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Omavalli Kuzhambhu

Jun-12-2017
Prema Vaidyanthan
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Omavalli Kuzhambhu RECIPE

Omavalli/ Doddapathra/Ajwain leaves are known to have medicinal values. Cures headaches and relieves cold and cough. I have made a spicy Kuzhambhu which would appeal to anybody's palette during these monsoon days.

Recipe Tags

  • Veg
  • Easy
  • Tamil Nadu
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Masala:
  2. Gingelly or sesame oil 1 tablespoon
  3. Urad dal 2 teaspoon
  4. Toor dal 2 teaspoon
  5. Cumin seeds 1 teaspoon
  6. Peppercorns 1 teaspoon
  7. Byadgi chilies 5 - 6
  8. ( Long red chillies with crinkled skin)
  9. For Kuzhambhu:
  10. Tamarind medium lemon - sized
  11. Water
  12. Sesame oil 1 teaspoon
  13. Mustard seeds 1 teaspoon
  14. Turmeric powder 1/2 teaspoon
  15. Sambar powder 1 teaspoon
  16. Ajwain 1 teaspoon
  17. Salt to taste
  18. Omavalli leaves cleaned and chopped. 1/2 - 3/4 cup(soak in water)
  19. Coconut grated 2 -3 tablespoons
  20. Small Omavalli leaves . 8
  21. Ghee. 1 tablespoon

Instructions

  1. Wash and chop the big Omavalli leaves.
  2. Pat dry, keep aside.
  3. Soak tamarind in warm water and extract juice.
  4. Grind the soaked coconut into a smooth paste.
  5. Heat oil in a pan, roast till golden the ingredients given for roasting.
  6. Cool and grind to a slightly coarse powder.
  7. Heat another tablespoon of oil in a thick bottomed pan.
  8. Splutter mustard seeds and Ajwain.
  9. Add garlic pods and sauté till golden.
  10. Add the chopped Omavalli leaves and sauté till aromatic.
  11. Add tamarind extract, salt, turmeric and chilly powder
  12. Cover and boil for 8 - 10 minutes.
  13. Add ground masala powder.
  14. Boil till thick and oil ooze out around the edges.
  15. Add ground coconut and boil for 2 minutes
  16. Add jaggery if using. Boil for 3-4 minutes.
  17. Heat ghee in a small pan, roast the small Omavalli leaves leaving them slightly crisp and add to Kuzhambhu before serving.
  18. Serve hot with steamed white rice for best taste.

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Manvi Chauhan
Jun-13-2017
Manvi Chauhan   Jun-13-2017

Amazing

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