Omum Kozhumbu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 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.