Thanjavur Special Omam Vathal Kuzhambu | Omam Vathal Kuzhambu | Carom Seeds Curry from Tamil Nadu | Gluten Free and Vegan Recipe

Hi Supermoms,

Recently I had a lunch get together at my friend Ramya's house to celebrate another friend's birthday. Ramya and her Mother in Law  had cooked such delicious lunch for us. There was poori baaji, gajar ka halwa , tomato rasam, beans paruppu usili , vendakkai fry and and amazing Omam Vathal kuzhambu. 

             

        Meenakshi Aunty and delicious lunch spread 

I was tasting the omam ( carom seeds) vathal kuzhambu for the very first time and it was so yummy.  I was so keen to get the recipe, cook at home and and share it with all of you. Ramya's MIL , Meenakshi aunty was so kind to share her recipe with me. She told me that it is a Thanjavur speciality and is quite popular in their family . 

The very next day, I made this kuzhambu at home and it was such a big hit. I am really so happy to share this recipe with you all. Adding onions are optional, but they  make the kuzhambu even more  tasty.  

Recipe Courtesy: Mrs. Meenakshi 

Thanjavur Special Omam Vathal Kuzhambu :

Preparation time: 10 minutes

Cooking time : 25-30 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

2 tablespoons oil ( I use sesame oil)

1/2 teaspoon mustard seeds

2 teaspoons omam/carom seeds/ajwain ( you can reduce the quantity to 1 teaspoon when you are making it for the first time)

1 teaspoon channa dal/bengal gram

1 teaspoon urad dal/husked and split black gram

10 curry leaves( roughly torn)

10-15 shallots ( chopped)

lemon size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract the juice)

2-3 teaspoons sambar powder ( adjust spice according to the heat of your sambar powder)

3 cups of water

salt to taste

Method:

1. Heat a kadai/wok or a heavy bottom pan with oil over low flame.

2. Add the channa dal, urad dal and when they start turning light brown, add the mustard seeds and the carom seeds.

3. When the mustard starts to splutter, add the curry leaves and the chopped shallots.

4. Add the sambar powder , salt and let the shallots fry over low flame for 1-2 minutes.

5. Add the extracted juice of tamarind and water.

6. Partially cover and cook over medium flame till the kuzhambu becomes thick.

Chef tip : This step will take at least 15 minutes . You can serve this kuzhambu in a thinner consistency also. But, I like to serve it a little thick. 

Your traditional Omam Vathal kuzhambu is now ready to be served along with rice, ghee and appalam.

Happy Cooking !

With love,

Masterchefmom