Phappayphala ambat is prepared from half ripened papaya as the main ingredient. This is specially prepared during Diwali by GSB Konkani’s especially during ‘Ad-Diwali’ when married girls visit their father’s/brother’s home. Phappayphala ambat is served as a side dish with rice and Dhali thoy along with other dishes prepared during Diwali. The dish is sweet and tangy to taste. The method of preparation of the dish is very much similar to Kuvlya tambidae ambat but Kuvalaein or ash gourd is not usually added.
Now you may be wondering why prepare some dish with papaya, a courtyard grown fruit, there are better options. But before answering this question we all know that India is an agricultural country and we Indians are agriculturist. As I have mentioned earlier we Konkani’s are adept in eating any part of the plant without wasting. We know to prepare tasty and variety dishes from each and every part of the plant. Also we are also equally adept in consuming seasonal fruits and vegetables. Now fruits and vegetables like papaya and ash gourd would have already matured and also available in plenty during the Diwali month. So we prepare dishes like Dhavae Kuvlya ambat and Phappayphala ambat during Diwali.
Ingredients
You need
- 100 g half ripened pappaya
- 50 g of colcasia roots (Smaller size one that is ‘Sopur mandae’ in Konkani)
- 1/4th cup sour curd (Sour preferred)
- Salt to taste
For the ground paste
- 2 to 3 tbspns of Coconut gratings (Raw coconut preffered)
- 1 red chilli
For seasoning
- Coconut oil as required
- A small spoon mustard
- A small spoon jeera/cumin
- 1 sprig curry leaves
For garnishing A few drumstick leaves
Method
Peel, remove the seed of half ripened pappaya and cut it into cubes. Peel cut into small cubes and then wash the Colcasia roots (‘Mandae’ in Konkani ; or else your hands will start to itch). I have used more papaya pieces than the Colcasia roots. Now transfer the cut pieces into a vessel, add salt and water and cook on medium flame. Your papaya should not become too much mushy on cooking.
In the mean time grind coconut and red chilli to a fine paste and keep aside. In the same mixie bowl add curd and just give a single turn of your mixie. This is to remove any lumps from the curd else you will see lumps floating on top of your ambat on keeping.
Now the pieces would have cooked add the ground paste to the cooked pieces and let it boil on low flame for 1 to 2 minutes.
Once done switch off the flame and add curd. Now remove from the stove and keep aside.
Garnish with drumstick leaves when hot itself. Now do the seasoning. Heat oil in a kadai/pan and add mustard seeds. When they splutter add jeera/ cumin seeds followed by curry leaves. Pour the seasoning on the Phappayphala ambat.
Your Phappayphala ambat is ready to be served.
Serve with raw rice and Dhali thoy.
Tips
Preferably use sour curd. If your curd is not sour you can add a little bit of tamarind to the dish. But still you have to add your curd.
