OMAM KUZHAMBU
Servings Prep Time
1cup 10minutes
Cook Time
10minutes
Servings Prep Time
1cup 10minutes
Cook Time
10minutes
Ingredients
  • 2tsp Ajwain
  • A Lemon Sized Ball Tamarind Tamarind
  • 1tbsp Sesame oil
  • 2 1/2tsp Sambhar Powder
  • 1tsp Tur Dal
  • 1tsp Fenugreek Seeds
  • 1tsp Mustard seeds
  • 2 Red Chilly
  • 1tsp Rice Flour
  • 1pinch Asafoetida
  • to taste Salt
  • 1sprig Curry Leaves
  • a few Coriander leaves
Instructions
  1. Soak tamarind in water.
  2. 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.
  3. Now add asafoetida and ajwain/omam and fry a little.
  4. Now add the sambhar powder and let the aroma get released on to the oil.
  5. Take the tamarind extract from the soaked tamarind previously and pour it on the vessel/pan and let it boil for sometime.
  6. Wait till the raw smell goes away.
  7. Take rice flour in a cup.
  8. Mix a little water to it and make a paste without any lumps.This is called slurry.
  9. Pour this slurry on to the boiling gravy so that it gets thickened and garnish with curry and coriander leaves.
  10. Serve hot with rice and any curry.I had made lady’s finger fry.
Recipe Notes

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.