Papaya Payasa

Ingredients:
1 medium sized Raw Papaya or 4 - 5 cups chopped Papaya
3 cups fresh thick Coconut Milk
3 cups Jaggary
1 - 1.5 tsp Rice Flour or Ground Rice Batter
Pinch of Salt
2 Cardamoms / Elakki / Elachi
2 Cloves / Lavanga

Recipe:

Peel the Papaya, removed the inner part, seeds and chop them into medium sized pieces as shown in the picture below.

Grind around 3 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Add this thin coconut milk, chopped papaya in a vessel and cook. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low flame for about 5 mins.

Take little amount of thin coconut milk or milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked papaya and bring them to boil. Add thick coconut milk and bring them to boil. Add mashed cardamom seeds, cloves and keep the payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 7-8 cups of Payasa.

Neeru Mavinakayi(Brined Raw Mangoes) Gojju

Ingredients:

8-10 Raw Brined Raw Mangoes / Neeru Mavinakayi
2 - 3 large Lemon sized Jaggary
Pinch of Turmeric powder
1 - 2 Green Chillies
1/2 tsp Chilly powder
1 tsp Rasam powder / Sambar powder
3 - 4 flakes of Garlic
Big pinch of Asafetida powder
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Wash the mangoes and keep them aside. Soak this in a water to remove the extra salt content.

Cut each mango into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put this chopped mangoes, green chillies in a pressure cooker. Add jaggary, turmeric powder, chilly powder, sufficient amount of water and cook them well (2-3 whistles). Once the pressure goes off, add rasam powder and keep the Gojju in medium/low flame for about 5-10mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in colour. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.