Thalagam (ezhu kari kootu) is a special neivedhyam dish made on every Thiruvathirai festival. This yummy thalagam is served with Thiruvathirai Kali. I always wonder how this would be a combination for Kali which is a sweet dish. But this tradition has been followed by all. We can serve this with Kali or we can also mix this thalagam with white rice.
| Preparation Time | 10 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
Ingredients:
| Brinjal | 1 |
| Senai | 1 small piece |
| Ashgourd | 1 small piece |
| Ladysfinger | 5 |
| Potato | 1 |
| Carrot | 1 |
| Raw Banana | 1 small size |
| Tamarind | 1 small lemon size |
| Turmeric | 1/4 teaspoon |
| Hing | a pinch |
| Salt | To Taste |
For Grinding:
| Red Chillies | 6 |
| Sesame seeds | 1 teaspoon |
| Thur dal | 2 teaspoon |
| Raw Rice | 1 teaspoon |
| Grated Coconut | 1/2 Cup |
| Cooking oil | 2 teaspoon |
For Seasoning:
| Ghee / Cooking oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Fenugreek seeds | 1/2 teaspoon |
| Curry leaves | few |
Method:
- Soak the tamarind in the water and extract the juice and keep it separately.
- Soak the raw rice in water for 10 minutes. Meanwhile wash and chop the vegetables for the thalagam into cubes as we cut for the sambar and soak it in water. The reason for this is raw banana, potatoes tend to become black if we keep it open. So it is always good to soak the chopped vegetables in water
- Heat the oil in the pan and fry the thurdal, sesame seeds, red chillies in the oil.Once the dhal becomes light golden color add the grated cocunut and fry it till it becomes light brown color
- Allow the fried ingredients to cool off and then take it to the mixer and grind all these into a fine paste in a mixer along with the soaked raw rice.
- Cook the vegetables in the pan with a pinch of turmeric, and when the vegetables are half-cooked, add the tamarind extract, hing and salt and let it boil for 5 minutes in high flame.
- Finally add the ground paste and allow it to boil for 5 minutes and then remove from flame
- Heat another pan with oil and add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds and curry leaves and fry till the fenugreek seeds turn golden brown color. Add these seasoned ingredients to the thalagam and mix well
- The delicious Thalagam is ready for neivedhyam or for serving
Note:We can also add cooked chickpeas and peanuts which will add a nice flavour to the thalagam
My mom used to add Avarakaai(broad beans). So we can ignore ladysfinger and add broadbeans also
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