If you are reading my blog regularly, you might know that I am doing a month long non stop Blogging Marathon based on A-Z Tamil cuisine recipes. For the letter O, I found this recipe in one of the recipe booklets I saved. I liked the concept of adding omam in mor kulambu. The preparation was so different from what I make. So I just used the concept of the name and made the mor kulambu as I usually do. The omam / ajwain gave a nice flavour to the kulambu. If you can find out differences between spices, then you will surely know the difference when you taste this. Hubby and Sruti doesn’t know to differentiate and so they relished it as usual kulambu.
Usually white pumpkin, cucumber, paruppu urundai, chow chow are used in mor kulambu. But this time, I tried using radish. Usually radish makes its presence only in sambar in our house. So I don’t buy it regularly. When I visited farmer’s market, I asked the lady for 250 gm of radish and she gave me 500 gm. I didn’t know what to do with the extra 250 gm. That is when adding it to mor kulambu stuck me. So I added and it was very nice and different. Omam has so many health benefits and so I was happy I could find a recipe in which I can use it. I served this kulambu with rice, appalam and Chenaikilangu roast and it was a wonderful lunch.
Fresh Buttermilk-3 cups
Mustard and Urad Dhal-1 tsp
Curry Leaves-2 sprigs
Salt- to taste
Radish / Mullangi -250gm
For The Paste:
Channa Dhal-3 tbs
Grated Coconut-1 cup
Omam / Ajwain Seeds-1 tsp
Soak channa dhal for 1 hour.
Grind it along with coconut, ajwain seeds and green chillies to a fine paste.
Mix this along with turmeric powder to the butter milk and keep it aside.
Peel and cube the radish.
Pressure cook the radish for 3 minutes with minimum water.
Drain the cooked radish pieces and add it to the buttermilk mixture.
Heat oil and add mustard and urad dhal.
When they crackle add curry leaves and green chillies.
Add the prepared butter milk to the pan.
When the kulambu becomes frothy and is about to boil, remove from heat.
In the serving vessel add coriander leaves and salt.
Pour the kulambu over it and cover with a lid.
Serve after 5 minutes along with rice and appalam.