Name: Omavalli Kuzhambhu recipe by Prema Vaidyanthan at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: For Masala:; Gingelly or sesame oil 1 tablespoon; Urad dal 2 teaspoon; Toor dal 2 teaspoon; Cumin seeds 1 teaspoon; Peppercorns 1 teaspoon; Byadgi chilies 5 - 6; ( Long red chillies with crinkled skin); For Kuzhambhu:; Tamarind medium lemon - sized; Water; Sesame oil 1 teaspoon; Mustard seeds 1 teaspoon; Turmeric powder 1/2 teaspoon; Sambar powder 1 teaspoon; Ajwain 1 teaspoon; Salt to taste; Omavalli leaves cleaned and chopped. 1/2 - 3/4 cup(soak in water); Coconut grated 2 -3 tablespoons; Small Omavalli leaves . 8; Ghee. 1 tablespoon

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.

Ingredients Serving: 4

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

Instructions

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

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