Omakka / Kappalanga Sambar

Omakka or Papaya is used extensively all over the world. The health benefits of papaya cannot be ignored when it is raw or ripen. Raw papaya contains a large amount of Vitamin C and it is used in food industry to tenderise meat because it is a rich source of papain, a plant pepsin. Pepsin is an enzyme produced in animals to digest protein.

In Kerala, you can see at least one papaya tree in every house and it is used for making many varieties of side dishes for rice. some varieties are Omakka thoran, Morukoottaan, Erissery, Varutherissery, Sambar, etc.. I learnt this from my sis-in-law and tried for the first time at home. It came out well and the recipe goes like this,

Ingredients:

• Omakka / kappalanga – 1 cup, cubed
• Shallots / small onion – handful
• Green chilly – 3
• Thoor Dhal – 1/2 cup
• Sambar powder – 1 tbsp or according to your taste
• Coriander leaves – 2 tbsp, chopped

How to prepare Omakka Sambar?

• Soak dhal in boiling water for 5 mins and pressure cook for 2 whistles with a pinch of salt and turmeric powder and keep aside until the pressure subside
• Cook onion and Omakka with salt, turmeric powder and 1 tsp of Kashmiri chilly powder in enough water
• When it is done, add dhal and tamarind pulp and bring it to boil again
• Add Sambar powder, coriander leaves, adjust the salt and tamarind and let it boil again for 1-2 mins
• Pour the seasoning over it and cover and keep aside, don’t stir or cover until it is served

For Seasoning:

• Heat 1 tbsp of oil and fry 1/4 tsp fenugreek seeds and fry 3-4 dried red chilly and curry leaves

Serve it with Dosa, Idly, or Rice.