Tangy Ajwain Gravy-Omam Puli Kuzhambu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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

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

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