OMAM KUZHAMBU
Sometimes it so happens that we are out of stock of vegetables or on a rainy day we like to have something hot and spicy.Same was the case on one fine day or rather a cloudy day,i thought of making this tamarind based gravy.It has the tanginess of the tamarind and warmth of red chilles. Oman/Ajwain is one thing which we all have in our pantry all times.It has all the medicinal properties of dealing with indigestion and stomach disorders.So do make this gravy for a change and see the reaction of your family.They’ll love it for sure.This is my MIL’S recipe and i learnt it from her.So let’s see how i made it.
width:300px; padding:5px 0;">
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 2 tsp Ajwain Omam/-
- Tamarind lemon -a sized ball
- 1 tbsp Sesame oil -
- 21/2 tsp Sambhar powder-
- 1 tsp Tur dal -
- 1 tsp Fenugreek seeds -
- 1 tsp Mustard seeds -
- 2 chilly Red -
- 1 tsp Rice flour -
- 1 pinch Asafoetida -
- to taste Salt -
- 1 sprig Curry leaves
- a few Coriander leaves -
Ingredients
|
|
- Soak tamarind in water.
- Take a heavy copper bottomed vessel/pan and add sesame oil.When it gets heated add mustard seeds, fenugreek seeds, tur dal and red chilly,
- Now add asafoetida and ajwain/omam and fry a little.
- Now add the sambhar powder and let the aroma get released on to the oil.
- Take the tamarind extract from the soaked tamarind previously and pour it on the vessel/pan and let it boil for sometime.
- Wait till the raw smell goes away.
- Take rice flour in a cup.
- Mix a little water to it and make a paste without any lumps.This is called slurry.
- Pour this slurry on to the boiling gravy so that it gets thickened and garnish with curry and coriander leaves.
- Serve hot with rice and any curry.I had made lady's finger fry.
Notes
Always use sesame oil and never substitute for any other oil.It imparts a unique taste to the gravy.
If you want you can add 2-3 pods of garlic during tempering.
Leave a Reply