THALAGAM KUZHAMBHU RECIPE | THIRUVATHIRAI THALAGAM RECIPE

Thalagam kuzhambu or kootu is a wonderful delicacy, a very common delicacy made by  Tirunelveli Brahmins. This is made mainly during Pongal festival or for Thirvathirai festival. Since Thirivadirai is on Jan 5 2015 (tomorrow), i thought i will post this today. I have already posted Thiruvathirai kali and 7 kari kootu. This Thalagam is similar to ezhukari kootu, but has it is unique in its flavour and taste. We had this for today's lunch. I have few traditional recipes to be posted in this week. I am back from my vacation and have loads of experience  and recipes to share with you all. Stay tuned for more interesting recipes from Jeyashri's kitchen.

Thaalagam Kootu

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 6

     Mixed Vegetables*    3 cups
     Coconut      1/2 Cup
     Tamarind     a small lemon size
     Sesame seeds   2 tbslp
     Coriander seeds    1 tblsp
     Toor dal      1 tblsp
     Urad dal     1/2 tblsp
     Vendayam |methi seeds   1/2 tsp 
     Raw rice     1 tblsp
     Red chili     5-6
     Salt     as needed
     Turmeric powder    1/4 tsp
     Sesame oil   2 tsp
     Powdered Jaggery    1/2 tsp 
     Mustard seeds    1/4 tsp
     Curry leaves    few 
     Asafoetida     2 pinches
*I used  mochai, avarakkai(broad beans), raw banana( vazhakkai), chayote(chow chow), yam(sennai kizhangu), beans,  Yellow pumpkin and white poosanikai. You can add sweet potato, Brinjal(kathrikkai) too.
     

Method:

• Mochai only pressure cook and keep. Rest all veggies cut into big cubes.
• Take 2 cups of tamarind extract . Add the veggies in a pan and the tamarind water. Add asafoetida and salt and boil till the veggies are become soft. Do not over cook them.
• Dry Roast the sesame seeds till golden brown and keep aside.
• Add a spoon of oil and roast the coriander seeds(dhaniya), toor dal,methi seeds, urad dal, raw rice and redchili. When they are golden brown take it out and add the grated coconut. Roast till golden brown. Allow this to cool .

• Grind this along with the coconut . You can add water while grinding. 

• When the vegetables are cooked  add the ground paste to this.  

• Add water to get the right consistency. Add jaggery.Temper with mustard seeds and curry leaves in sesame oil. 

• Thalagam kootu | kuzhambu is ready to serve. You can have this with plain hot rice too.

Notes:

1. Kopra can be replaced with fresh coconut. In that case no need to roast it. 
2. No need to add any cooked dal as the raw rice, sesame seeds will give nice thickness to the kuzhambu.

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