Thaalagam (Serves 2)

This dish comes from Tirunelveli and is one of my favorites for a typical Tambram Sunday brunch

For the Thaalagam :

·         Vegetables that you will use in Sambhar (1 cup)

·         Tamarind soaked in water for 30 mins (1.5 cups of this water)

·         Salt

·         Turmeric Powder

·         Jaggery

·         Mustard seeds

·         Oil

·         Curry leaves

For the Masala : (2 spoons each)

·         Sesame Seeds

·         Rice

·         Oil

·         Red Chillies

·         Chana Dal

·         Coriander Seeds

·         Coconut - Scraped

Dry roast the sesame seeds, rice (i.e., without oil). In a little oil, roast the red chillies,chana dal and coriander seeds. Grind the above with the coconut scrapings into a paste. Keep aside. Boil the vegetables in tamarind water with salt and turmeric powder. Add the paste and boil. Now add the jaggery. Cook till done (till the raw masala smell goes away and the vegetables are fully done) Season it with mustard seeds, curry leaves .Roast some coconut scrapings till they are golden brown. Add this to the thaalagam.

Serve hot with a steaming hot plate of white rice and potato curry and karudaam /vadaam

Tips :

Always serve thaalgam with hot rice. You can add as many vegetables as you want - plantain , yellow pumpkin , white pumpkin etc are show stealers. Never add ginger / garlis / onion to this dish.