Omakka Curry Recipe – Kerala Type Papaya Curry

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  • 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.

  • Serve Omakka Curry together with Kerala Matta Rice/ Steamed Rice for a weekday lunch. It’s also possible to serve it with Phulka and Beetroot Raita on your on a regular basis meals.



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