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Coconut Raw Papaya

Raw Papaya in Coconut Gravy
(Popashpalache Amshi Kocchholu)

Raw Papaya Coconut

Raw papaya cubes cooked with jaggery and simmered in a traditional Manglorian coconut gravy and seasoned with fried onions. A sweet and tangy delicacy served with plain rice.

Indian Vegetarian Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: South Indian (Konkani) Vegetarian

1  medium raw papaya peeled and cubed
2  tablespoon(s) jaggery crushed or grated
salt to taste
2  cup(s) grated coconut
4  dry red chillies (whole) roasted in coconut oil
1  tablespoon(s) tamarind pulp
2  tablespoons coconut oil
1  onion(s) chopped fine

  1. Cook the raw papaya cubes in some water on medium level for about 5  minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3  minutes or till the papaya cubes are tender but not overcooked.
  2. Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enought to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3  minutes.
  3. Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4  minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.


  • The amount of jaggery can be increased or decreased as per desire. To get the right balance of sweet and tangy, the amount of tamarind should vary accordingly.
  • This curry gets its taste from the coconut oil and onion seasoning. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

Serve hot with: steaming hot boiled rice

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