Oma Kuzhambu (Ajwain)


Ingredients:
Omam (Ajwain/Carom Seeds) – ½ teaspoon
Salt – 1 teaspoon
Hing- ¼ teaspoon
Tamarind – a lemon sized ball
Water - 1½ cups 
Jaggery – ½ teaspoon
Sambar powder – 3 teaspoons
Rice flour – 1 teaspoon
Tempering:
Sesame oil – 2 tablespoons
Mustard seeds – 1teaspoon
Channa dal – 1 teaspoon
Curry leaves - 10 to 15
Fenugreek seeds – ¼ teaspoon
Red chilli – 1 (break into halves)

Makes: 4 to 6 servings

Method:
  1. Soak tamarind in water for half hour.
  2. Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
  3. Heat sesame oil in a non-stick deep pan.
  4. Add mustard seeds & allow spluttering.
  5. Add sambar powder and wait until it starts to get slightly browned.
  6. Add fenugreek seeds, channa dal, carom seeds, red chilli, curry leaves.
  7. Fry till ingredients turn dark brown in color.
  8. Add the tamarind water, jaggery, hing & salt.
  9. Allow boiling till oil separates. (takes approximately 7 to 8 mins)
  10. Mix rice flour to ½ cup of water & mix well without lumps.
  11. Add this to the kuzhambu & allow boiling for a further 2 to 3 minutes (you can notice the kuzhambu thickened by now & viscous)
  12. Serve hot with rice & ghee.




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