Omam Vendhaya Vatha Kuzhambu Recipe | Ajwain Methi Vatha Kuzhambu Recipe

Omam Vendhya Vatha Kuzhambu, a spicy, tangy traditional kuzhambu variety.  Both Omam (Ajwain) and Vendhayam (Fenugreek Seeds) are very healthy ingredients in our Anjarai Petti (Spice Rack). Both of these ingredients has lots of medicinal qualities. Adding 1/2 teaspoon of omam to the kuzhambu not only makes it rich in flavor but also makes the kuzhambu more healthy. This Omam Vendhaya Vatha Kuzhambu is mixed with hot steaming rice along with a teaspoon of sesame / gingelly oil. This Kuzhambu will also be a perfect accompaniment for curd rice and arisi upma.

Tips for making Omam Vendhaya Kuzhambu:

• Adjust the quantity of sambar powder as per your spice level.
• When you fry the sambar powder in oil, make sure to keep the flame low to prevent it from getting burnt.
• Add a teaspoon of grated jaggery before switching off. It balances the tangy and spicy flavor of the kuzhambu.
• We can add veggies like Ladyfinger, shallots, drumstick, brinjal, orange peel or a papad in place of yellow pumpkin.
• Add rice flour paste makes the kuzhambu thicker in consistency. But if you don’t like you can exclude.

You may also want to try:

• Vendhaya Kuzhambu Sadham
• Vatha Kuzhambu
• Milagu Kuzhambu
• Karivepillai Kuzhambu
• Inji Kuzhambu

Recipe Card for Omam Vendhaya Kuzhambu Recipe | Ajwain Methi Kuzhambu Recipe:

Pin Recipe

Omam Vendhaya Kuzhambu Recipe | Ajwain Methi Kuzhambu

Course: Kuzhambu

Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 50kcal

Author: Sowmya Venkatachalam

Omam Vendhaya Kuzhambu is one of the traditional Kuzhambu variety. The aroma from omam and the slight bitterness of the Vendhayam adds a nice flavor to the kuzhambu. Mix Omam Vendhaya kuzhambu with hot steaming rice along with a teaspoon of sesame oil or ghee is a dainty meal!

Print Recipe

Ingredients

• ▢ 1 Lemon Size Tamarind Alternatively we can use 2 tbsp Tamarind Paste
• ▢ 2 tbsp Sambar Powder Adjust according to your spice level
• ▢ ½ Cup Yellow Pumpkin Cubed. We can use drumstick, shallots, ladyfinger, papad anything in place of yellow pumpkin.
• ▢ 1¼ tsp Salt Adjust As Needed
• ▢ 1 Pinch Asafoetida (Asafetida / Hing)
• ▢ 2 tsp Rice Flour

For Tempering

• ▢ 3 tbsp Sesame Oil
• ▢ 1 tsp Mustard seeds
• ▢ ½ tsp Ajwain / Carom Seeds / Omam
• ▢ ½ tsp Fenugreek seeds
• ▢ Few Curry leaves

Instructions 

Soaking Tamarind

• ▢
  Soak the tamarind in warm water for 10 mins. Extract the juice and keep the tamarind juice aside.

Tempering

• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the ajwain, fenugreek seeds and fry till the fenugreek seeds become light brown.
• ▢
  Then add sambar powder and fry in low flame for 30 secs.
• ▢
  Next, add the pumpkin cubes and give a good mix.

Making Kuzhambu

• ▢
  Then, add 1 cup of water and cook the pumpkin till they are soft but little firm.
• ▢
  Add the tamarind juice once the pumpkin is almost cooked. Also add salt and asafoetida. Give a good mix.
• ▢
  Allow the tamarind juice to boil for atleast 5 mins to get rid off its raw smell.
• ▢
  After 5 mins, take rice flour in a bowl. Add 2 tbsp water and make a smooth paste.
• ▢
  Add this rice flour paste to the kuzhambu and stir well. Bring the kuzhambu to boil and switch off the flame.
• ▢
  The delicious Omam Vendhaya Kuzhambu is now ready to serve!!

Nutritional Info

Nutrition Facts

Omam Vendhaya Kuzhambu Recipe | Ajwain Methi Kuzhambu

Amount Per Serving (0.5 Cup)

Calories 50 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 4g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING TAMARIND

• Soak the tamarind in warm water for 10 mins. Extract the juice and keep the tamarind juice aside.

TEMPERING

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the ajwain, fenugreek seeds and fry till the fenugreek seeds become light brown.

• Add few curry leaves and give a mix.

• Then add sambar powder and fry in low flame for 30 secs.

• Next, add the pumpkin cubes and give a good mix.

MAKING KUZHAMBU

• Then, add 1 cup of water and cook the pumpkin till they are soft but little firm. Add the tamarind juice once the pumpkin is almost cooked.

• Also add salt to the tamarind mixture.

• Add a pinch of hing too.

• Allow the tamarind juice to boil for atleast 5 mins to get rid off its raw smell.

• After 5 mins, take rice flour in a bowl. Add 2 tbsp water and make a smooth paste.

• Add this rice flour paste to the kuzhambu and stir well. Bring the kuzhambu to boil and switch off the flame.

• The delicious Omam Vendhaya Kuzhambu is now ready to serve!!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!