To start making the Omakka curry recipe, cut the papaya into medium sized cubes and mix it with red chilli powder, turmeric powder and salt along with a little water.
Place them in the pressure cooker and cook until it gives 1 whistle. After 1 sound, cook on low heat for 5 minutes. Turn off the heat and let the pressure release naturally.
Meanwhile, soak the tamarind in warm water. After 15 minutes remove the pulp and set aside.
Take grated coconut, green chilli, 1 sambar onion and cumin seeds in a mixing jar, add little water and make a fine paste. Set it aside.
Open the pot, mash the cooked papaya into a soft pulp and mix with the coconut green chilli and onion paste. Turn the heat back on.
Cook over very low heat. If you need to reduce the consistency of the curry, you can add water at this stage. Keep stirring for a few seconds and then add the tamarind pulp.
Cook over low heat for 3 or 4 minutes. Turn 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 dry red chillies and curry leaves. Fry for about 15 seconds and then turn off the gas.
Pour this over the papaya curry and stir. Serve hot.
Serve Omakka Curry with Kerala Mata Rice/ steamed rice Weekday lunch.You can also use it to serve pulka and Beetroot raita for your daily meals.
