To start making the Omakka Curry Recipe, minimize the papaya into medium cubes and blend with crimson chilli powder, turmeric powder and salt with slightly water.
Add them right into a strain cooker and cook dinner until it releases 1 whistle. After 1 whistle, simmer for five minutes on low warmth. Change off the warmth and let the strain launch naturally.Â
Within the meantime, soak the tamarind in heat water. Take out the pulp after quarter-hour and preserve it apart.
In a mixie jar, take the grated coconut, inexperienced chillies, 1 sambar onion, and cumin seeds with slightly water and proceed to make a positive 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. Change on the warmth once more.Â
Prepare dinner it on a really low flame. Water may be added at this stage in case you 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. Change off the flame.
Warmth required oil in a tadka pan. Add mustard seeds and once they crackle, add thinly sliced sambar onions.
When the onions flip brown, add the dry crimson 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 scorching.
Serve Omakka Curry together with Kerala Matta Rice/ Steamed Rice for a weekday lunch. It’s also possible to serve it with Phulka and Beetroot Raita to your on a regular basis meals.
