Omum Kozhumbu

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 2 based on 100 votes
2
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

  • A small Lemon sized piece - Tamarind
  • 1 tsp - omum (ajwain)
  • 1 tsp - Sugar
  • 1/2 tsp - sambar powder
  • 1/4 tsp - Dhania (coriander) powder
  • 1/4 tsp - Haldi (turmeric) powder
  • 1/4 tsp - Mustard Seeds (for tempering)
  • 1 tsp - oil
  • 1 tsp - Rice flour (or Wheat flour)
  • 1.5 cups - water

How to Make Omum Kozhumbu

  • Pre-soak the tamarind in one cup of water and get the extract.
  • In a kadai (or heavy based pan) put in first the oil.
  • When it gets hot put in the mustard seeds.
  • When they sputter, put in the omum (ajwain) till it browns a bit and a cooked aroma arises.
  • Quickly turn down the flame to simmer and put in half the cup of water.
  • Then put in all the dry masala (spice) powders - salt, haldi, dhania and sambhar powders.
  • Cook for a few minutes.
  • Now raise the flame to high and add the tamarind extract.
  • Turn down the flame to simmer once the mix boils.
  • Keep on low flame till the tamarind is cooked.
  • At this time, the mix is still very thin.
  • Mix the rice (or wheat flour) in a bit of water and add to the mix, stirring continuously to avoid forming lumps.
  • Add in the sugar and stir for a few minutes to allow to dissolve. Serve hot with plain rice.
  • Note: This recipe should have a definite mixture of sweet, spice, salty and sour tastes.