Tangy Ajwain Gravy/Omam Puli Kuzhambu

Ajwain seeds are well known as carom seeds or as bishop's weeds is quite famous among Indians for its valubale medicinal uses...Raw ajwain smells almost exactly like thyme because it also contains thymol, its gives more aromatic and slightly bitter and pungent.In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. It is also traditionally known for its digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In south India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and for kids it also improves digestion and appetite.While in North India, ajwain seeds are often consumed after a heavy meal, its commonly offered after dinner parties .My grandma used to make this gravy whenever we goes to her village and this gravy is quite common in our grandma's place, when i was young i used hate this gravy at the core, but now i cant stop making this gravy often whenever i feel like having them, this gravy tastes more delicious after a day and tastes absolutely divine with fried papads..A prefect dish to enjoy during this chilled weather..sending this yummy gravy to CWS-Ajwain Seeds guest hosted by Kavita, event by me..



1+1/2cups Tamarind extract
10nos Shallots or 2nos Onions (diced)
1no Tomato
5nos Garlic pods
1tbsp Ajwain seeds (roasted & powdered)
1tsp Pepper powder
1/2tsp Cuminseed powder
1/2 tsp Fenugreek seeds
1/4 tsp Mustard
1/4 tsp Urad dal
2tsps Dhania /Coriander powder
1/2 tsp Red chilli powder
4 nos Curry leaves
1/4 cup Gingelly oil
Salt

Heat gingelly oil in a heavy bottomed pan..once the oil is hot, add the mustardseeds,urad dal and let it splutter..add the fenugreek seeds,curry leaves, fry it...add the shallot,tomato,garlic pods to the oil..fry everything well in gingelly oil..

Meanwhile mix the pepper powder, cuminseed powder,roasted ajwain seed powder,chilly powder, salt  and dhania powder to the tamarind extract..add this spiced tamarind extract to the shallots...cook them for 20 to 25 minutes in medium flame with the lid closed..stir it occasionally...once the oil get separates from the kuzhambu put off the stove...

Enjoy with hot steaming rice and papads..