Looks like I am celebrating this month as Salad month (smiles). I think it is the onset of summers that has inspired me to try more and more salads in the last few weeks! Hey, this one is not a new try, this salad is my mom-in-law’s recipe and I just truely love it because of its immense benefits and minimal preparation time!
It requires 2-3 ingredients and takes hardly 10 minutes from scratch. I am not kidding! Read on to know the entire recipe…
Before that, let me appraise you of some of the nutritional benefits of raw papaya that should motivate you to make this salad more than anything else (smiles).
Health Benefits of Raw Papaya
As quoted in WHfoods.com “Deliciously sweet with musky undertones and a soft, butter-like consistency, it is no wonder the papaya was reputably called the “fruit of the angels” by Christopher Columbus.”
Papayas are a rich source of,
- Antioxidant nutrients such as carotenes, vitamin C and flavonoids
- The B vitamins, folate and pantothenic acid
- The minerals, potassium and magnesium and also fiber
- Contains the digestive enzyme, papain and chymopapain
Together, these nutrients promote the health of the cardiovascular system, provide protection against colon cancer, promote digestive health, help lowering inflammation, support immune system, protect against macular degeneraion and also protect against Rheumatoid Arthritis.
- Papain enzyme present in green or unripe papaya is much more beneficial for our body than the ripened papaya fruit.
- Green papaya juice helps in correction of bowel irregularities in a relatively short time including indigestion, constipation, acid reflux, heartburn, irritable bowel syndrome, stomach ulcers, and other more serious gastrointestinal disorders.
Ingredients of Salad
- 1.2 kg grated raw papaya
- 2 chopped green chilles
- 7-8 Curry leaves
- 1 table spoon lemon juice
- 1 tea spoon musturd seeds
- 11/2 tea spoon musturd oil (or any oil of your choice)
- 1 tea spoon salt
- 1/2 tea spoon turmeric powder
- Heat oil in a pan.
- Add musturd seeds, green chilly and curry leaves in sequence.
- After a minute, add grated papaya and mix well.
- Add salt and turmeric powder
- Cover the pan with a lid for 4-5 minutes.
- Keep checking every 2-3 minutes. Papaya should not get over cooked. It should be slightly raw.
- Once done, switch off the stove. Add lemon juice and mix well.
You can have it warm or cold, depending on your preference. I like it both ways!
Note: When shopping for raw papaya for this salad, try to get papaya which is hard and in turn more white from inside than yellow. The yellow ones do not taste as good as the white ones in this salad. The papaya you see in the picture above is slightly more yellow than I would prefer.
I also make a side dish of raw papaya along with Chapati. WiIl share the recipe soon. Do you use raw papaya in your meals? Do share your recipes. Considering the nutritional benefits of raw papaya, I would love to add more of it to my day to day meals! How about you?