Muloshyam(Kaplanga / Omakka) | Raw Papaya Mulakushyam (VIDEO)

Muloshyam or Mulakushyam is a simple curry of Palakkad, you may call this as mildy spiced vegetable soup like curry. This can be added in the comfort curries as it's easily digested. This is a traditional recipe of muloshayam and there are n number of variations of this basic mulakushyam now available on internet. Ideally, pepper powder or green chilly is added. There are people who add chilly powder instead of green chillies, some don't add tomato, some do add coconut paste too. But let me tell you that these are the modified versions of muloshayam. While having a chit-chat with one of my palakkadan friend, she told the basic recipe goes as below (minus tomato). Muloshayam or mulakushyam means 'mulaku dooshyam' that chillies are bad for health.  If you are fed up with making coconut based curries for lunch, then this is a choice for your digestive system once in a while.

Usually ash gourd, vellarika(cucumber), pumpkin, chena(elephant yam) are used to make this curry and so vellarikka has a mild sour flavour on its own, so adding tomato is not needed. I was using raw papaya, so I added the tomato to  add a little tangy flavour to the curry, as I was apprehensive about my family's acceptance of this simple curry. But to my surprise, they all liked it, and my concept was that the curry would be watery without coconut paste. However, the curry is medium thick gravy and if you require thicker gravy, mash all the raw papaya pieces, and you will get the desired consistency. I preferred keeping little pieces to bite in the curry, but you can always choose as per tastes. If you have no veggies in your pantry and all that you get is a raw papaya from the backyard, then go ahead and give this curry a try. Split moong dal can also be used in place of sambar parippu(toor dal).  Give this curry a try !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 5

Ingredients

raw papaya 1 small size or 2 cups cubed

green chillies 2-3 big or 3-4 small

tomato 1 small (optional)

toor dal(sambar parippu) 1/4 cup

turmeric powder 1/2 tsp

salt to taste

curry leaves, 2 sprigs

coconut oil 1- 2 tbsp

Method

• Wash and peel the skin of raw papaya. Cut in halves and scoop out the seeds with a spoon. Wash again to remove any sap, which may irritate some people. Cut in cubes, slit green chillies and cut tomatoes.
• Wash the dal and add to pressure cooker. Add enough water, turmeric powder and salt. Pressure-cook for 3 whistles and wait for the pressure to release.
• Add the cut veggies to the pressure cooker and pressure-cook again for 3 whistles.
• After the pressure is released, mash the papaya pieces here and there using a potato masher(mashing helps to thicken the gravy consistency).
• Put the curry back on flame and boil again, add water and salt as needed. Boil for 4-5 minutes and add curry leaves, pour coconut oil on top and switch off flame.
• Leave covered for 10 minutes for the flavours to seep in. Enjoy with steamed rice.

NOTES

* You can use split moong dal too instead of sambar parippu.

* You can use pepper powder(1/2tsp-3/4 tsp) instead of green chillies. This curry is generally spiced, so alter as per your tastes.

RECIPES USING RAW PAPAYA-

* Raw papaya Stir fry (Kaplanga Thoran)

* Kaplanga Moru Curry

* Raw Papaya Paratha

* Kaplanga Erissery

* Kaplanga Halwa