Shred or julienne the raw papaya , carrot, tomato and capsicum.
Keep aside in a bowl. In a mortar and pestle, crush the green chili, ginger and garlic and add it to the shredded papaya mix.
In a tempering pan, add the nuts and dry roast them. For extra crunchiness you may add a few drops of coconut oil.But that’s completely optional. Keep this aside.
How to prepare the Tempering: Heat a teaspoon of coconut oil in the same pan and add rai seeds/ mustard seeds. Let them splutter and add the curry leaves. Break the curry leaves with your fingers nicely before adding to the oil.
Add this tempering on to the papaya mix and mix well. Squeeze 1/2 a lemon on top of the salad and mix well.
Add salt to taste. Add some of the nut mixture now and mix well.
For garnishing:
Add the rest of the nut mix , coriander leaves and serve . You may also refrigerate the salad for 1/2 hour and then serve cold.
Recipe Notes
Virgin Coconut oil does not leave any aroma or aftertaste.