Last Updated on 2 months by Neha Deshmukh

Papaya Fry Recipe – Authentic South Indian Papaya Stir-Fry

Introduction

Oh, papaya! It’s such an underrated vegetable – yes, vegetable! – and this Papaya Fry is the way to fall in love with it. I remember the first time my grandmother made this for me; I was a little skeptical, honestly. But one bite, and I was hooked. It’s a simple, flavorful stir-fry that’s a staple in South Indian cuisine, and it’s surprisingly quick to whip up. Perfect for a weeknight dinner or as a side dish for a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This Papaya Fry isn’t just delicious; it’s got a lot going for it. It’s ready in under 30 minutes, it’s super easy to make (even for beginner cooks!), and it’s a fantastic way to use up unripe papaya. Plus, the combination of textures – slightly crunchy papaya with the pop of mustard seeds and the softness of coconut – is just divine.

Ingredients

Here’s what you’ll need to make this amazing Papaya Fry:

• 4 cups grated raw papaya (about 500g)
• ½ cup chopped red onion (about 75g)
• 1 teaspoon mustard seeds (about 5g)
• 1 tablespoon urad dal (split black lentils, about 10g)
• 2 teaspoons salt (about 10g)
• 2 tablespoons olive oil (30ml)
• 1 teaspoon turmeric powder (about 5g)
• 1 teaspoon cumin seed powder (about 5g)
• 1 teaspoon red chili powder (about 5g)
• 1 Serrano pepper (green chili), finely chopped (optional)
• ½ cup desiccated coconut (about 50g)
• 2 red chilies, halved
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Seeds: A South Indian Staple

Mustard seeds are essential in South Indian cooking. They add a wonderful nutty flavor and a satisfying pop when tempered in hot oil. Don’t skimp on these!

Urad Dal: The Flavor Enhancer

Urad dal (split black lentils) might be new to some of you, but it adds a lovely depth of flavor. You can find it at most Indian grocery stores.

Raw Papaya: Selecting and Preparing

You want to use green, unripe papaya for this recipe. It should be firm to the touch. Peel it and grate it – a box grater works perfectly.

Desiccated Coconut: Regional Variations & Fresh Coconut Options

Desiccated coconut is convenient, but if you can get your hands on fresh coconut, even better! About 1 cup of grated fresh coconut would be a great substitute. My aunt always uses fresh coconut when she makes this, and it’s heavenly.

Spice Level: Adjusting the Heat with Serrano Peppers & Chili Powder

I’ve included a Serrano pepper for a little kick, but feel free to adjust the amount or leave it out altogether. The chili powder also contributes to the heat, so you can control that too.

Olive Oil: Can I Use Another Oil?

Olive oil adds a nice flavor, but you can absolutely use another oil with a high smoke point, like coconut oil or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start with the Tempering: Heat the olive oil in a large skillet over medium heat. Once hot, add the mustard seeds. Wait for them to start popping – this usually takes about 30 seconds.
2. Add the Aromatics: Add the urad dal, red chilies, and curry leaves to the skillet. Sauté for another minute until the dal turns golden brown and fragrant.
3. Sauté the Onions: Add the chopped red onion and sauté for about 3 minutes, until softened.
4. Add the Papaya & Spices: Now, add the grated papaya, turmeric powder, chili powder, salt, and Serrano pepper (if using). Mix well to coat the papaya with the spices.
5. Cover & Cook: Cover the skillet and cook on low heat for about 10 minutes, stirring occasionally. This helps the papaya soften slightly and absorb the flavors.
6. Finish with Coconut: Stir in the desiccated coconut and cook uncovered for another 3 minutes, allowing the flavors to blend beautifully.

Expert Tips

• Don’t overcrowd the skillet. If you’re making a large batch, cook it in two batches to ensure the papaya cooks evenly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a more intense flavor, you can dry roast the coconut for a few minutes before adding it to the fry.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Mild to Hot: Reduce or omit the Serrano pepper and chili powder for a milder flavor. Add more for extra heat!
• Festival Adaptation: Onam/Vishnu Festival Side Dish: This is a popular side dish during Onam and Vishnu festivals in Kerala. My family always makes a big batch for these celebrations.

Serving Suggestions

Serve this Papaya Fry hot with steamed rice and a side of dal or curry. It’s also delicious with roti or paratha. A dollop of yogurt on the side can help cool down the spice if you’ve added a lot of chili.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

What type of papaya is best for this fry?

Green, unripe papaya is best. It should be firm and not overly ripe.

Can I use fresh coconut instead of desiccated coconut?

Absolutely! About 1 cup of grated fresh coconut is a great substitute.

How can I adjust the spice level of this dish?

Reduce or omit the Serrano pepper and chili powder for a milder flavor.

What is urad dal and where can I find it?

Urad dal is split black lentils. You can find it at most Indian grocery stores.

Can this papaya fry be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (grate the papaya, chop the onions) ahead of time.

Is this dish suitable for a packed lunch?

Yes, it travels well and tastes great cold or at room temperature! Just make sure to store it in an airtight container.