To start making the Omakka Curry Recipe, reduce the papaya into medium cubes and blend with pink chilli powder, turmeric powder and salt with a bit of water.
Add them right into a stress cooker and cook dinner until it releases 1 whistle. After 1 whistle, simmer for five minutes on low warmth. Swap off the warmth and let the stress launch naturally.
Within the meantime, soak the tamarind in heat water. Take out the pulp after quarter-hour and hold it apart.
In a mixie jar, take the grated coconut, inexperienced chillies, 1 sambar onion, and cumin seeds with a bit of water and proceed to make a high-quality paste. Maintain it apart.
Open the cooker, mash the cooked papaya right into a smooth pulp and blend with the coconut inexperienced chilli and onion paste. Swap on the warmth once more.
Prepare dinner it on a really low flame. Water could be added at this stage for those who want much less consistency in your curry. Maintain stirring for just a few seconds after which add the tamarind pulp to it.
Prepare dinner this for 3 or 4 minutes on a low flame. Swap off the flame.
Warmth required oil in a tadka pan. Add mustard seeds and after they crackle, add thinly sliced sambar onions.
When the onions flip brown, add the dry pink chillies and curry leaves. Saute for about 15 seconds and switch off the fuel.
Pour this onto the papaya curry and provides it a stir. Serve sizzling.
Serve Omakka Curry together with Kerala Matta Rice/ Steamed Rice for a weekday lunch. You too can serve it with Phulka and Beetroot Raita on your on a regular basis meals.
