This is a wonderful delicacy served by Tirunelveli Brahmins, and it is a pretty common meal in the surrounding area. While similar to ezhukari kootu, this Thalagam has an unique sesame seed flavor that distinguishes it from the latter. In this thalagam kuzhambu recipe, we use only vegetables that are locally produced . Neither sambar powder nor cooked dal are required in this thalagam kuzhambu recipe. It is a vegetarian dish
What you’ll need:
Snake Gourd/Pudalangai – 1 Medium size
Carrot - 1 cup cubed
Drumstick - 2 cut into finger sized pieces
Yellow Pumpkin– 1 cup cubed
Bangalore Kathirikai/Chow Chow-1 cup cubed
Seppankizhangu/Colocasia.-1 cup cubed
Tamarind – 1 lime size ball
Asafoetida Powder – a pinch
Salt to taste
To grind
Fresh scraped coconut – 1 cup
Tuvar dal – 1 tsp
Urad dal- 1 tsp
Sesame seed (black)-2 teaspoon
Dried Red Chillies – 3 to 4
Rice - 1 teaspoon
For Tempering:
Groundnut oil - 1 teaspoon
Mustard Seeds – 1 teaspoon
Urad dal-1 teaspoon
Curry Leaves a few
Method
Soak the tamarind in 1 cup of hot water for 10 minutes.
Add another cup of water and squeeze out a thin tamarind extract.
Heat a Kadai, with a tsp of oil, fry all the ingredients mentioned under “roast and grind” till the coconut turns brown.
In pressure cooker, add the tamarind extract
Next , add Asafoetida Powder , and salt to taste.
Let this boil on medium flame till the vegetables are cooked and the raw smell of the tamarind disappears.
Close the pressure cooker and let it cook for one whistle.
On opening the pressure cooker add the ground coconut paste let it come to a boil.
Grind it into a smooth paste adding about ¼ cup of water.
Now add the ground coconut paste let it come to a boil.
Then add jaggery and mix well and let it simmer for 4 to 5 minutes.
Add fresh curry leaves and mix
Heat the tadka spoon add oil.
Add the mustard seeds once they crackle add urad dal.
Pour it over the prepared Thalagam and mix well
Thalagam is ready. Serve with hot rice and marachini applam
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