Omakka Curry Recipe by Archana’s Kitchen

To start producing the Omakka Curry Recipe, minimize the papaya into medium cubes and mix with pink chilli powder, turmeric powder and salt with a minor h2o.

Increase them into a tension cooker and cook dinner until it releases 1 whistle. Immediately after 1 whistle, simmer for 5 minutes on small warmth. Change off the warmth and let the strain launch naturally. 

In the meantime, soak the tamarind in heat h2o. Acquire out the pulp right after 15 minutes and hold it aside.

In a mixie jar, get the grated coconut, inexperienced chillies, 1 sambar onion, and cumin seeds with a very little water and continue to make a wonderful paste. Retain it apart.

Open up the cooker, mash the cooked papaya into a smooth pulp and mix with the coconut inexperienced chilli and onion paste. Change on the heat once more. 

Prepare dinner it on a pretty small flame. Water can be additional at this phase if you want considerably less regularity in your curry. Retain stirring for only a couple seconds and then add the tamarind pulp to it.

Cook dinner this for 3 or 4 minutes on a small flame. Swap off the flame.

Heat essential oil in a tadka pan. Increase mustard seeds and when they crackle, incorporate thinly sliced sambar onions.

When the onions flip brown, increase the dry red chillies and curry leaves.  Saute for about 15 seconds and transform off the gasoline.

Pour this onto the papaya curry and give it a stir. Provide hot.

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 each day meals.