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 thalagam with Kali or we can also mix this thalagam with white rice. This ezhu kari kootu as the name suggests, we use 7 different seasonal root like sweet potato, yam, tara root, broad beans , yellow pumpkin, white pumpkin and raw banana. The seasonal veggies add a unique flavor to the curry.
Tips for making Thalagam:
- Try to get seasonal root vegetables which are conventionally.
- Toor dal, sesame seeds both gets fried too quickly. So keep the flame low and fry the toor dal first and finally toss the sesame seeds and fry for few seconds.
- We can add cooked chickpeas or cooked raw peanuts and make this thalagam more interesting.
You may want to try:
- Kadamba Sambar
- Poondu Milagu Kuzhambu
- Manthakkali Kai Kuzhambu
- Vendhaya Keerai Kara Kuzhambu
- Pavakkai Pitlai
Recipe card for Thrivathirai Thalagam (7 Kari Kootu):
Thiruvathirai Thalagam Kuzhambu (7 Kari Kootu)
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 152kcal
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 Lemon Size Tamarind
- 0.25 teaspoon Turmeric Powder
- Asafoetida (Asafetida / Hing) a pinch
- 1½ teaspoon Salt To Taste
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
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 waterNote - 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 Dal 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
Nutritional Info
Nutrition Facts
Thiruvathirai Thalagam Kuzhambu (7 Kari Kootu)
Amount Per Serving (0.5 Cup)
Calories 152
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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Instructions with Step by Step Pictures:
- 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
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| Thrivathirai Thalagam (7 Kari Kootu) |
