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