Papaya Thoran – Kerala Green Papaya Stir Fry | Kappalanga Thoran

Papaya Thoran Kerala style is a simple, light and delicious side dish that pairs well with steamed rice and dal. Papaya is called Kappalanga or Omakka in Malayalam. Thoran made with raw omakka or Kappalanga is bright, fresh and delightfully flavourful.

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Pear-shaped vibrant green papayas have a white flesh, mild flavour and a crunchy texture. The versatile green papaya is widely used in savoury dishes. Papaya stir fry is my favourite preparation so far.

Green papaya protects against acne, pimples and skin infections. It helps reduce indigestion, constipation, heart burn and gastric problems.

Green Papaya Thoran Kerala Recipe:

Omakka Thoran Recipe

Kappalanga Thoran or Omakka Thoran is a tasty and healthy side dish made with raw papaya. This thoran recipe has grated papaya stir fried with a spiced coconut mixture. It’s light, flavourful and easy to prepare

  • To make Pacha Omakka Thoran, firstly, wash, peel and halve the green papaya. Remove the seeds. Grate the papaya and set aside.

Grated green papaya for thoran recipe

  • Next, take grated coconut, half a small onion, garlic cloves, green chilli and cumin seeds in a mixie jar and grind without any water.

Coconut mixture for Omakka Recipe

  • Ensure the mixture doesn’t become paste. Keep aside.

Ground coconut mixture for papaya recipe

  • Heat oil in a frying pan over medium heat and splutter mustard seeds. Add the remaining half of the chopped onion and sauté till it turns a light brown.

Saute onions for green papaya recipe

  • Then, tip in the grated papaya and sauté for a couple of minutes.

Add grated raw papaya for Kerala recipe

  • Sprinkle salt and turmeric powder and combine well.

Add spices for pacha papaya recipe

  • Cover and cook on a low flame.

Cook Omakka Thoran

  • Keep stirring occasionally, till the raw papaya is tender, about 10 minutes.

Kapplanga Thoran preparation

  • Stir in the ground mixture and fresh curry leaves. Add red chilli powder and mix well.

Add coconut mixture for poriyal preparation

  • Cook covered for 1-2 minutes, till the dish is almost dry.

Stir fried pepe with coconut

  • Finally transfer Kapplanga Poriyal into a serving dish.

Kappalanga Thoran

  • Serve Kerala Green Papaya Thoran with rice and dal.

Omakka Thoran

If you are looking for more green papaya recipes, do try out Peper Chutney.

Stir Fried Green Omakka With Coconut Recipe details below:

Omakka Papaya Thoran Recipe

Papaya Thoran or papayastir-fry is a staple dish in Kerala households. Thoran is usually a drydish that’s served as a side with rice. Thoran can be made with almost anyvegetable – cabbage, carrot, beans, beetroot, greens, etc. For papaya thoran,grated green papaya is seasoned with mustard and curry leaves and sautéed witha coconut-chilli-garlic-onion-cumin seeds mixture. Try out this tastyKerala-inspired green papaya recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Kerala
Servings: 4
Calories: 98kcal
Author: Shil

Ingredients

  • 2 cups Raw papaya, grated
  • 3 tbsp Coconut, grated
  • 1 small Onion
  • 1 Green chilli, slit
  • 2 cloves Garlic
  • 1 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 10 Curry leaves
  • ½ tsp Turmeric powder
  • ½ tsp Chilli powder
  • ½ tsp Salt
  • 1 tbsp Oil

Instructions

  • To make raw papaya stir fry with coconut, wash and peel the green papaya. Cut into half and remove the seeds. Grate the raw papaya and keep aside.
  • Grate the coconut. Grind grated coconut, ½ an onion, green chilli, garlic cloves and cumin seeds. Don’t add water.
  • Heat a tablespoon oil in a kadai. Season with mustard seeds.
  • Toss in ½ a chopped onion and sauté till it turns slightly brown.
  • Add the grated green papaya and sauté well for 1-2 minutes. Add salt and turmeric, mix well and cook covered for about 10 minutes.
  • Remove the lid and add the ground coconut mixture and curry leaves. Sprinkle red chilli powder and mix well. Cover and cook for 1-2 minutes.
  • Remove and serve Raw Papaya Thoran Kerala style with hot white rice and dal.
4/5 - (2 votes)

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