Raw Papaya Kachumbar Recipe
Summary
Ingredients
| 2 cups grated raw papaya | ||
| 1 cup finely chopped spring onions | ||
| 1/4 cup red radish rings, sliced | ||
| 1/2 cup tender mangoes, chopped | ||
| Coriander leaves | 1/4 Cup (16 tbs), chopped | |
| Peanuts | 1/2 Cup (16 tbs), broken | |
| Black mustard seeds | 1/2 Teaspoon | |
| 4 green chillies, deseeded and cut into 1" pieces | ||
| Curry leaves | 2 | |
| 1 1/2 tsp. fine salt | ||
| Peanut oil | 1 Teaspoon | |
Directions
Place all the vegetable items in a large, glass bowl. Do not add the chillies or peanuts. Sprinkle salt lightly and cover and refrigerate.
Take a small karahi or saucepan and heat oil and add the mustard seeds, chilli pieces and curry leaves. Stir gently, allow the seeds to pop, and add the peanut pieces. Stir for 2 minutes, cool and then add to the chopped vegetables. Taste for salt. Replace in the refrigerator and serve when needed.
Take a small karahi or saucepan and heat oil and add the mustard seeds, chilli pieces and curry leaves. Stir gently, allow the seeds to pop, and add the peanut pieces. Stir for 2 minutes, cool and then add to the chopped vegetables. Taste for salt. Replace in the refrigerator and serve when needed.
Chef
