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.

My Amma and patti Kolam
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
- Unlike other sambar varities, it does not have coriander seeds ground masala
- Traditionally we use 7 different types of vegetables to make this medley
- 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.

Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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- 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
- 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
- 1 tbsp Oil
- 2 tsp mustard seeds
- 2 sprigs Curry leaves
- 1/2 tsp Hing/ asafoetida powder
Ingredients
FOR THE CURRY
TO GRIND
FOR TEMPERING
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- In a bowl, add warm water and soak the tamarind for 5-10 minutes.
- Cut brinjal, pumpkin, potato, beans, carrots etc medium big in size and set aside
- In a big vessel, add the vegetables, salt and tamarind extract and cook them together till the vegetables are 90% cooked.
- Saute all the ingredients mentioned in grind (except coconut).
- Grind the sauteed ingredients with fresh coconut to a smooth paste
- Add the paste and a cup of water to the vegetables and bring it to a boil
- 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).
- Temper the vegetables with mustard and curry leaves.
- Add a small piece of jaggery to bring this beautiful curry together
13 comments
Hey I too made the same 7 kari kootu variant made during thiruvadhirai..bingo !! Mild changes to the recipe as per family traditions but the end result is always lip smacking.
Old recipes handed down from generation to generation are the best. Simple, healthy and filling. Love the thalagam, as its filled with veggies. Would love to have it with steaming rice.
This is similar to the Ezhu Thaan Kootu we prepare with Thiruvathirai Kali, but with a few variations. Interesting! The Thalagam looks delicious, and I would love to try it out some time. 🙂
Love your blog. Explore more and more traditional recipes.
Bookmarking this. Will try sometime.. I am sure the freshly ground masala would have enhanced the flavour.. Sounds aromatic and tasty. Nice to know about the traditional recipe.
lovely to see pics of ur family members. I too miss my maternal grandmother who taught me so much about tambrahm cooking ! the thalagam is so similar to the one I make . For some strange reason, I love it with Veg Pongal and make it often 🙂
What a nostalgic moment behind the food. I never heard of this but this look interesting with 7 types of vegetables.
Lovely pictures of your amma and patti. Such a nostalgic post. Really loved it. Loved the recipe too. Bookmarking it to try sometime.
Such heirloom recipes are supposed to be preserved, no doubt… So glad that you chose this challenge to highlight this wonderful recipe and share it with us… Grandmothers are always a blessing…
Lovely pictures of your mother and your Patti. Loved the plan n temple too.
Traditional food is healthy and delicious too. Loved the simplicity of the dish.
It’s so nice to get these old recipes which are forhgotten. I shall surely try it sometime. Awesome share for the theme.
Lovely reading about your family recipe and your grandmother. Looks so tempting and delicious. I need to try this soon.
Paatis recipes and stories stay etched in memory for ever. So glad yu chose the classic thalagam kozhambu to showcase the cuisine