Papaya Thoran

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Papaya Thoran

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Course: Side Dish
Cuisine: Indian, Kerala, Keralan, South Indian
Author: Maria Jose Martin


  • 1 medium Papaya (2.5-3 cups, grated)
  • 1/2 - 3/4 cup Grated Coconut
  • 3 Small onion / Pearl onion (sliced finely)
  • 3-4 Green chilly
  • 1/2 tsp Garlic (finely chopped)
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Jeera (optional)
  • Salt
  • 1/2 tsp Mustard seeds
  • 3 Small onion / Pearl onion (sliced finely)
  • 2 Dry red chilly
  • Coconut oil
  • Curry leaves


  • Remove the skin & seeds of the papaya. Mix together coconut, small onion, green chilly, garlic, turmeric powder, jeera & salt, using your hands. Heat oil in a pan & crackle the mustard seeds. Add small onions, dry red chilly & curry leaves. Fry for a minute or two. Add the coconut mixture & stir for 2-3 minutes. Add grated papaya & mix well. Sprinkle 1 tbsp of water. Cover & cook on low flame for 5-7 minutes. Give a stir in between. Serve hot with rice & kachimoru.


A word of caution. Eating raw papaya is not suitable for pregnant woman, as mentioned in some magazines & websites.
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12 thoughts on “Papaya Thoran”

  1. i too luv papaya thoran. but at my home instead of grating it, its cherandal-fied,like what u do with a coconut. n my mom also crackles some rice int( i am not too fond of that). this n chundum payarum is my favourite…

  2. How I wish you hadn’t said that-it tastes much like cabbage thoran..tell you what,I disliked papaya when I was young and amma used to feed me this thoran saying its cabbage thoran and I finished off the whole lot placed on my plate.My brothers still make fun of me due to this..bah!!I am not talking to you!!

    The plate looks really inviting though..!!

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