Thalagam | An ode to my Patti (grandmother)

Here is presenting to all Thalagam, one of my favourite version of vegetable curry that can come of a TamBrahm kitchen

It is that time of the month, where we bloggers from Shhhhh Cooking Secretly Challenge went on a food travel to TamilNadu. Though i have never stayed in TamilNadu for long periods of time, it holds a special place because i was born in a small Town called Tenkasi in TN.

Tenkasi, is an emotion, its where i learnt about Tamil as a language, where i had amazing food made by my Maternal grand mother Lokanayaki patti. An amazing cook and human being and i miss her every single day. Though Thalagam is traditionally made during Thiruvathirai (Markazhi month – Dec/Jan) with Kali, my patti used to make it during summer vacation too when we used to visit her :). I owe my love for kolam and tamBrahm cooking to her.

When it was announced that this month we would concentrate on the cuisine from TamilNadu, i was very clear that i wanted to make Thalagam. My partner for this month Namradha who blogs at NAMSCORNER gave me hing and urad dal as my secret ingredients to work with for making Thalagam. In turn i gave her black pepper and urad dal to her. Namradha used these ingredients to create a traditional podi, Kavepellai Podi. This podi would be delicious with idli, dosa or even mixed in ghee rice 🙂

A little about making Thalagam

1. Unlike other sambar varities, it does not have coriander seeds ground masala
2. Traditionally we use 7 different types of vegetables to make this medley
3. Vegetables used are – Brinjal, yellow pumpkin, cluster beans or beans, raw banana, carrots, mochai, potato, broad beans etc

It is usually served with sweetend rice called Kali, since i am not too fond of this, i make plain steamed rice. I serve the thalagam with rice (with ghee) and some vadam or pappad.

Print Recipe

Thalagam | An ode to my Patti (grandmother)

Course

Side Dish

Cuisine

Indian

Keyword

Shhhhh Cooking Secretly Challenge, at200deg, homecooking, rice, vegetarian

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

FOR THE CURRY

• 3 cup cut vegetables (as mentioned in the post)
• 1/3 cup cooked toor dal (optional)
• 1 tsp Turmeric powder
• 1 ball lemon sized tamarind ball (soaked in warm water)
• Salt (according to taste)
• 1 tbsp Jaggery powder

TO GRIND

• 1 tbsp udal dal
• 1 tsp methi seeds
• 5-7 nos dried red chillies
• 1/2 tsp Raw rice
• 1 tsp Oil (to saute)
• 1/2 cup fresh coconut

FOR TEMPERING

• 1 tbsp Oil
• 2 tsp mustard seeds
• 2 sprigs Curry leaves
• 1/2 tsp Hing/ asafoetida powder

Course Side Dish Cuisine Indian Keyword   Shhhhh Cooking Secretly Challenge, at200deg, homecooking, rice, vegetarian Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients FOR THE CURRY 3 cup cut vegetables (as mentioned in the post) 1/3 cup cooked toor dal (optional) 1 tsp Turmeric powder 1 ball lemon sized tamarind ball (soaked in warm water) Salt (according to taste) 1 tbsp Jaggery powder TO GRIND 1 tbsp udal dal 1 tsp methi seeds 5-7 nos dried red chillies 1/2 tsp Raw rice 1 tsp Oil (to saute) 1/2 cup fresh coconut FOR TEMPERING 1 tbsp Oil 2 tsp mustard seeds 2 sprigs Curry leaves 1/2 tsp Hing/ asafoetida powder

Instructions

1. In a bowl, add warm water and soak the tamarind for 5-10 minutes.
2. Cut brinjal, pumpkin, potato, beans, carrots etc medium big in size and set aside
3. In a big vessel, add the vegetables, salt and tamarind extract and cook them together till the vegetables are 90% cooked.
4. Saute all the ingredients mentioned in grind (except coconut).
5. Grind the sauteed ingredients with fresh coconut to a smooth paste
6. Add the paste and a cup of water to the vegetables and bring it to a boil
7. Optional : at this stage if required cooked toor dal can be added ( i don't add it while making Thalagam as the rice in the ground mixture provides a nice texture to the curry).
8. Temper the vegetables with mustard and curry leaves.
9. Add a small piece of jaggery to bring this beautiful curry together