To start making the Omakka Curry Recipe, lower the papaya into medium cubes and blend with purple chilli powder, turmeric powder and salt with a bit water.
Upload them right into a power cooker and cook dinner until it releases 1 whistle. After 1 whistle, simmer for five mins on low warmth. Transfer off the warmth and let the power liberate naturally.
Within the interim, soak the tamarind in heat water. Take out the pulp after 15 mins and stay it apart.
In a mixie jar, take the grated coconut, inexperienced chillies, 1 sambar onion, and cumin seeds with a bit water and continue to make a nice paste. Stay it apart.
Open the cooker, mash the cooked papaya right into a comfortable pulp and blend with the coconut inexperienced chilli and onion paste. Transfer at the warmth once more.
Prepare dinner it on an excessively low flame. Water will also be added at this degree if you wish to have much less consistency to your curry. Stay stirring for just a few seconds after which upload the tamarind pulp to it.
Prepare dinner this for three or four mins on a low flame. Transfer off the flame.
Warmth required oil in a tadka pan. Upload mustard seeds and after they crackle, upload thinly sliced sambar onions.
When the onions flip brown, upload the dry purple chillies and curry leaves. Saute for roughly 15 seconds and switch off the gasoline.
Pour this onto the papaya curry and provides it a stir. Serve scorching.
Serve Omakka Curry at the side of Kerala Matta Rice/ Steamed Rice for a weekday lunch. You’ll be able to additionally serve it with Phulka and Beetroot Raita to your on a regular basis foods.