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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.


Recipe by S Kamala
Recipe rating: N/A
Course: KootuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make Thalagam, a delicious South Indian dish made with 7 vegetables. Perfect for festival days like Thiruvathirai and Pongal!


  • 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


  • 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.

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