A traditional gravy that works well with rice and dosa

Thalagam is a traditional Tirunelveli dish. It is eaten mainly along with hot rice; it also makes for a great side dish for adai and dosa. I learnt this recipe from my mother.

Red chilles - 7

Toor dal - 3 tsp

Channa dal - 3 tsp

Methi seeds - half tsp

Coconut - (grated) 1 cup

Sunflower oil


Potato, carrot, white pumpkin, red pumpkin, drumstick, etc., cut into big pieces.

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  • Cooking instructions

    Soak a little tamarind in water for about half-an-hour.

    Fry ingredients from one to four until golden brown and keep aside.

    Fry grated coconut until golden brown and set aside.

    Make a fine paste of both.

    Boil the vegetables in tamarind syrup, add salt and a pinch of turmeric powder.

    When the vegetables are cooked, add the paste and boil for about 10-15 minutes.

    Season with asafoetida, mustard seeds and curry leaves. Serve hot.