To commence building the Omakka Curry Recipe, lower the papaya into medium cubes and blend with purple chilli powder, turmeric powder and salt with a very little drinking water.
Include them into a pressure cooker and cook dinner till it releases 1 whistle. Just after 1 whistle, simmer for 5 minutes on minimal warmth. Switch off the heat and let the tension launch obviously.
In the meantime, soak the tamarind in warm water. Just take out the pulp right after 15 minutes and continue to keep it aside.
In a mixie jar, take the grated coconut, environmentally friendly chillies, 1 sambar onion, and cumin seeds with a little h2o and progress to make a fine paste. Keep it apart.
Open the cooker, mash the cooked papaya into a tender pulp and blend with the coconut green chilli and onion paste. Switch on the warmth again.
Cook it on a really minimal flame. Drinking water can be extra at this stage if you will need fewer regularity in your curry. Preserve stirring for only a handful of seconds and then insert the tamarind pulp to it.
Prepare dinner this for 3 or 4 minutes on a very low flame. Swap off the flame.
Warmth essential oil in a tadka pan. Insert mustard seeds and when they crackle, include thinly sliced sambar onions.
When the onions flip brown, add the dry crimson chillies and curry leaves. Saute for about 15 seconds and change off the fuel.
Pour this onto the papaya curry and give it a stir. Serve warm.
Serve Omakka Curry along with Kerala Matta Rice/ Steamed Rice for a weekday lunch. You can also provide it with Phulka and Beetroot Raita for your daily meals.
