Raw Papaya Recipe – Sweet & Savory Indian Side Dish with Cashews

Last Updated on 4 months by Neha Deshmukh

Raw Papaya Recipe – Sweet & Savory Indian Side Dish with Cashews

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a sweet and savory raw papaya dish. It’s something my nani (grandmother) used to make, and honestly, it’s a flavor combination you wouldn’t expect but absolutely need in your life. It’s a little bit sweet, a little bit tangy, and totally addictive. Plus, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your typical papaya recipe. Forget smoothies – we’re going for a warm, comforting side dish that’s perfect with rice and roti. It’s a wonderful way to enjoy papaya in a completely new way, and it’s a fantastic addition to any Indian meal. Trust me, even papaya skeptics will be asking for seconds!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 whole raw papaya (about 500g – 700g)
• 1 tbsp oil
• 1 cup water (240ml)
• 1 cup sugar (200g)
• ½ tsp salt (adjust to taste)
• ½ tsp kalonji seeds (nigella seeds)
• 2 tbsp cashews
• 2 tbsp raisins
• 1 whole lemon

Ingredient Notes

Let’s talk ingredients for a sec. A few little tips can make all the difference!

• Raw Papaya: We’re using unripe papaya for this recipe. It should be firm to the touch, like a hard vegetable.
• Kalonji Seeds: These little black seeds are a powerhouse of flavor! They have a slightly smoky, onion-like taste that adds so much depth.
• Sugar: I use regular granulated sugar, but you could experiment with brown sugar for a slightly more caramel-like flavor.
• Cashews & Raisins: These add a lovely sweetness and texture. Feel free to use more or less depending on your preference.

Raw Papaya: Selecting & Preparing

Choosing the right papaya is key. Look for one that’s firm and green, without any soft spots. Don’t be afraid to give it a gentle squeeze – it shouldn’t yield easily.

To prepare it, you’ll want to peel and deseed it. It’s a bit like prepping a melon. Then, slice it as thinly as possible. This helps it cook evenly and absorb all those wonderful flavors.

Kalonji Seeds: A Unique Flavor Profile

Kalonji seeds, also known as nigella seeds, are a staple in Indian cuisine. They have a distinct, slightly bitter, and peppery flavor. Don’t skip them! They really make this dish special. If you can’t find them, see the FAQ section for substitution ideas.

Regional Variations in Sweet Papaya Dishes

Interestingly, sweet papaya preparations aren’t unique to one region of India. You’ll find variations in West Bengal, Odisha, and even parts of Maharashtra. Some versions include coconut, while others use different spices like cardamom or ginger. This recipe is a blend of influences, leaning towards a North Indian style.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, deseed and peel your raw papaya, then slice it as thinly as you possibly can.
2. Give those papaya slices a good rinse in water. This helps remove the latex, which can sometimes be a little bitter.
3. Heat the oil in a pan over medium heat. Add the papaya slices and sauté for about a minute, just to get them slightly softened.
4. Pour in the water and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the papaya is tender.
5. Now for the sweetness! Stir in the sugar and mix until it’s completely dissolved.
6. Add the salt, kalonji seeds, cashews, and raisins. Give it a good stir and simmer for another 10 minutes, allowing all those flavors to meld together.
7. Squeeze in the juice of the whole lemon. This prevents the sugar from caramelizing too much and adds a lovely tang. Continue to cook until the papaya turns translucent.
8. Serve warm with rice or roti. It’s seriously that simple!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Right Papaya Texture: You want the papaya to be tender but still hold its shape. Don’t overcook it, or it will become mushy.
• Preventing Discoloration: The lemon juice is your friend here! It helps prevent the papaya from turning brown.
• Balancing Sweetness and Spice: Feel free to adjust the amount of sugar and salt to your liking. A little bit of spice can also be nice – a pinch of red chili powder works wonders.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Adjusting Spice Level: Add a pinch of red chili powder or a finely chopped green chili for a little heat. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptations: This dish is lovely as part of a larger thali (Indian platter) during festivals like Diwali or Holi.

Serving Suggestions

This raw papaya dish is incredibly versatile. It’s fantastic as a side dish with:

• Dal and rice
• Roti or paratha
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• Is raw papaya safe to eat? Yes, absolutely! Raw papaya is perfectly safe to eat in moderation. It’s a good source of vitamins and enzymes.
• How do I remove the latex from raw papaya? Rinsing the sliced papaya in water helps remove the latex, which can cause irritation for some people.
• Can I use jaggery instead of sugar? Yes, you can! Jaggery will give the dish a richer, more complex flavor. Use about ¾ cup of jaggery for every 1 cup of sugar.
• What if I don’t have kalonji seeds? What can I substitute? If you can’t find kalonji seeds, you can use a pinch of black cumin seeds or even a tiny bit of fennel seeds. It won’t be exactly the same, but it will still be delicious.
• Can this dish be made ahead of time? You can prep the papaya ahead of time and store it in water in the fridge. But it’s best to cook it just before serving for the best texture and flavor.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!