Green Papaya Salad 1, Sunita's
Papita Salad 1
This is an easy salad for people who have access to raw Papaya, Papita in Hindi. Serves 4 as a side dish.
Pictures courtesy Savita Kumar.
250 gm raw papaya or papita
Juice of 1 lemon or nimbu
Salt to taste
1 tsp (5 ml) Vegetable oil
2-3 green chillies, finely chopped
2 tsp. rapeseed or olive or other vegetable oil
A pinch Asafoetida (hing)
1/4 tsp. mustard seeds (Rai)
1/4 tsp. skinless urad (black gram) dal
1/4 tsp. skinless chana (Bengal gram) dal
8-10 fresh curry leaves
1 tbsp. dry roasted or fried peanuts or moongphalli (optional)
Peel, de-seed and grate papaya flesh coarsely.
Transfer to a bowl. Add and mix salt and lemon juice.
Heat oil in a small pan, add asafoetida and mustard seeds. When seeds crackle, add urad and chana dal and stir-fry continuously, until reddish brown. Don't let the dals burn, they will become bitter if burnt.
Add curry leaves and green chillies and stir-fry for a few seconds.
Add to the papaya and stir everything in.
Add peanuts just before serving. Serve cold.
Also see Salad Selection.