Omam Kulambu

I developed this recipe as per my likings. I love to eat this kulambu when having an upset stomach/ bloating or when the weather is a little chilly outside.

Preparations:

Take one big lemon size Puli/Tamarind and soak in hot water for 15 minutes. Extract thick juice and keep aside

For Roasting:

Dry roast the below ingredients one by one separately and grind it to a smooth masala powder.

1 Teaspoon - Milagu/Pepper

1 Teaspoon - Jeeragam/Jeera seeds

2 Teaspoon - Omam

Small inch - Sukku piece/Dry Ginger piece

For Tempering:

1/4 Teaspoons Kadugu/Mustard Seeds

1 Teaspoon Thuvaram Paruppu/Thoor Dhal

2 - 3 round chillies

1/8 Teaspoon Vendayam/Fenugreek seeds

1/4 Teaspoon Perungayam/Asafoetida powder

1 sprig Karuveppalai/Curry Leaves

For Kulambu:

1 big ladle of Nalla Ennai/Gingelly Oil

1/4 Teaspoon Manjal podi/Turmeric Powder

2 Teaspoon Homemade Sambar Powder

Small piece of Vellam/Jaggery

Uppu/Salt

How to Cook:

1) In a pan, add oil, and when it's hot, add the tempering ingredients one by one in the given order.

2) Add the thick tamarind juice, turmeric powder, sambar powder, and salt. Bring this to a slight boil.

3) Add the ground masala powder and bring it to a boil then simmer until the oil separates from the Kulambu.

4) Add the Jaggery and switch off.

Few Tips:

1) Try making this kulambu in a Clay pot for an enhanced flavor.

2) While switching off the flame, you can add extra gingely oil on top of the kulambu.

3) This Kulambu can be kept outside at least for 2 days in the clay pot.