Ajwain Gravy

Ajwain/omum has many medicinal values.I had a pack of ajwain in my store cubboard, i thought i will prepare some gravy with tamarid.We use only 1/4 tsp ,if you use more than this it will be very overpowering.All the flavours should be very mild,this is not a spicy dish.

Serve Kulambu with hot rice ,pappad and Avial.It taste delicious.

Serves-4
Duration- 30min

Ingredients

1. Tomato-1,small,cut into cubes
2. Greenchilly-2,slit
3. Ginger - 1/4 tsp,grated or ground
4. Curry leaves- 2 string
5. Turmeric powder-1/4tsp 
6. Hing-1/4 tsp
7. Salt to taste
8. Tamarid paste- 1 small gooseberry size ,soak  and extract the juice.
9. Gingelly oil- 3 tbsp
10. Mustard seeds-1/4 tsp
11. Jaggery/Palm Sugar-1/4 tsp

 To Grind

1. Ajwain- 1/ 4tsp
2. Coriander seeds-2 tsp
3. Pepper- 1/4 tsp
4. Jeera - 1 tsp
5. Rice- 1/4 tsp
6. Red chilly- 2 

 Dry roast each of them separately and dry grind them into smooth powder , bit coarse.

Method

1. Heat  oil  in  a kadai,add the mustard seeds ,when it splutters and greeenchilly ,ginger paste and curryleaves and leave it for 2 sec.
2. Add the tomato ,hing,turmeric and salt  when it turns pulpy            
3. Add the strained tamarid juice and a cup of water.
4. Allow it to boil for 10min in  medium flame till the raw smell goes.
5. Now add the ground powder and let it boil for 3min.
6. Keep it in simmer for 5 min,so that the oil floats.
7. Add the jaggery/palm sugar ,give it a stir and remove from heat.
8. Serve with hot rice and pappad. 

Tips

1.  It should be neither too spicy,do adjust according to your taste.
2. Dont increase the ajwain ,it has quite strong odor ,the kids might not prefer them.
3. Jaggery/Palm Sugar is a must as it will balance the taste.
4. If you want it to be more spicy try adding pepper alone more.