OMAM KUZHAMBU

OMAM KUZHAMBU

Last year we had been to Jaipur and other important cities of Rajasthan on a long trip. Our trip lasted more than ten days and all throughout we had food at lot of restaurants. This was such a long trip and that too during the mid of summer. By the time we reached back our home we were all completely tired. So we felt like we should have some rice item which will rejuvenate us and also has a medicinal value. Normally we can achieve this by mixing rice with milagu kuzhambu. However I tried Omam Kuzhambu.

To prepare this Omam Kuzhambu we have to first dry roast the spices like pepper, coriander seeds, methi seeds, red chillies etc and blend them to a coarse powder. In a kadai heat oil and add mustard seeds. After it splutters add urad dal, cumin seeds, asafoetida, turmeric powder and curry leaves.

When dal turns brown add the tamarind juice. Add salt and allow it to boil till the raw smell of tamarind goes away.
Now add the ground coarse powder, add water if required and let it boil for another 5 minutes. The gravy would have thickened by this time. Take this away from the stove.
Now heat the remaining two spoons of oil
and add the carom seeds. Once it splutters switch off the stove and add this to the kuzhambu. Now the Omam Kuzhambu is ready. Mix it with hot rice and have it along with Papad. It gives a divine taste.

Omam has lot of medicinal value. To check the medicinal value of Omam, click the link here

omam kuzhambu

OMAM KUZHAMBU

SRIMATHI SUNDARARAMAN
Kuzhambu that will rejuvenate you and give lot of medicinal benefits to you
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine South Indian
Servings 5 People

Ingredients
  

Dry Roast and Powder

  • 3 NOs Red chillies
  • 1 tbsp Urad dal
  • 1 tbsp Pepper
  • 1 tbsp Coriander seeds
  • 1/2 tsp Methi seeds
  • 1 tsp Black sesame seeds

For Kuzhambu

  • 1 tsp Mustard seeds
  • 1 tsp Coriander seeds
  • 1 tsp Urad dal
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Asafoetida
  • Few Curry leaves
  • Tamarind Medium lemon size
  • 1 1/2 tsp Carrom Seeds Omam in Tamil, Ajwain in Hindi
  • 4 tsp Gingelly oil

Instructions
 

  • Soak tamarind in two cups of hot water. Extract the juice and keep it aside.
    omam kuzhambu 2
  • Dry roast the things given under dry roast and grind.
    omam kuzhambu 3
  • After it cools down blend it to a coarse powder.
    omam kuzhambu 4
  • Heat a kadai add 2 tsp oil. Add mustard seeds.
    omam kuzhambu 5
  • When it splutters add urad dal, cumin seeds, asafoetida, turmeric powder and curry leaves.
    omam kuzhambu 6
  • When dal turns brown add the tamarind juice. Add salt and allow it to boil till the raw smell of tamarind goes away.
    omam kuzhambu 7
  • Now add the powder, add water if required and let it boil for another 5 minutes. The gravy would have thickened by this time. Take this away from the stove.
    omam kuzhambu 1
  • Now heat the remaining two spoons of oil and add the carom seeds. Once it splutters switch off the stove and add this to the kulambu.
    ombuam Kuzham
Keyword How to make Omam Kuzhambu?, Oma kuzhambu



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