Carom seeds, also known as ajwain, are rich in medicinal and nutritive properties. They are packed with fiber, antioxidants, and essential minerals like calcium, iron, and potassium. Traditionally, ajwain is known to aid digestion, relieve gas, and reduce bloating. It contains thymol, which has antimicrobial and anti-inflammatory properties, making it effective for treating cold, cough, and respiratory issues.Ajwain is also used to ease menstrual cramps and improve metabolism. Its antifungal and antibacterial qualities make it a natural remedy for infections. Additionally, it helps in controlling acidity and indigestion, promoting gut health. Carom seeds are low in calories, yet they boost energy levels and can be beneficial in weight management.In Ayurveda, ajwain is used for its warming nature, balancing Vata and Kapha doshas. Overall, carom seeds are a versatile spice with impressive health benefits, making them a valuable addition to any diet.

Ingredients
1/2 tsp mustard seeds (sarson, kadugu)
2 tsp carom (ajwain, omam) seeds
1 tsp Bengal gram (chana dal, kadalai parupu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 large sprig curry leaves, roughly torn
10-15 shallots, chopped
A lemon sized ball of tamarind, soaked in warm water for 10 minutes and juice extracted
2-3 tsp sambar powder (recipe in this blog under “Chutneys and Powders”)
3 cups of water
Unrefined salt to taste
Method
Heat a wok or heavy bottomed pan on low heat
Add the Bengal gram and the split black lentils
When the lentils change colour, add the mustard seeds and carom seeds
When the mustard seeds start spluttering, add the curry leaves and chopped shallots
Add sambar powder and salt
Cook the shallots on low flame for 1-2 minutes
Add the tamarind juice extract and water
Partially cover and cook over low flame till the curry becomes thick
Cook for 15 minutes (for a thinner consistency, cook less)
Remove from heat and serve with steamed red/brown/millet rice and crispies (pappadoms)
Enjoy!