Sunday, September 25, 2022
HomeVegetarianOmakka Curry Recipe by Archana's Kitchen

Omakka Curry Recipe by Archana’s Kitchen

  • To start making the Omakka Curry Recipe, lower the papaya into medium cubes and blend with purple chilli powder, turmeric powder and salt with a bit of water.

  • Add them right into a strain cooker and prepare dinner until it releases 1 whistle. After 1 whistle, simmer for five minutes on low warmth. Change off the warmth and let the strain launch naturally. 

  • Within the meantime, soak the tamarind in heat water. Take out the pulp after quarter-hour and preserve it apart.

  • In a mixie jar, take the grated coconut, inexperienced chillies, 1 sambar onion, and cumin seeds with a bit of water and proceed to make a nice paste. Hold it apart.

  • Open the cooker, mash the cooked papaya right into a delicate pulp and blend with the coconut inexperienced chilli and onion paste. Change on the warmth once more. 

  • Prepare dinner it on a really low flame. Water might be added at this stage when you want much less consistency in your curry. Hold stirring for just a few seconds after which add the tamarind pulp to it.

  • Prepare dinner this for 3 or 4 minutes on a low flame. Change off the flame.

  • Warmth required oil in a tadka pan. Add mustard seeds and once they crackle, add thinly sliced sambar onions.

  • When the onions flip brown, add the dry purple 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. You can too serve it with Phulka and Beetroot Raita in your on a regular basis meals.

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