December 5, 2022
  • 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.

  • Serve Omakka Curry along with Kerala Matta Rice/ Steamed Rice for a weekday lunch. You can also serve it with Phulka and Beetroot Raita for your everyday meals.