Thalagam (ezhu kari kootu)

[P.J.]

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Thalagam (ezhu kari kootu) is a special neivedhyam dish made on every Thiruvathirai festival. This yummy thalagam is served with Thiruvathirai Kali. I always wonder how this would be a combination for Kali which is a sweet dish. But this tradition has been followed by all. We can serve this with Kali or we can also mix this thalagam with white rice.

Preparation Time	10 mins
Cooking Time	20 mins
Servings	4

Ingredients:

Brinjal	1
Senai	1 small piece
Ashgourd	1 small piece
Ladysfinger	5
Potato	1
Carrot	1
Raw Banana	1 small size
Tamarind	1 small lemon size
Turmeric	1/4 teaspoon
Hing	a pinch
Salt	To Taste

For Grinding:

Red Chillies	6
Sesame seeds	1 teaspoon
Thur dal	2 teaspoon
Raw Rice	1 teaspoon
Grated Coconut	1/2 Cup
Cooking oil	2 teaspoon

For Seasoning:

Ghee / Cooking oil	1 teaspoon
Mustard seeds	1 teaspoon
Fenugreek seeds	1/2 teaspoon
Curry leaves	few

Method:

1. Soak the tamarind in the water and extract the juice and keep it separately.
2. Soak the raw rice in water for 10 minutes. Meanwhile wash and chop the vegetables for the thalagam into cubes as we cut for the sambar and soak it in water. The reason for this is raw banana, potatoes tend to become black if we keep it open. So it is always good to soak the chopped vegetables in water
3. Heat the oil in the pan and fry the thurdal, sesame seeds, red chillies in the oil.Once the dhal becomes light golden color add the grated cocunut and fry it till it becomes light brown color
4. Allow the fried ingredients to cool off and then take it to the mixer and grind all these into a fine paste in a mixer along with the soaked raw rice.
5. Cook the vegetables in the pan with a pinch of turmeric, and when the vegetables are half-cooked, add the tamarind extract, hing and salt and let it boil for 5 minutes in high flame.
6. Finally add the ground paste and allow it to boil for 5 minutes and then remove from flame
7. Heat another pan with oil and add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds and curry leaves and fry till the fenugreek seeds turn golden brown color. Add these seasoned ingredients to the thalagam and mix well
8. The delicious Thalagam is ready for neivedhyam or for serving

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[TD="class: tr-caption"]Thrivathirai Thalagam (7 Kari Kootu)[/TD]
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Source:Thrivathirai Thalagam (7 Kari Kootu) | Subbus Kitchen

 

[sangom]

Our method of making தாளகம் is given below; this is consumed with (மஞ்சப்)பொங்கல் on ஆடிச்செவ்வாய் days. It is not generally prepared for Thiruvadirai.

BTW, it got the name தாளகம் because in olden days the main vegetable used was the leaf stalk of one kind of சேப்பங்கிழங்கு (taro) — or சேப்பந்தடை as that leaf stalk is known in our parts among tabras.


பூசணிக்காய், வாழைக்காய், சேம்பு, இவை நறுக்கியது - மொத்தம் 2கப்

அரிசி 1 டேபிள் ஸ்பூண் - வறக்கணம் (எண்ணை விடாமல்)

முளகாப்பழம் (4 எண்ணம்), கொத்தமல்லி (1டேபிள் ஸ்பூண்), துவரம்பருப்பு (2 டேபிள் ஸ்பூண்) இவைகளை லேசாக எண்ணை சேர்த்து வறுத்தபின், வறுத்த அரிசியுடன் சேர்த்து அரைக்கணம்.

தேங்காய் (1 கப்-க்கு குறையாமல்) துருவி தனி ஆக வறுக்கணம்; இதை மேல் சொன்ன அரவைவகையறாக்களுடன் கூடப்போட்டு அரைக்கலாம்.

நறுக்கிய காய்கறிகளை உப்பு, மஞ்சள் தூள் சேர்த்து வேகவைக்கணம். வெந்தபின் புளித்தண் சேர்த்து லேசாக கொதிக்க விடவும். அரவையை சேர்த்து ஒரு கொதி வந்தபின் எடுத்துவைக்கணம். கடுகு தாளிக்கணம்.