Omam has medicinal values. It is very good for digestion. This recipe is from my Grandmother which I have been making for the last 44 years. Its good to prepare and eat this kuzhambu every other week or atleast once a month.
- Omam(Thyme) seeds – 1-1 ½ tbsp
- Tamarind - 1 small lemon sized
- Turmeric powder - 1/2 tsp
- Salt to taste
- Sesame oil - 2 tbsp
- Asafoetida powder - a pinch
- curry leaves – a bunch
- mustard seeds - 1 tsp
- Red Chilli – 4to5
- Toor dal – 2 tsp
- Fenugreek seeds - 1/4 tsp
- Sambar Powder – 4-5 tsp
- Jaggery - 1 tsp(optional)
Soak tamarind in water and squeeze out the juice completely by adding water little by little. The tamarind juice should be at least 3 cups.
Heat sesame oil in a pan, add Mustard seeds, and let them splutter. In the same oil temper Omam seeds, fenugreek seeds, Red Chilli, Asafoetida, Toordal & Curryleaves. Once this is well done add Sambar powder and stir quickly. Make sure it does not burn. Add the tamarind water,Salt & tumeric powder and let it boil until the Mixture Thickens. Add Jaggery and a little sesame oil to enhance the flavour.
This kuzhambu is exactly like Vathal kuzhambu except that we use Omam instead of Manathakali or Sundakka vathal. You can vary the ingredients according to your taste.