HungryForever

Thalagam Kuzhambu Recipe

A special South Indian dish that goes well with yellow pongal, idlis, or even steamed rice.

Servings	Prep Time
3	45minutes

Servings	Prep Time
3	45minutes

Ingredients

For the vegetable mix

1.g Pumpkin – 30 – cut into cubeWhite, no seeds
2.g Pumpkin – 30 – cut into cubeRed, no seeds
3. Banana – 1/2 – – cut into cuberaw
4.in Cheppankizhangu – 3-4 small sized – cut4 piecesColocasia 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. – 1cutsIndian Broad Beans
9.g Brinjal – 10- cut into cubeEgg plant
10.g Green mochakkai – 30- as isonly the seeds
11. Peas – 20 g. – as isfresh
13. Turmeric powder – 1/2 tsp.
14. salt to taste
15. Jaggery – 1 tsp. powder form
16. Oil – 2 tbsppref. Coconut
17. Coconut – fresh grated – 30 g.
18. Tamarind – 1 tbspfresh / paste

For the dry masala powder

1. Toor Dal – 1 tbsppigeon pea
2. Rice – 1 tbspraw
3. Urad dal – 1 tbsp
4. Channal dal – 1 tsp
5. Dhania – 1 tbspcoriander seeds
6. Asafoetida – 1 pinch
7. Sesame seeds – 1 tbsp.
8. Red chillies – 10-12 nos.dried
9.leaves Seasoning ingredients – Oilmustard 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.