Omam Puli kuzhambu is a delicious South Indian curry goes well with hot steamed rice. Omam/Ajwain helps in proper digestion. As a home remedy for gastric problem, you can crush the omam with your palm and have it along with some warm water, which gives a good relief.
Mainly, this curry is apt during winter season. And it’s a saviour when you are running out of vegetables at home. It will be tastier if you rest it for a while before serving and you can have it the next day also. Here the recipe with step wise pictures for the delicious omam puli kuzhambu.
Omam Puli Kuzhambu (Ajwain Tamarind Curry)
- Recipe Cuisine: Tamilnadu
- Recipe Category: Rice accompaniment
- Preparation Time: 10 mins
- Cooking time: 20 mins
- Serves: 4
|Oil (Sesame oil or Coconut oil)||2 tbsp|
|Mustard seeds||¼ tsp|
|Fenugreek seeds||½ tsp|
|Curry leaves||1 sprig|
|Garlic||5 to 7 cloves|
|Shallots or Onion||½ cup chopped|
|Tomato||1 medium chopped|
|Turmeric powder||½ tsp|
|Tamarind||1 small amla size|
|Dry red chili||3 to 5|
|Coriander seeds||1 tbsp|
|Cumin seeds||1 tsp|
|Ajwain/Omam||1 ½ tsp|
|Curry leaves||1 sprig|
1. Heat oil in a pan and season with mustard seeds, fenugreek seeds and curry leaves. Then add chopped or whole garlic and onion. Sauté it well along with turmeric powder and salt.
2. Add chopped tomatoes and mix well. Cook covered till it’s mushy.
3. Soak tamarind in half cup water and extract the tamarind pulp. Add it to the curry once the oil oozes out. Mix well and bring it to a nice boil for around 10 mins in medium to high flame.
4. Meanwhile dry roast the items listed under `To Grind`.
5. Grind it with ¼ cup water to a thick paste and add it to the boiling curry in medium flame.
6. Mix well and bring it to a single boil in medium flame. Switch off the flame once the oil starts floating on the top.
Serve it with hot rice for this rainy weather 🙂
* If you want to try a no grinding version you can temper with ajwain/omam and use sambar powder or coriander powder and chilli powder instead of the ground paste, and skip the grinding part.
* Shallots gives a nice taste to the curry but you can replace it with red or white onion based on the availability.
* Coriander leaves are optional. Mostly I do not add coriander leaves for tamarind curry. You can garnish with curry leaves and you can add some coconut oil on the top for a nice flavour.
* You can do the tempering either in the beginning or in the last as well.