Recipes
Thalagam Kuzhambu Recipe
Prep Time | 45 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the vegetable mix
- 1. g Pumpkin - 30 - cut into cube White, no seeds
- 2. g Pumpkin - 30 - cut into cube Red, no seeds
- 3. Banana - 1/2 - - cut into cube raw
- 4. in Cheppankizhangu - 3-4 small sized - cut4 pieces Colocasia rhizome / Taro root / Arbi
- 5. Potato - 1 medium size - cut into cube
- 6. Carrot - 1 small size - cut into cube
- 7. inch French Beans - 5-6 nos. - 1cuts
- 8. inch Avaraikkai - 5-6 nos. - 1cuts Indian Broad Beans
- 9. g Brinjal - 10- cut into cube Egg plant
- 10. g Green mochakkai - 30- as is only the seeds
- 11. Peas - 20 g. - as is fresh
- 13. Turmeric powder - 1/2 tsp.
- 14. salt to taste
- 15. Jaggery - 1 tsp. powder form
- 16. Oil - 2 tbsp pref. Coconut
- 17. Coconut - fresh grated - 30 g.
- 18. Tamarind - 1 tbsp fresh / paste
For the dry masala powder
- 1. Toor Dal - 1 tbsp pigeon pea
- 2. Rice - 1 tbsp raw
- 3. Urad dal - 1 tbsp
- 4. Channal dal - 1 tsp
- 5. Dhania - 1 tbsp coriander seeds
- 6. Asafoetida - 1 pinch
- 7. Sesame seeds - 1 tbsp.
- 8. Red chillies - 10-12 nos. dried
- 9. leaves Seasoning ingredients - Oil mustard seeds (1/2 tsp.), curry- 2-3 sprigs leaves
Instructions
For the dry masala powder
- Dry roast all required ingredients.
- Grind the mixture to a powdered consistency and place aside.
For the vegetable gravy
- Fry coconut in oil until golden brown and leave aside.
- Cook the vegetables together, adding salt and turmeric.
- Add the tamarind paste to the vegetables and boil for 2-3 minutes.
- Add jaggery and simmer for 2-3 minutes.
- Add the masala powder and coconut and simmer until a gravy consistency forms.
- Fry the seasoning ingredients in oil until the mustard seeds start to splutter and add to the vegetable gravy.
- Serve hot with rice or pongal. This can also be served with rotis.