• To start out building the Omakka Curry Recipe, slice the papaya into medium cubes and blend with pink chilli powder, turmeric powder and salt with a very little water.

  • Incorporate them into a pressure cooker and prepare dinner till it releases 1 whistle. Right after 1 whistle, simmer for 5 minutes on reduced warmth. Change off the warmth and enable the stress launch the natural way. 

  • In the meantime, soak the tamarind in warm h2o. Take out the pulp following 15 minutes and retain it aside.

  • In a mixie jar, get the grated coconut, eco-friendly chillies, 1 sambar onion, and cumin seeds with a little h2o and move forward to make a high-quality paste. Maintain it apart.

  • Open the cooker, mash the cooked papaya into a delicate pulp and combine with the coconut environmentally friendly chilli and onion paste. Swap on the heat again. 

  • Prepare dinner it on a really reduced flame. H2o can be added at this phase if you want considerably less consistency in your curry. Keep stirring for only a number of seconds and then add the tamarind pulp to it.

  • Prepare dinner this for 3 or 4 minutes on a small flame. Switch off the flame.

  • Heat required oil in a tadka pan. Insert mustard seeds and when they crackle, insert thinly sliced sambar onions.

  • When the onions convert brown, include the dry crimson chillies and curry leaves.  Saute for about 15 seconds and switch 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 every day foods.

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