Thalagam | An ode to my Patti (grandmother)
Servings Prep Time
4people 30minutes
Cook Time
30 minutes
Servings Prep Time
4people 30minutes
Cook Time
30 minutes
Ingredients
FOR THE CURRY
TO GRIND
FOR TEMPERING
Instructions
  1. In a bowl, add warm water and soak the tamarind for 5-10 minutes.
  2. Cut brinjal, pumpkin, potato, beans, carrots etc medium big in size and set aside
  3. In a big vessel, add the vegetables, salt and tamarind extract and cook them together till the vegetables are 90% cooked.
  4. Saute all the ingredients mentioned in grind (except coconut).
  5. Grind the sauteed ingredients with fresh coconut to a smooth paste
  6. Add the paste and a cup of water to the vegetables and bring it to a boil
  7. Optional : at this stage if required cooked toor dal can be added ( i don’t add it while making Thalagam as the rice in the ground mixture provides a nice texture to the curry).
  8. Temper the vegetables with mustard and curry leaves.
  9. Add a small piece of jaggery to bring this beautiful curry together