Kerala-Style Omakka Curry: Flavorful Raw Papaya Delight
Omakka Curry Recipe – Kerala Style Papaya Curry
Indulge in the flavors of Kerala with this delightful Omakka Curry, a vegetarian dish that features raw papaya as its star ingredient. This vibrant curry is not just a treat for the taste buds but also a wholesome addition to your meals, perfect for a weekday lunch or as part of a festive spread. The combination of spices and coconut lends this dish a unique aroma and depth of flavor that is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Papaya | 1/2, cut into medium cubes |
| Green Chilli | 1, adjustable |
| Fresh Coconut (grated) | 1 cup |
| Pearl Onions (Sambar Onions) | 3, thinly sliced |
| Curry Leaves | 2 sprigs |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Dry Red Chillies | 2 |
| Tamarind | Gooseberry sized, soaked |
| Sunflower Oil | As required |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Preparation Time
| Time Description | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 3 |
Instructions
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Prepare the Papaya: Begin by cutting the raw papaya into medium-sized cubes. In a mixing bowl, combine the cubed papaya with red chilli powder, turmeric powder, and salt. Add a splash of water to create a light mixture.
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Cook the Papaya: Transfer the seasoned papaya into a pressure cooker. Close the lid and cook until the cooker releases one whistle. After the first whistle, reduce the heat and let it simmer for an additional 5 minutes. Once done, turn off the heat and allow the pressure to release naturally.
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Soak Tamarind: While the papaya is cooking, soak a gooseberry-sized piece of tamarind in warm water. After about 15 minutes, extract the tamarind pulp and set it aside.
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Make Coconut Paste: In a blender or mixie jar, combine the grated fresh coconut, green chillies, one sliced pearl onion, and cumin seeds. Add a little water and blend until you achieve a smooth paste. Keep this paste aside for later use.
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Combine Ingredients: Once the pressure has released from the cooker, open the lid and mash the cooked papaya until it becomes a soft pulp. Mix the mashed papaya with the coconut-green chilli-onion paste prepared earlier.
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Cook the Curry: Place the combined mixture back on low heat. If you desire a thinner consistency for your curry, you may add a bit of water at this stage. Stir gently for just a few seconds before incorporating the tamarind pulp.
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Final Cooking: Allow the curry to simmer on low flame for 3 to 4 minutes, stirring occasionally. Once cooked, turn off the flame.
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Prepare the Tadka: In a separate small pan, heat the required amount of sunflower oil. Add mustard seeds and let them crackle. Then, add the thinly sliced pearl onions. Sauté until the onions turn golden brown, followed by the addition of dry red chillies and curry leaves. Sauté for about 15 seconds before removing from heat.
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Combine and Serve: Pour the tadka over the cooked papaya curry and give it a gentle stir to mix the flavors. Serve the Omakka Curry hot, ideally accompanied by Kerala Matta Rice or steamed rice for a hearty lunch. Alternatively, pair it with phulka and beetroot raita to elevate your everyday meals.
Enjoy Your Meal!
This Omakka Curry is not just a dish; it’s a celebration of Kerala’s rich culinary heritage. The flavors meld beautifully, making it a comforting and nourishing addition to your table. Dive into this exquisite recipe, and savor the tastes of traditional Kerala cuisine in every bite!
