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.