OMAM KUZHAMBU
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 2tsp AjwainOmam/-
- Tamarind lemon-a sized ball
- 1tbsp Sesame oil–
- 21/2tsp Sambhar powder-
- 1tsp Tur dal–
- 1tsp Fenugreek seeds–
- 1tsp Mustard seeds–
- 2 chillyRed –
- 1tsp Rice flour–
- 1pinch Asafoetida–
- to taste Salt–
- 1sprig Curry leaves
- a few Coriander leaves–
Instructions
- 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.
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.