OMAM KUZHAMBU
Sometimes it so happens that we are out of stock of vegetables or on a rainy day we like to have something hot and spicy.Same was the case on one fine day or rather a cloudy day,i thought of making this tamarind based gravy.It has the tanginess of the tamarind and warmth of red chilles.Oman/Ajwain is one thing which we all have in our pantry all times.It has all the medicinal properties of dealing with indigestion and stomach disorders.So do make this gravy for a change and see the reaction of your family.They'll love it for sure.This is my MIL'S recipe and i learnt it from her.So let's see how i made it.
INGREDIENTS
Omam/Ajwain-2tsp
Tamarind -a lemon sized ball
Sesame oil-1tbsp
Sambhar powder-21/2tsp
Tur dal-1tsp
Fenugreek seeds-1tsp
Mustard seeds-1tsp
Red chilly-2
Rice flour-1tsp
Asafoetida-1 pinch
Salt -to taste
Curry leaves-a sprig
Coriander leaves-a few
HOW TO MAKE
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 alittle 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.
Notes
1.Always use sesame oil and never subsitute for any other oil.It imparts a unique taste to the gravy.
2.If you want you can add 2-3 pods of garlic during tempering.
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