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
- 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.