To start preparing the Omakka curry recipe, cut the papaia into medium cubes and mix with red chilli dust, turmeric powder and salt with a little water.
Add them to a pressure cooker and cook until it releases 1 whistle. After 1 whistle, cook over low heat for 5 minutes over low heat. Turn off the heat and leave the pressure release naturally.
In the meantime, immerse the tamarind in hot water. Remove the pulp after 15 minutes and keep it aside.
In a jar of mixes, take the grated coconut, green chillies, 1 sambar onion and cumin seeds with a little water and proceed to make a fine pasta. Keep it aside.
Open the pot, crush the papaia cooked in a soft pulp and mix with the green pepper of coconut and the onion paste. Turn on the fire again.
Cook it on a very low flame. At this stage the water can be added if you need less consistency in your curry. Continue to mix only for a few seconds and then add the tamarind pulp.
Cook this for 3 or 4 minutes on a low heat. Turn off the flame.
Heat oil required in a Tadka pan. Add the mustard seeds and when they burst, add Sambar onions to thin slices.
When the onions become brown, add the dry red peppers and curry leaves. Go up for about 15 seconds and turn off the gas.
Pour it on the curry of Papaia and remove it. Serve hot.
Serve Omakka curry together with the crazy Kerala/ steam rice rice for a lunch on weekdays. You can also serve it with Phulka and Raita beetroot for your daily meals.
