Feb 2, 2008

Omam Kozhambu (Kalonji Kozhambu)

This Omam has medicinal value which everybody knows. Its good for digestion. Its good to prepare and eat this kozhambu every other week or atleast once a month. The main ingredients are as follows..

  1. Tamarind - 1 small lemon sized or 4 tbsp
  2. Turmeric powder - 1/2 tsp
  3. Salt to taste
  4. Sesame oil - 2 tbsp
  5. Asafoetida powder - a pinch
  6. curry leaves - 4 leaves
  7. mustard seeds - 1 tsp
  8. urid dal - 1/2 tsp
  9. channa dal - 1/4 tsp
  10. Fenugreek seeds - 1/4 tsp
  11. Jaggery - 1 tbsp
To Grind:-
  1. Coriander seeds - 3 tbsp
  2. Channa dal - 2 tbsp
  3. Urid dal - 1 tsp
  4. Black Pepper - 1 tbsp
  5. Cumin seeds - 1/2 tbsp
  6. Fenugreek seeds - 1/4 tsp
  7. Red chillies - 1 (can also be avoided if we increase the quantity of pepper)
  8. Asafoetida powder - a pinch
  9. Omam - 2 tsp.
First take a small pan, pour a drop of oil and preheat it. Fry coriander seeds, urid dal, channa dal, fenugreekseeds, black pepper, cumin seeds, red chillies and omam, to golden brown. Let it cool and grind it into a fine powder. This is the omam kozhambu powder.

Now take a wide pan, pre heat the remaining oil, add mustard seeds, when it splutters add urid dal, channa dal fenugreek seeds asafoetida powder and fry it till golden brown. Now mix the tamarind paste with 1 1/2 cup of water and pour it into the pan. Add salt and turmeric powder to it. Let it boil for 2 mts. Now add the omam kozhambu powder to it and stir it thoroughly and let it boil for 15 mts in medium heat. Now add the jaggery to it and let it cook until the oil starts to leave the side of the pan. The consistency should be semi-solid. Do not the burn the ingredients. If we want we can add a little more water while cooking. This kozhambu should be served with rice. Don't forget to use atleast 1 tsp sesame oil while mixing this kozhambu with rice.

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