Thalagam

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.