Andhra Style Raw Papaya Curry Recipe

Green papaya curry is a simple Andhra style side dish made with boppas or boppayakaya. This is an easy to make recipe that requires just a few pantry ingredients.

Raw papaya is cooked and then tossed with freshly ground roasted peanut and sesame seed powder. This dish is great to serve with both rice and roti.

About the recipe

I have to confess that I didn't cook green papaya until I had my son, which was more than a decade ago. It is supposed to be really healthy for nursing moms. So, upon my mom's suggestion, I started cooking with it. It is now one of my favorite veggies to cook with.

Green papaya is a powerhouse of nutrients, especially carotenoids. It is also high in enzymes that help in breaking down protein, fats and carbs. It cleanses the colon and digestive tract.

If you are new to papaya, it tastes almost like bottle gourd or chayote squash. But it has a slightly softer texture. Raw papaya has a mild taste and takes on any flavor that you add to it. It is great to eat raw in salads or cooked in a spicy gravy/ sauce.

They are generally available in most super markets in the US. Or look for them in Asian or Indian groceries.

This Andhra style green papaya curry is easy to make and needs just a few ingredients. Most of them are pantry staple items. Do try this simple curry and I am sure you will enjoy it as much as my family.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this raw papaya curry or green pawpaw curry recipe:

• Raw Papaya - look for firm one that is uniformly green and without any blotches or soft spots. Store it in a plastic bag in the fridge for up to 1 week.
• Raw peanuts
• Sesame seeds
• Dry grated coconut
• Mustard & cumin seeds
• Green chilies and curry leaves
• Turmeric, red chili powder

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this Andhra style green papaya sabzi:

Start by making the peanut-sesame powder. In a small sauté pan, dry roast sesame seeds and peanuts until golden. Turn off the heat and add dry grated coconut. Let the mixture cool slightly, then grind to a coarse powder.

Heat oil in a medium size sauté pan on medium heat. Add mustard seeds, cumin seeds and cook until the seeds splutter. Add curry leaves and green chilies and cook for 1 minute.

Stir in the chopped papaya, turmeric and salt. Cover and cook for 10~12 minutes or until papaya is fork tender.

Add the sesame-peanut powder to the cooked papaya, mix well and cook for another 3~4 minutes. Serve hot with rice and sambar.

Expert Tips

• Pre-cooking papaya expedites the cooking process. Steam or microwave until fork tender and then add to the curry, proceed as per the recipe. 
• Boppayakayakura also tastes yummy sautéed with the same way with just some curry powder.
• Leftover green papaya curry can be stored in an airtight container for up to 2 days in the fridge.
• Sesame-peanut powder is great to use in curries with potlakaya (snake gourd), beerakaya (ridge gourd) or sorakaya (bottle gourd).
• Sesame-Chili powder: Dry roast ½ cup sesame seeds with 6 red chilies until they are slightly golden. Grind into smooth powder with little salt. 

You might also like

Make a meal by making the below dishes along with this raw papaya curry:

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Recipe Card

Boppayakaya Kura/ Green Papaya Curry

A simple dry curry made with raw green papaya. It is very healthy and delicious dish to serve with either rice or roti.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Side Dish

Cuisine: andhra

Servings: 4 servings

Ingredients

1x2x3x

• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 1 Dry Red Chili, broken
• 6~8 Curry leaves
• 2 Green chilies, slit
• 3 cups Peeled and chopped Raw Green Papaya (1 small raw papaya)
• ¼ teaspoon Turmeric
• ½~1 teaspoon Red Chili powder
• To taste Salt
• 2 tablespoons Sesame seeds*
• 2 tablespoons Peanuts*
• 1 tablespoon Dry grated coconut (unsweetened)

Instructions

• Heat oil in a medium size sauté pan on medium heat. Add mustard seeds, cumin seeds and cook for 30 seconds or until the seeds splutter. Add curry leaves and green chilies and cook for 1 minute.
• Add the chopped papaya, turmeric and salt. Cover and cook for 10~12 minutes or until papaya is fork tender.
• In the meantime, in a small saute pan, dry roast sesame seeds and peanuts until golden. Turn off the heat and add dry grated coconut. Let the mixture cool slightly, then grind to a coarse powder.
• Add the sesame-peanut powder to the cooked papaya, mix well and cook for another 3~4 minutes. Serve hot with rice and sambar.

Notes

• Pre-cooking papaya expedites the cooking process. Steam or microwave until fork tender and then add to the curry, proceed as per the recipe. 
• Boppayakayakura also tastes yummy sautéed with the same way with just some curry powder.
• Leftover green papaya curry can be stored in an airtight container for up to 2 days in the fridge.
• Sesame-peanut powder is great to use in curries with potlakaya (snake gourd), beerakaya (ridge gourd) or sorakaya (bottle gourd).
• Sesame-Chili powder: Dry roast ½ cup sesame seeds with 6 red chilies until they are slightly golden. Grind into smooth powder with little salt. 

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 91mg | Potassium: 303mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1239IU | Vitamin C: 113mg | Calcium: 78mg | Iron: 1mg

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