Thrivathirai Thalagam (7 Kari Kootu)

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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

Cook Time 20

Total Time 30

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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.

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Recipe card for Thrivathirai Thalagam (7 Kari Kootu):

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