Papaya salad

Papaya is native to the tropics and easily available in the tropics of Americas, Central America, Mexico and is widely grown in India, Australia, the Philippines, Hawaii etc.

Ripe papaya is usually eaten raw without skin or seeds.  Papaya fruit is a significant source of vitamin C and folate.  Papayas have a high amount of pectin.

In traditional medicine, it is believed that papaya can raise the platelet levels and so papaya is used as a medicine in Dengue fever. Papaya leaves are believed to be useful in treatment of malaria.

The unripe green fruit can be eaten cooked in many subzis and stews. In Thai cuisine, Green papaya salad is very popular. Som tam, the Thai variation was listed in World's 50 most delicious foods compiled by CNN in 2011!

 Salad without peanut powder:

  

Salad with peanut powder:

                                                                                               

 

Ingredients:

•      2  Cups Green Papaya (Grated)
•      1  Capsicum (Grated)
•      1  Tomato (Grated)
•      1 or 2 green chiles (Finely chopped)
•      3 Tbsp. roasted peanuts (Coarsely powdered) (Optional)
•      Salt to taste
•      2 Tsp. lemon juice
•      1 Tbsp. oil
•      Cilantro for garnish

Directions:

1.      Peel and grate green papaya.
2.      Grate or finely chop capsicum.
3.      Grate or finely chop tomato
4.      Finely chop green chile.
5.      Mix all the ingredients in a bowl.
6.      Add salt and lemon juice.
7.      Add oil and mix well. 
8.      Sprinkle peanut powder and mix well.
9.      Chill for an hour and serve.





Chinta chiguru pappu (Tender tamarind leaves in dal)

Chinta chiguru, tender tamarind leaves is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle tart flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it. Quite a few dishes are made with the leaves like chinta chiguru chutney, chinta chiguru pulao etc.

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

I found some bottled leaves in the Indian stores in USA. If you look around, you may be able to find the leaves in some Asian stores.

Part of a tamarind tree:

Tender leaves with stems:                                                         Stems removed from leaves:

 

Cooked dal:

Leaves being cooked along with seasoning:

Ingredients:s

•      1 cup chinta chiguru (Tamarind leaves)
•      1 cup cooked moong dal
•      Salt to  taste
•      1/4 Tsp. turmeric powder
•      2 or 3 green chiles
•      A few curry leaves

Seasoning:

•      2 Tbsp. oil
•      2 Red chiles
•      1/2 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      A pinch hing (Asafetida)
•      A few garlic pods

Directions:

1.      Place chinta chiguru in a large plate and take the leaves along with stems between the palms and rub well.
2.      Leaves are thus separated from the stems. Stems do not taste good and also are troublesome while eating!! 
3.      Remove the stems and collect the tender leaves.
4.      Wash the leaves and set them aside.
5.      Peel garlic pods.
6.      Cook moong dal (either with skin or without) in a pressure cooker.
7.      In a deep thick pot, heat oil.
8.      Add red chile and urad dal.
9.      After a minute, add mustard seeds and jeera seeds.
10.      When mustard seeds splutter, add hing.
11.      Add half cup of water.
12.      Add chinta chiguru and green chile.
13.      Cook for 3 to 4 minutes.
14.      Add cooked dal.
15.      Add salt, turmeric powder and cook for about 10 minutes.
16.      Keep stirring.
17.      Add curry leaves and remove from heat.
18.      Heat oil in a small pan, add garlic pods and fry.
19.      When garlic pods are golden in color, add to the cooked dal.
20.      Transfer to a serving bowl and serve.

Any other dal like toor dal or masoor dal also can be used.
Chinta chiguru dal can be served along with rice or roti.


.