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.





Moongdal salad

Usually salad is not an integral part of South Indian cooking. Mostly, either some slices of onion, cucumber or long green chiles are served along with meals.

Soaked drained uncooked moong dal or chana are offered to gods as prasadam. So, the lentils are converted into salads or seasoned with some salt and chile etc and served as snacks. Moong dal salad, popularly known as Kosumbari in Karnataka is very easy to make and very nutritious healthy food. Sprouted moong or sprouted chana can be used in place of or along with moong dal. If chana dal is used, it is better to cook in pressure cooker before adding.

Vegetables like grated carrots, grated or chopped cucumber, finely cut onions, grated fresh coconut, fresh pomegranate, and grapes can be added. Even finely chopped and cooked cabbage can be added to the salad.

As summer is approaching, the fresh salad is a welcome snack.

Ingredients:

•      1/2 cup moong dal split either with or without skin
•      1 green chili finely minced
•      1 or 2 carrots cut finely or grated
•      1 small cucumber finely cut
•      2 or 3 tsp. fresh grated coconut
•      2 or 3 tsp. finely chopped cilantro
•      2 tsp. lemon juice
•      Salt to taste

Seasoning: (optional)

•      1 tsp. oil
•      1/2 tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      Pinch of hing (asafetida)

Directions:

1.      Soak moong dal for 1 or 2 hours
2.      Wash and drain completely.
3.      Mix all ingredients.
4.      Fry seasoning and mix thoroughly.
5.      Let it settle for a few minutes and serve.