Omam Vendhaya Kuzhambu Recipe | Ajwain Methi Kuzhambu
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!
Servings: 4 people
Calories: 50kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 1 Lemon Size Tamarind Alternatively we can use 2 tablespoon Tamarind Paste
- 2 tablespoon 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 teaspoon Salt Adjust As Needed
- 1 Pinch Asafoetida (Asafetida / Hing)
- 2 teaspoon Rice Flour
For Tempering
- 3 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Ajwain / Carom Seeds / Omam
- ½ teaspoon 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 tablespoon 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!!
Nutrition
Serving: 0.5Cup | Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g