This sambharo is made with raw papaya and so is also known as kacha papaya no sambharo. You can either make a cooked or uncooked version of this sambharo. In the cooked version, grated raw papaya and green chillies are tossed in a simple tempering (vaghar) of mustard seeds and curry leaves. The only spices added is a pinch of turmeric for colour and flavour. The flavours are fresh with a welcome hint of lemon juice. The uncooked version is simply a mix of grated papaya, red chilli powder and salt. It is then served as a side salad in a Gujarati Thali. Papaya no Sambharo is commonly served with fafda jalebi. Fafda is a Gujarati speciality eaten on Sundays for breakfast and at Dussehra. Papaya contains digestive enzymes which is why it is paired with the heavier fafda. In the UK mithai shops, the sambharo is more often made from cabbage and carrots, just like this Gujarati sambharo. Sometimes, you can make sambharo with carrots only, and it is known as gajar no sambharo.
Ingredients notes
Papaya (raw/upripe) – peeled and then grated thickly. The papaya should be green and the fresher the better. Green chillies – green chillies are optional but give a delicious taste. You can leave them whole or slit into half. Oil Mustard seeds Hing (asafoetida) – skip for gluten-free diet. Curry leaves – optional but is delicious with Turmeric powder Lemon juice Sugar – optional
Storage
Store leftover papaya no sambharo in an airtight container and keep in the fridge. It will remain fresh for up to 2 days. Reheat or serve at room temperature. You can also freeze this sambharo for up to 3 months. Allow to thaw at room temperature but note that the texture may change.
Other Gujarati side dishes
Gajar March Nu Athanu Instant Carrot Green Chutney Pickle Gujarati Lasan Ni Chutney As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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