To begin making the Omakka Curry Recipe, cut the papaya into medium cubes and mix with red chilli powder, turmeric powder and salt with a little water.
Add them into a pressure cooker and cook till it releases 1 whistle. After 1 whistle, simmer for 5 minutes on low heat. Switch off the heat and let the pressure release naturally.
In the meantime, soak the tamarind in warm water. Take out the pulp after 15 minutes and keep it aside.
In a mixie jar, take the grated coconut, green chillies, 1 sambar onion, and cumin seeds with a little water and proceed to make a fine paste. Keep it aside.
Open the cooker, mash the cooked papaya into a soft pulp and mix with the coconut green chilli and onion paste. Switch on the heat again.
Cook it on a very low flame. Water can be added at this stage if you need less consistency in your curry. Keep stirring for only a few seconds and then add the tamarind pulp to it.
Cook this for 3 or 4 minutes on a low flame. Switch off the flame.
Heat required oil in a tadka pan. Add mustard seeds and when they crackle, add thinly sliced sambar onions.
When the onions turn brown, add the dry red chillies and curry leaves. Saute for about 15 seconds and turn off the gas.
Pour this onto the papaya curry and give it a stir. Serve hot.