Green Papaya Recipe – Authentic South Indian Peanut & Sesame Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Green Papaya Recipe – Authentic South Indian Peanut & Sesame Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful South Indian green papaya stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the kitchen with such warmth. It’s surprisingly easy to make, and the combination of textures and tastes is just chef’s kiss! If you’re looking for something a little different, and a whole lot delicious, you’ve come to the right place.

Why You’ll Love This Recipe

This isn’t your average papaya recipe! Forget sweet smoothies – we’re going savory. This stir-fry is a delightful mix of crunchy, slightly tart green papaya, a fragrant tempering of spices, and a wonderfully nutty crunch from a homemade peanut and sesame powder. It’s a fantastic side dish, a light lunch, or even a unique addition to your dinner table. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up this South Indian delight:

• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 dry red chili, broken
• 6-8 curry leaves
• 2 green chilies, slit
• 3 cups peeled and chopped raw green papaya (about 400g)
• ½ teaspoon turmeric powder
• ½ – 1 teaspoon red chili powder (adjust to your spice preference!)
• Salt to taste
• 2 tablespoons sesame seeds
• 2 tablespoons peanuts
• 1 tablespoon dry grated coconut (unsweetened)

Ingredient Notes

Let’s talk ingredients! Using raw green papaya is key here – it has a crisp texture and a mild, slightly bitter flavor that’s perfect for this dish. You can usually find it at Asian grocery stores or well-stocked supermarkets.

The mustard and cumin seeds are the foundation of the South Indian tempering, which is what gives this dish its signature aroma. Don’t skip it! And that peanut-sesame powder? It’s the secret weapon. Roasting the seeds, peanuts, and coconut really brings out their flavors. I like to make a big batch and store it for quick weeknight meals.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Stand back – they’ll start to splutter! This is a good thing; it means they’re releasing their flavor.
2. Once the seeds calm down, add the broken dry red chili, curry leaves, and slit green chilies. Sauté for about a minute, until fragrant.
3. Now, add the chopped green papaya, turmeric powder, red chili powder, and salt. Give everything a good stir to coat the papaya in the spices.
4. Cover the pan and let it cook for 10-12 minutes, or until the papaya is tender but still has a bit of a bite. Stir occasionally to prevent sticking.
5. While the papaya is cooking, let’s make the peanut-sesame powder. In a dry pan, roast the sesame seeds, peanuts, and grated coconut until lightly golden and fragrant. Be careful not to burn them!
6. Once cooled, grind the roasted ingredients into a coarse powder. A spice grinder or a small blender works perfectly.
7. Finally, add the peanut-sesame powder to the cooked papaya and cook for another 3-4 minutes, stirring constantly. This helps the flavors meld together beautifully.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the papaya. If you’re making a large batch, cook it in two batches to ensure even cooking.
• Adjust the amount of red chili powder to your liking. If you’re sensitive to spice, start with ½ teaspoon and add more as needed.
• For a more intense flavor, you can add a squeeze of lemon or lime juice at the end.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your grated coconut to ensure it doesn’t contain any dairy.
• Spice Level Adjustment: My family loves a good kick, but you can easily tone down the spice by reducing the amount of red chili powder or removing the green chilies altogether.
• Regional Variations: Every South Indian state has its own twist on this dish! In Kerala, they sometimes add a pinch of asafoetida (hing) to the tempering. In Tamil Nadu, you might find it served with a side of yogurt. Karnataka versions often include a touch of jaggery for a hint of sweetness.

Serving Suggestions

This green papaya stir-fry is incredibly versatile. It’s delicious served as a side dish with rice and dal, or as part of a larger South Indian thali. It also makes a fantastic light lunch on its own. I love pairing it with a cooling raita (yogurt dip).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. The texture might soften slightly upon reheating, but it will still be delicious!

FAQs

• What is the best way to prepare raw green papaya? Peel the papaya and remove the seeds. Then, chop it into bite-sized pieces. It can be a little tricky to peel, so a sharp vegetable peeler is your best friend!
• Can I use mature papaya in this recipe? While you can, it won’t be the same. Mature papaya is much softer and sweeter, and it won’t have the same satisfying crunch.
• What is the significance of the tempering in this dish? The tempering (also known as tadka or chhonk) is a fundamental technique in South Indian cooking. It involves heating spices in oil to release their flavors and create a fragrant base for the dish.
• How can I adjust the spice level? Start with a small amount of red chili powder and taste as you go. You can always add more, but you can’t take it away! Removing the green chilies will also reduce the heat.
• Can this be made ahead of time? You can prepare the peanut-sesame powder ahead of time and store it in an airtight container. However, it’s best to cook the papaya just before serving to maintain its texture.