Omam Kuzhambu

Generally I prepare omam kuzhambu when we return home from a vacation, or after attending a wedding ceremony for few days. I make omam kuzhambu and serve with hot steaming rice & roasted papad (sutta appalam), when we crave for a home-cooked food that soothes our stomach.

IMG_7383Health Benefits: Omam (ajwain / carom seeds / Bishop’s weed) are tiny seeds resembling cumin seeds of distinctive flavor & bitter taste. It contains thymol, a substance found in thyme seeds and has same medicinal properties like anti-cancerous, anti-inflammatory, anti-fungal, anti-microbial, anti-spasmodic, etc. It is used in Ayurvedic medicine mainly to treat stomach ache, indigestion, gastritis & flatulence; its decoction treats nausea & headache; its vapour acts as a broncho-dilator and relieves chest & nasal congestion.

IMG_7335How to include omam seeds in our daily food: While cooking these seeds its bitter taste needs to be masked by adding ingredients that are sweet or sour. You can use omam in some of the recipes as below :

  • Roti, paratha, bread, or cookies – sprinkle few seeds into the dough.
  • Oma podi, bajji (gram flour fritters) – powdered seeds can be added into water while making the dough.
  • Any curry, gravy, or kuzhambu – omam may be added while tempering or mixed into the gravy in powder form.


Now let us look into the recipe for omam kuzhambu:

Time taken  : 30 min

Yields : Approx. 400 ml


  1. Drumstick (murungai) – 2 Nos.
  2. Brinjal (katharikai) – 1 No.
  3. Tamarind – gooseberry sized
  4. Sesame oil (nallennai) – 1 tbsp
  5. Fenugreek seeds (vendhayam) – 1 tsp
  6. Turmeric powder (manjal thool) – 1 tsp
  7. Powdered jaggery (vellam) – 1 tsp
  8. Salt – ¾ tsp

     For masala:

  1. Sesame oil – 2 tsp
  2. Red chillies – 6 Nos.
  3. Pepper corns – ½ tsp
  4. Carom seeds (omam) – 1 tsp
  5. Coriander seeds (dhania) – 1 tbsp
  6. Shallots (chinna vengayam) – 8 Nos.
  7. Ginger – 1″ piece

Cooking Method :

  • Preparing masala: We need to roast pepper (medium flame), chillies, coriander seeds & omam (low flame) in 1 tsp oil, saute shallots & ginger in 1 tsp oil & grind them into a fine paste as shown below.

masala grinding

  • Tamarind can be soaked in hot water or microwave for 1 min before extracting its juice (about 500 ml) and keep it aside.
  • Heat the pan with oil & add fenugreek seeds, drumstick & brinjal.
  • Add turmeric powder & saute the veggies until they are coated with oil.
  • Add tamarind juice & ground masala and bring it to a boil.
  • Close the pan with a lid and simmer until veggies cooked soft & are infused in the masala .
  • Add salt & jaggery and cook for 2 min in low flame and remove from heat.
  • Serve omam kuzhambu after adding the tempering.

Tips: We can use any other vegetable, tubers (kizhangu) or legumes (payaru vagaihal) for making this kulzhambu as below:

pulikulambu veg


52 Comments Add yours

  1. Nirathya says:

    Will try this for sure , thank you Meghala 🙂

    1. Megala says:

      Thanks ! 🙂

  2. How lucky, have stumbled on your blog. Have the opportunity to learn Authentic Indian cuisine.

    1. Megala says:

      It is my pleasure ! Thanks for stopping by !!

      1. No problem. Looking forward to your posts!

  3. Aruna says:

    What a lovely recipe! I really need to follow your blog more closely 🙂

    1. Megala says:

      Thank you !

  4. My Real Dish says:

    Looks so good!

  5. Wonderful kuzhambu recipe Megala. Will try this soon. Thanks for sharing.

    1. Megala says:

      Thanks !

  6. Savvy Raj says:

    Just tried making it today for lunch , everyone loved it at home . Thank you Megala.💙

    1. Megala says:

      So happy to hear that, thank you so much !

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