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
Ashgourd (White Pumpkin)
1 small lemon size
Toor Dal (Pigeon pea)
Ghee (Clarified butter)
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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!!!
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