To start making the Omakka Curry Recipe, minimize the papaya into medium cubes and blend with pink chilli powder, turmeric powder and salt with a little bit water.
Add them right into a stress cooker and prepare dinner until it releases 1 whistle. After 1 whistle, simmer for five minutes on low warmth. Swap off the warmth and let the stress launch naturally.
Within the meantime, soak the tamarind in heat water. Take out the pulp after 15 minutes and maintain it apart.
In a mixie jar, take the grated coconut, inexperienced chillies, 1 sambar onion, and cumin seeds with a little bit water and proceed to make a fantastic paste. Preserve it apart.
Open the cooker, mash the cooked papaya right into a comfortable pulp and blend with the coconut inexperienced chilli and onion paste. Swap on the warmth once more.
Prepare dinner it on a really low flame. Water may be added at this stage in the event you want much less consistency in your curry. Preserve stirring for just a few seconds after which add the tamarind pulp to it.
Prepare dinner this for three or four minutes on a low flame. Swap off the flame.
Warmth required oil in a tadka pan. Add mustard seeds and after they crackle, add thinly sliced sambar onions.
When the onions flip brown, add the dry pink chillies and curry leaves. Saute for about 15 seconds and switch off the gasoline.
Pour this onto the papaya curry and provides it a stir. Serve scorching.