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Papaya Salad
பப்பாளி சாலட்
By Ganesan Kannan
20 mins Serves 3 Easy Tanjore
4.8Editor's Rating
A crisp, no-cook papaya salad built around 2 cups raw papaya, shredded, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 2 cups raw papaya, shredded — chop, grate or cube as the recipe needs.
- 2
Pound chilli, palm sugar and lime into a rough dressing and bruise it into the shredded papaya by hand.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the papaya salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
மிளகாய், பனை வெல்லம், எலுமிச்சையை இடித்து பப்பாளியுடன் கையால் பிசைந்து கலக்கவும்.
Pound chilli, palm sugar and lime into a rough dressing and bruise it into the shredded papaya by hand.
Nutrition (per serving)
- Calories: 403 kcal
- Protein: 25 g
- Carbs: 29 g
- Fat: 14 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating