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Ingredients

Adjust Servings:
1 Brinjal
25 g Yam (Senai)
25 g Ashgourd (White Pumpkin)
25 g Pumpkin (Yellow)
25 g Sweet Potato
0.5 Raw Banana
1 Tara Root
1 small lemon size Tamarind
0.25 Teaspoon Turmeric Powder
a pinch Asafoetida (Asafetida / Hing)
To Taste Salt
For Grinding
6 Red Chili
1 Teaspoon Sesame seeds
2 Teaspoon Toor Dal
1 Teaspoon Raw Rice
0.5 Cup Grated Coconut
2 Teaspoon Oil
For Tempering
1 Teaspoon Ghee (Clarified butter)
1 Teaspoon Mustard Seeds
0.5 Teaspoon Fenugreek seeds
Few Curry Leaves

Nutritional information

152
Calories
1.2g
Fat
25.5g
Carbs
11.1g
Protein
200g
Serving Size

Thiruvathirai Thalagam Kuzhambu (7 Kari Kootu)

Thalagam also called as Ezhu Kari Kootu is a special Naivedyam made on Thiruvathirai Festival

Thalagam is a traditional Tirunelveli Delicacy made using multiple seasonal vegetables. For Thiruvathirai Festival it's served with Thiruvathirai Kali as an offering to god

Features:
  • Naivedyam (Offering to God)
  • Traditional Recipes
Cuisine:

Ingredients

  • For Grinding

  • For Tempering

Directions

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Thalagam is a traditional Tirunelveli Delicacy made using multiple seasonal vegetables. For Thiruvathirai Festival it's served with Thiruvathirai Kali as an offering to god
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Thiruvathirai Thalagam Kuzhambu (7 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. This Kuzhambu will also be made during the Pongal Festival. Usually this season is a harvest season hence lot of vegetables are made available. We use atleast seven different types of vegetables to make this kuzhambu. Also it’s in thick consistency hence its also called 7 kari kootu. 

We prepare Thalagam for Aadi Chevvai as well. Refer this link for the detailed narration about Aadi Chevvai.

Thalagam

Thiruvathirai Thalagam Kuzhambu (7 Kari Kootu)

Course: Festival, Kootu varieties (Stew), Kuzhambu
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Sowmya Venkatachalam
Thalagam is a traditional Tirunelveli Delicacy made using multiple seasonal vegetables. For Thiruvathirai Festival it's served with Thiruvathirai Kali as an offering to god
Print Recipe

Ingredients

  • 1 Brinjal
  • 25 g Yam (Senai)
  • 25 g Ashgourd (White Pumpkin)
  • 25 g Pumpkin (Yellow)
  • 25 g Sweet Potato
  • 0.5 Raw Banana
  • 1 Tara Root
  • 1 small Tamarind lemon size
  • 0.25 tsp Turmeric Powder
  • Asafoetida (Asafetida / Hing) a pinch
  • Salt To Taste

For Grinding

  • 6 Red Chili
  • 1 tsp Sesame seeds
  • 2 tsp Toor Dal
  • 1 tsp Raw Rice
  • 0.5 cup Grated Coconut
  • 2 tsp Oil

For Tempering

  • 1 tsp Ghee (Clarified butter)
  • 1 tsp Mustard Seeds
  • 0.5 tsp Fenugreek seeds
  • Curry Leaves Few

Instructions

Extract the Tamarind Juice. You can skip this step if you are using Tamarind Extract

  • Soak the tamarind in the water (preferably in a warm water) and extract the juice and keep it separately.

Chop the Vegetables

  • 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
    Note - You can use any available seasonal vegetables for Thalagam

Prepare the masala

  • Heat the oil in the pan and fry the Toor Dal, Sesame seeds, Red chillies in the oil.Once the Dall becomes light golden color add the grated coconut and fry it till it becomes light brown color

Grind the Masala

  • 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

  • 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.

Add the Ground Paste

  • Finally add the ground paste and allow it to boil for 5 minutes and then remove from flame

Let's do the Tempering

  • 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

Its Serving Time!

  • Serve the delicious Thalagam with Thiruvathirai Kali and slurp!!!

Video

Notes

Nutritional Info

Nutrition Facts
Thiruvathirai Thalagam Kuzhambu (7 Kari Kootu)
Amount Per Serving (152 Calories)
Calories 157.4 Calories from Fat 11
% Daily Value*
Fat 1.2g2%
Carbohydrates 25.5g9%
Protein 11.1g22%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps

1
Done
10 mins

Extract the Tamarind Juice. You can skip this step if you are using Tamarind Extract

Soak the tamarind in the water (preferably in a warm water) and extract the juice and keep it separately.

2
Done
10 min

Chop the Vegetables

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
Note - You can use any available seasonal vegetables for Thalagam

3
Done
5 mins

Prepare the masala

Heat the oil in the pan and fry the Toor Dal, Sesame seeds, Red chillies in the oil.Once the Dall becomes light golden color add the grated coconut and fry it till it becomes light brown color

4
Done
2 mins

Grind the Masala

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.

5
Done
10 mins

Cook the Vegetables

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.

6
Done
5 mins

Add the Ground Paste

Finally add the ground paste and allow it to boil for 5 minutes and then remove from flame

7
Done
2 mins

Let's do the Tempering

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

8
Done

Its Serving Time!

Serve the delicious Thalagam with Thiruvathirai Kali and slurp!!!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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6 Comments Hide Comments

What is Tara Root in local lingo- Tamil or Telugu..??
What other uses does this root have and the purpose of adding it in Thalagam..

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