Karpooravalli (Ajwain leaves) kulambhu | Gayathiri's Cookbook

Karpooravalli (Ajwain leaves) Kulambhu:

Ajwain (Karpooravalli or Omavalli) is one of the important Indian herb rich in digestive properties. Every part of the plant is used in different ways to make medicines. Ajwain leaves can be used as a remedy to cure cold symptoms and stomach ache. It is very easy to grow this medicinal plant at home.

Ajwain leaves are rich in fibre , minerals and vitamins. It also improves digestion and immunity. Rather than having it raw, try to make this kulambhu with added taste. You can eat it with plain rice without any side dish.

Ingredients:
Toordal-3 tablespoons
Coriander seeds- 3 teaspoons
Black pepper-2 teaspoons
Red chillies-6(for powder) + 2( tadka) ( reduce it to your spice level)
Dry ginger(Sukku)- 1 small piece
Sesame oil- 4 tablespoons
Mustard seeds- 1/2 teaspoon
Fenugreek seeds-1 teaspoon
Garlic cloves-15
Ajwain (Karpooravalli)leaves-20
Tamarind pulp-1.5 cups
Turmeric powder- 1/2 teaspoon
Salt-3/4 teaspoon
Hing ( asafetida)- 1/4 teaspoon


Directions:
1. Dry roast toordal till golden brown. Set aside.
2. Dry roast coriander seeds, Black pepper and red chillies until they turn golden brown. Set aside.
3. Switch off the flame. Crush one small piece of dry ginger and roast it on the heated pan until it turns golden brown. Set aside.
4. Grind all the above ingredients into a fine powder.
5. Heat 4 tablespoons of sesame oil.
6. Add mustard seeds, fenugreek seeds and red chillies. Let fenugreek seeds turn golden brown.
7. Add and sauté garlic cloves.
8. Add ajwain leaves and sauté for 2 minutes.
9. Add tamarind pulp, turmeric powder, salt and hing and boil until raw smell goes away.
10. Add the ground powder and mix well.
11. Adjust the consistency by adding little water.
12. Let it boil until thick .
13. Switch off the flame when oil oozes out.

Kulambhu is ready!!!