconut and mix well.
• Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.
• Finally, add pre-cooked Jackfruit seeds and give a quick stir. 
• Serve Chakka Kuru Cheera Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

NOTES:

• Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Cumin Seeds are truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 
  

AVARAKKA/BROAD BEANS/FLAT BEANS

    Avarakkai is not a commonly available vegetable in the local market.  If at all, when we find Avarakka(Broad Beans) in the market, we are sure to pick some. Though we were not a big fan of this vegetable earlier, the unavailability of these Avarakkais locally has made us a fan of Avarakkai in recent times. And we have started to like it. I usually make stir-fries,  simple Poriyals or Kerala style Thoran, Mezhukkupuratti with Avarakka or add it in Sambar or Puli Kuzhambu.
 

    As usual, while I was talking to my Mom, I said that we got Avarakka and we were talking about a few other dishes on the go. Then I remembered a different kind of Upperi my Mom makes with Long Beans, and I was asking her how she makes that. The irony is that I learnt very little from my Mom when it comes to cooking and her style of cooking is still new in my kitchen, except Amma's Varutharacha Sambar & Achan's Erachi Curry.
 

AMMA'S AVARAKKA UPPERI

    Well, this Avarakka Upperi is a simple version with loads of Coconut in it and looks & tastes more or less like Peera Pattichathu. We can make this Upperi with Avarakkai(Broad Beans), Long Beans(Achinga Payar), Bitter Gourd, French Beans or with any vegetable of your choice. Upperi is nothing but a colloquial term used for a stir fry in Kerala with other terms like Poriyal, Thoran, Mezhukkupuratti are all, same versions of simple stir-fries with slight variations, whatsoever.
 

    With initial tempering of Mustard Seeds & Curry Leaves in Coconut Oil we have to add thinly sliced or chopped Avarakka/Long Beans or any other vegetable of your choice, along with Turmeric Powder, Salt & a pinch of sugar into it. Then, we have to add coarsely ground mixture of Coconut, Garlic Cloves, Dry Red Chillies & Cumin Seeds into it and cook the vegetable with a little bit of water. Once cooked, switch off the flame & finish off the Upperi with a drizzle of Coconut Oil. There you go with a simple Avarakka Upperi, a perfect side dish for Rice or Kanji. This Avarakka Upperi can also be served as one of the side dishes in the long list of dishes served in a Kerala Sadhya/Virundhu.
 

    Avarakkai or the Indian Broad Beans are a type of vegetable which belongs to Beans family. It is also called as Flat Beans. It is a good source of Protein, Fibre, Potassium, Iron, Vitamin A, B, C & K. Avarakkai is a Bean like vegetable, green in colour, tender with small seeds. It is loaded with nutrients & also caters a lot of health benefits.  It also aids in weight loss as it is low in calories.

AVARAKKA/BROAD BEANS/FLAT BEANS

• Aids in Weight Loss 
• Improves & Strengthens the bones & hair.
• Good for a healthy Heart
• Helps to reduce Blood Cholesterol
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Relieves Osteoarthritis
• Helps to reduce the risk of Diabetics   
  

HOW TO MAKE AMMA'S AVARAKKA UPPERI

AMMA'S AVARAKKA UPPERI

INGREDIENTS:

For Avarakka Upperi:

Avarakka/Broad Beans - 2 Cups

Coconut Oil - 1 Tbspn

Mustard Seeds - 1 Tspn

Curry Leaves - 1 Sprig

Turmeric Powder - 1/4 Tspn

Salt - To Taste

Sugar - a Pinch

To Grind:

Coconut - 1/4 Cup

Garlic - 1-2 Cloves

Dry Red  Chillies - 2 Nos.

Cumin Seeds - a Pinch

To Drizzle:

METHOD:

• Clean, wash & cut the ends of Avarakka/Broad Beans.
• Chop the Avarakka/Broad Beans finely and keep it aside.
• Grind the ingredients mentioned under " To Grind" coarsely & keep it aside.
• Meanwhile, heat Coconut Oil in a pan & splutter Mustard Seeds & Curry Leaves.
• Then, add finely chopped Avarakka/Broad Beans, along with Turmeric Powder, Salt & a pinch of sugar, and give a quick stir.
• Immediately, add coarsely ground Coconut Mixture and mix well.
• Sprinkle a bit of water, cover & cook the vegetable for a few minutes, stirring occasionally.
• Cook this on a low flame until the vegetable gets cooked & the raw flavour of the Coconut Mixture is gone.
• Switch off the flame and pour a teaspoon of Coconut Oil over the Avarakka Upperi, mix and keep it covered.
•  Avarakka/Broad Beans Upperi can be served along with Rice & Curry or as one of the side dishes in a Virundhu/Sadhya.

NOTES:

• Can use Long Beans, French Beans, Bitter gourd or any other vegetable of your choice and make the same recipe.
• I usually chop the vegetables finely for this recipe, can cut into your desired size.
• Using Coconut Oil gives an authentic flavour to this Upperi. Use any other vegetable oil of your choice.
• Adding Sugar helps to retain the green colour in the vegetable, but adding it is purely optional.