Thalagam | An ode to my Patti (grandmother)

by Priya
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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.

shhh-secretly-challenge

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.

Thalagam brings out an emotion which no other brings out. Love for Tenkasi and lovefor my grandmother, its all there. A beautiful medley of vegetables
Tenkasi Temple Gopuram Entrance

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 🙂

Thalagam brings out an emotion which no other brings out. Love for Tenkasi and lovefor my grandmother, its all there. A beautiful medley of vegetables

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)
Thalagam brings out an emotion which no other brings out. Love for Tenkasi and lovefor my grandmother, its all there. A beautiful medley of vegetables
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
FOR THE CURRY
TO GRIND
FOR TEMPERING
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
FOR THE CURRY
TO GRIND
FOR TEMPERING
Thalagam brings out an emotion which no other brings out. Love for Tenkasi and lovefor my grandmother, its all there. A beautiful medley of vegetables
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
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13 comments

Priya Vj October 15, 2019 - 4:54 pm

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.

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Mayuri Patel October 15, 2019 - 4:55 pm

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.

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The Girl Next Door October 15, 2019 - 5:10 pm

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. 🙂

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Lalitha Hari October 15, 2019 - 5:43 pm

Love your blog. Explore more and more traditional recipes.

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Priya Satheesh October 15, 2019 - 8:55 pm

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.

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Kalyani October 17, 2019 - 3:15 am

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 🙂

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Lathiya October 17, 2019 - 9:49 pm

What a nostalgic moment behind the food. I never heard of this but this look interesting with 7 types of vegetables.

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Sujata Roy October 20, 2019 - 8:54 am

Lovely pictures of your amma and patti. Such a nostalgic post. Really loved it. Loved the recipe too. Bookmarking it to try sometime.

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Rafeeda - The Big Sweet Tooth October 20, 2019 - 11:07 am

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…

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Archana October 20, 2019 - 10:34 pm

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.

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Jayashree T.Rao October 21, 2019 - 1:14 pm

It’s so nice to get these old recipes which are forhgotten. I shall surely try it sometime. Awesome share for the theme.

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NARMADHA November 22, 2019 - 7:52 am

Lovely reading about your family recipe and your grandmother. Looks so tempting and delicious. I need to try this soon.

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seema sriram December 1, 2019 - 9:19 am

Paatis recipes and stories stay etched in memory for ever. So glad yu chose the classic thalagam kozhambu to showcase the cuisine

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