Thambhuli -Ajwain leaves in yogurt

Indian cuisine is all about rich aromatic spices and herbs. From rasam powder to garam masala, there must be some gazillion recipes with exotic spices like saffron to a more down to earth coriander..each having its own character, aroma and flavor. Today's showcase - Ajwain or Carom, a well known herb, famous for its medicinal properties and for its aroma..almost like thyme only stronger. Member of the parsley family, ajwain's main flavor comes from thymol, the essential oil that makes thyme taste like thyme. But while thyme is floral and sweet, ajwain is sharp. The ajwain seed is mostly used in breads, biscuits, naans and parathas. Due to its strong flavor it does not pair well with every spice and herb.  

The combo of ajwain leaves and yogurt called thambhuli in Kannada is a southern delicacy. It is a no-cook recipe and  traditionally enjoyed with steaming hot rice.  Can also be great as a dip, side or a raita. 

 

In a saucepans, heat 1/2 tsp of oil and roast jeera/cumin- 1/2 tsp, pepper corns - 5-6, now add 5-6 leaves of ajwain, washed and clean. Roast on low flame till the leaves become mushy and give off an aroma. Wait till it cools, add 1-2, Thai peppers or as per taste and salt and grind into fine paste. you can store this paste (without the yogurt) for up to a week in the refrigerator.

Add yogurt...about 1/2 to3/4 cup, depending on how strong or mild you want the flavors.

For tempering: In 1/2 tsp oil add mustard, let it pop, add curry leaves.

Enjoy as a chatni with hot rice or as a dip.