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