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Tangy Ajwain Gravy-Omam Puli Kuzhambu Recipe

Tangy Ajwain Gravy-Omam Puli Kuzhambu is a popular Indian Side Dish
Author :
 
On :
Friday, 26 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
10 minutes
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1.5 cups - Tamarind extract
  • 10 - Shallots or 2 - Onions (diced)
  • 1 - Tomato
  • 5 - Garlic Cloves
  • 1 tbsp - Ajwain seeds (roasted and powdered)
  • 1 tsp - Pepper powder
  • 1/2 tsp - Cumin seed powder
  • 1/2 tsp - Fenugreek seeds
  • 1/4 tsp - Mustard
  • 1/4 tsp - Urad Dal
  • 2 tsp - Dhania /Coriander powder
  • 1/2 tsp - Red Chilli powder
  • 4 - Curry leaves
  • 1/4 cup - Gingili oil
  • Salt
  • How to Make Tangy Ajwain Gravy-Omam Puli Kuzhambu:

    1. Heat gingili oil in a heavy bottomed pan. Add the mustard seeds and urad dal and let it splutter.
    2. Add the fenugreek seeds and curry leaves; fry.
    3. Add the shallot, tomato, and garlic to the oil. Fry everything well.
    4. Meanwhile, mix the pepper powder, cumin seed powder, roasted ajwain seed powder, chilli powder, salt and dhania powder to the tamarind extract.
    5. Add this spiced tamarind extract to the shallots, cook for 20 to 25 minutes on medium flame with the lid closed. Stir occasionally.
    6. Once the oil separates from the kuzhambu, remove from flame. Serve with hot rice and pappad.
    7. Recipe courtesy: Priya Easy N Tasty Recipe





     

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