Omakka Curry Recipe - Kerala Style Papaya Curry
Omakka Curry is a Kerala Style Papaya curry which you can make for your everyday meals. Serve this delicious curry with Kerala Matta Rice or Steamed Rice for a weekday meal.
Omakka Curry is a simple Papaya based curry which is made in most of the Kerala households for lunch or dinner. it is mildly spicy and is eaten with Kerala Matta Rice. Full of flavour and taste, this curry is delicious and easy to make.
So if you are looking for a delicious South Indian Curry for a vegetarian lunch or dinner, you should give this recipe a try.
Serve Omakka Curry along with Matta Rice/ Steamed Rice for a weekday lunch. You can also serve it with Phulka and Beetroot Raita for your everyday meals.
If you like this recipe, you can also try other Papaya recipes for your meals,
20 M
10 M
30 M
3 Servings
Ingredients
- 1/2 Raw papaya
- 1 Green Chilli , adjustable
- 1 cup Fresh coconut , grated
- 3 Pearl onions (Sambar Onions) , thinly sliced
- 2 sprig Curry leaves
- 2 teaspoons Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies
- Tamarind , Gooseberry Sized
- Oil , as required
- Salt , to taste
How to make Omakka Curry Recipe - Kerala Style Papaya Curry
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.
Omakka Curry Recipe - Kerala Style Papaya Curry is part of the Indian Curry And Gravy Recipe Contest
