Within the meantime, soak the tamarind in heat water. Take out the pulp after quarter-hour and maintain 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 high-quality paste. Preserve 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 if you happen to want much less consistency in your curry. Preserve stirring for only some 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 crimson chillies and curry leaves. Saute for about 15 seconds and switch off the fuel.
Pour this onto the papaya curry and provides it a stir. Serve sizzling.