On Kerala’s Ona Sadya we enjoyed this pachadi as a side dish. A Lot of vegetable curry’s accompany this oonu (lunch). Various types of vegetables are used to make PACHADI. Today I am cooking this dish with raw papaya.

Earlier I quoted the advantages of papaya. Very important medicinal use to fight against DENGU FEVER.


1/4 raw papaya

2 green chilli

1 spring curry leaves

Pinch salt

1 cup grated coconut

1/4 tsp cumin

1/2 tsp cumin

1/2 tsp mustard

1 small piece ginger

1/2 cup curd

1 tbsp coconut oil

1/4 cup chopped fresh coconut

1/2 tsp mustard

1/4 tsp chilli powder


Peel the papaya and cut thinly like 1/4 inches, then cook with first ingredients.

Smoothly blend coconut and cumin in a blender.

Crush mustard, ginger, cumin and add it in to the blended coconut,

then pour it into the cooked papaya

Then reduce the fire and take a while to add curd also and stir

then switch off.

Heat another pan then pour one table spoon coconut oil to add chopped coconut saute and when it becomes golden add mustard, chilli powder and curry leaves. Pour it into the curry.

Tasty papaya pachadi ready to serve.


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