Thai Papaya Salad

About Thai Papaya Salad

Ingredients

• Medium raw papaya, cut into thin long slices 1
• Cherry tomatoes, halved 10 to 12
• French beans, halved 6
• Salt to taste
• Peanut chilli paste
• Roasted peanuts 1 cup
• Green chillies, finely chopped 4
• Garlic cloves, finely chopped 2
• Salad sauce
• Jaggery, grared 2 tbsps
• Lemon juice 1 tbsp
• Tamarind pulp 2 tbsps

How to Make Thai Papaya Salad (Stepwise Photos)

Method

1. Blanch beans by putting them in a non-stick pan of hot salted water and salt for 1-2 minutes only and then putting them in cold water to stop from cooking further. This is done also to retain the green color. Drain on a plate.
2. Pound green chillies, garlic and salt in a mortar-pestle to a paste. Add peanuts and make a fine paste.
3. To make sauce take jaggery, lemon juice, salt and tamarind pulp in a small bowl and mix well.
4. Take papaya, tomatoes and beans in a salad bowl and mix well. Add the sauce and the peanut chilli chutney and mix well. Refrigerate till it is time to serve.
5. Serve chilled.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps