Thalagam, also known as “Ezhukari Kootu,” is commonly made on festival days such as Thiruvathirai and Pongal. It is also referred to as “Pongal Kootu.” This dish is a medley of seven vegetables and is traditionally served with Thiruvathirai Kali.
Thiruvathirai Kali
Difficulty: MediumLearn how to prepare the traditional South Indian dish “Thiruvathirai Kali” and the modern techniques to make it even easier. Serve it with delicious Mixed Vegetable Kootu for a complete meal.
Thalagam
8
servings10
minutes20
minutesLearn how to make Thalagam, a delicious South Indian dish made with 7 vegetables. Perfect for festival days like Thiruvathirai and Pongal!
Ingredients
Sweet Potato – 1
Green Pumpkin – a small piece
Broad Beans – 5 or 6
Potato – 1
Yam – a small piece
Green plantain – 1/2
Green Mochai Kottai – 1 cup
Thuvar dhal – 1/2 cup
Tamarind – gooseberry size
Turmeric Powder – a pinch
Sambar powder – 1 teaspoon
Salt – 2 teaspoon or as per taste
- To fry and grind:
Bengal Gram dhal – 1 teaspoon
Red Chili – 4 to 5
Coriander seeds – 1 teaspoon
Coconut gratings – 2 tablespoons
Rice – 1/2 teaspoon
- For seasoning:
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Curry leaves – few
Directions
- Start by soaking tamarind in water for a while, then hand-squeeze to extract the juice. Set this tamarind water aside.
- Cook thuvar dal (split pigeon peas) in a pressure cooker until it’s soft and mushy.
- Cut your choice of vegetables into medium, bite-sized pieces. Place these vegetables in a heavy-bottomed vessel. Add turmeric powder, sambar powder, and salt. Pour in enough water to cover the vegetables. Cook over medium heat until the vegetables are tender.
- Pour the tamarind water into the vessel with the vegetables and bring it to a boil.
- Once the tamarind water is boiling, add the cooked dal to the mixture, stirring well.
- Meanwhile, in a separate pan, heat a teaspoon of oil. Fry the dal, chili, coriander seeds, and rice until aromatic.
- Add coconut to the fried ingredients and grind everything to a smooth paste. You may add a little water to facilitate grinding.
- Add this ground paste to the boiling mixture of vegetables, tamarind water, and dal. Stir everything together until well combined.
- For the seasoning, heat a little oil in a small pan. Add half a teaspoon of mustard seeds and a few curry leaves. Once the mustard seeds start to pop, add this tempering to the gravy.
Recipe Video