Kappalanga (Omakka) Achaar / Raw Papaya Pickle

 Part-2 of my Papaya/ Kappalanga/Omakka Series J

Kappalanga (Omakka) Achaar  / Raw Papaya Pickle

Ingredients:
Kappalanga/Omakka (RawPapaya) -1 cup, chopped
Ginger-1 tbsp, chopped
Garlic-1 tbsp, chopped
Kashmeri Red Chilly Powder / Piriyan mulagu podi -1 ¼ tbsp
Fenugreek powder / Ulluva podi-1 tbsp
Asafoetida powder/  Kayapodi -1/4 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Curry leaves-a spring
Vinegar-1/4 cup
Salt-to taste
Gingelly Oil / Sesame Oil / Nallenna-1/4 cup

 Method:

• Peel skin and remove seeds inside the papaya and chop it finely.
• Grind the ginger and garlic coarsely.
• Heat oil; splutter mustard seeds and fry ginger and garlic.
• Lower the fire and add all the powdered things and curry leaves and sauté.
• Then add chopped papaya and stir well.
• Add vinegar and salt to taste and simmer in low heat till thick.
• Allow it to cool and then bottle.
• Press the papaya down so that oil may come to the top.

Use it as a  small side dish for rice, Indian flat bread, dosa, Idly or upma and is best served with Kanji (rice gruel)

Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle