Omakka Curry Recipe - Kerala Style Papaya Curry
A vegetarian Kerala Recipes recipe with raw papaya, green chilli - adjustable, fresh coconut - grated. Ready in 30 min, serves 3.
Curated byAditya Nair🇮🇳
Instructions
23 steps- 1
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
raw papaya(1/2)green chilli - adjustable(1)sprig curry leaves(2)teaspoons red chilli powder(2)turmeric powder (haldi)(1 teaspoon)salt - to taste - 2
Add them into a pressure cooker and cook till it releases 1 whistle
- 3
After 1 whistle, simmer for 5 minutes on low heat
- 4
Switch off the heat and let the pressure release naturally
- 5
In the meantime, soak the tamarind in warm water
tamarind - gooseberry sized - 6
Take out the pulp after 15 minutes and keep it aside
- 7
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
green chilli - adjustable(1)fresh coconut - grated(1 cup)teaspoons red chilli powder(2)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon)dry red chillies(2) - 8
Keep it aside
- 9
Open the cooker, mash the cooked papaya into a soft pulp and mix with the coconut green chilli and onion paste
raw papaya(1/2)green chilli - adjustable(1)fresh coconut - grated(1 cup)teaspoons red chilli powder(2) - 10
Switch on the heat again
- 11
Cook it on a very low flame
- 12
Water can be added at this stage if you need less consistency in your curry
sprig curry leaves(2) - 13
Keep stirring for only a few seconds and then add the tamarind pulp to it
tamarind - gooseberry sized - 14
Cook this for 3 or 4 minutes on a low flame
- 15
Switch off the flame
- 16
Heat required oil in a tadka pan
sunflower oil - as required - 17
Add mustard seeds and when they crackle, add thinly sliced sambar onions
pearl onions (sambar onions) - thinly sliced(3)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon) - 18
When the onions turn brown, add the dry red chillies and curry leaves
green chilli - adjustable(1)pearl onions (sambar onions) - thinly sliced(3)sprig curry leaves(2)teaspoons red chilli powder(2)dry red chillies(2) - 19
Saute for about 15 seconds and turn off the gas
- 20
Pour this onto the papaya curry and give it a stir
raw papaya(1/2)sprig curry leaves(2) - 21
Serve hot
- 22
Serve Omakka Curry along with Kerala Matta Rice/ Steamed Rice for a weekday lunch
sprig curry leaves(2) - 23
You can also serve it with Phulka and Beetroot Raita for your everyday meals
Rate this recipe
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Omakka Curry Recipe - Kerala Style Papaya Curry
A vegetarian Kerala Recipes recipe with raw papaya, green chilli - adjustable, fresh coconut - grated. Ready in 30 min, serves 3.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
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
raw papaya(1/2)green chilli - adjustable(1)sprig curry leaves(2)teaspoons red chilli powder(2)turmeric powder (haldi)(1 teaspoon)salt - to taste - 2
Add them into a pressure cooker and cook till it releases 1 whistle
- 3
After 1 whistle, simmer for 5 minutes on low heat
- 4
Switch off the heat and let the pressure release naturally
- 5
In the meantime, soak the tamarind in warm water
tamarind - gooseberry sized - 6
Take out the pulp after 15 minutes and keep it aside
- 7
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
green chilli - adjustable(1)fresh coconut - grated(1 cup)teaspoons red chilli powder(2)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon)dry red chillies(2) - 8
Keep it aside
- 9
Open the cooker, mash the cooked papaya into a soft pulp and mix with the coconut green chilli and onion paste
raw papaya(1/2)green chilli - adjustable(1)fresh coconut - grated(1 cup)teaspoons red chilli powder(2) - 10
Switch on the heat again
- 11
Cook it on a very low flame
- 12
Water can be added at this stage if you need less consistency in your curry
sprig curry leaves(2) - 13
Keep stirring for only a few seconds and then add the tamarind pulp to it
tamarind - gooseberry sized - 14
Cook this for 3 or 4 minutes on a low flame
- 15
Switch off the flame
- 16
Heat required oil in a tadka pan
sunflower oil - as required - 17
Add mustard seeds and when they crackle, add thinly sliced sambar onions
pearl onions (sambar onions) - thinly sliced(3)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon) - 18
When the onions turn brown, add the dry red chillies and curry leaves
green chilli - adjustable(1)pearl onions (sambar onions) - thinly sliced(3)sprig curry leaves(2)teaspoons red chilli powder(2)dry red chillies(2) - 19
Saute for about 15 seconds and turn off the gas
- 20
Pour this onto the papaya curry and give it a stir
raw papaya(1/2)sprig curry leaves(2) - 21
Serve hot
- 22
Serve Omakka Curry along with Kerala Matta Rice/ Steamed Rice for a weekday lunch
sprig curry leaves(2) - 23
You can also serve it with Phulka and Beetroot Raita for your everyday meals
Rate this recipe
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