Thalagam Kuzhambu | Pongal Special from Tamilnadu

It's amazing to note that most of our Indian festivals (and therefore rituals and food) revolve around the seasons  : Holi to celebrate the arrival of spring and Pongal / Sankrathi / Lohri to celebrate the Harvest Festival (much like the Thanksgiving festival of the West), Onam etc .

I had earlier posted for this Pongal festival :  

• Kalkandu Pongal (rock candy sugar pongal)
• Chakkarai Pongal - ver 2 
• Thinai Khara Pongal
• Classic Ven Pongal
• Oats Pongal (savoury version)
• Oats Chakkarai Pongal
• Chakkara pongal  - ver. 1
• Quinoa Ven Pongal
• Ellu-Bella (Jaggery-sesame trail mix - GF and Vegan)

Today, we see how to make “Thalagam Kuzhambu” (also called Thalagam) that’s made in the Tirunelveli side of Tamilnadu and served with Manjal Pongal. We however, relished this as a breakfast with Rava Pongal (semolina and split green gram based Pongal). 

Let’s get to the recipe.

Prep time - 20 mins, Cook time - 20 mins , Serves - 6 adults generously 

Thalagam Kuzhambu - Pongal special Vegan, GF Side Dish. 

{This dish is also made for Aridra Darshanam around the Pongal festival}

Cuisine : South Indian , Course: Side Dish {This can also be a side dish for Chapati / Poori / Curd Rice or even Steamed rice)

Ingredients to make Thalagam:

• Mixed vegetables - Cut into big chunks - 2 cups **
• Tamarind - one medium gooseberry size - soaked in 1 cup of hot water
• Salt - to taste
• Turmeric - ½ tsp
• Gingelly / Sesame / Coconut oil - 2 tablespoon (divided use)
• (**I used Ashgourd, Drumsticks (Murungakkai) Red Pumpkin (Parangikai), Chow Chow, Raw Banana (Vazhakkai), Arbi / Colocasia (Sepankizhangu), Flat beans (Avarakai), Sweet Potato and French Beans. Brinjal may also be used, but I didn’t use). You may use few or all of these  vegetables.  You may also add Mochai (shelled field beans)

To grind:

• Coconut - ½ cup
• Urad Dal - 1 TBSP
• Channa Dal - 1 TBSP
• Dry Red chillies - 8 to 10 (I used Guntur Chillies)
• Asafoetida - ¼ teaspoon (or a generous pinch)
• Raw rice - 1 TBSP
• Sesame Seeds - 1 TBSP

Tempering:

• Sesame Oil / Coconut Oil - ½ TBSP
• Mustard seeds - ½ tsp
• Broken Red chillies - 1 or 2
• Curry leaves - Torn

How to make Thalagam (See notes at the end of this for more details)

Stage 1 :

• Soak the tamarind in very hot water and meanwhile prep the veggies. 
• Wash and chop the vegetables into large chunks. 
• Pressure cook these vegetables with ONLY turmeric and very little water for 1-2 whistles. release pressure immediately. Drain the water and reserve. The vegetables should be slightly soft and cooked but not mushy . 
• In a pan, dry roast the sesame seeds and rice separately till they are nice and aromatic. Transfer to a flat plate. Add half the oil to the hot pan, fry red chillies, urad dal, channa dal , asafoetida till golden brown. Transfer to the same plate. 
• Now switch off flame, and add the coconut and roast in the retentive heat. Barring 2 teaspoon of the roasted coconut, add the rest to the fried and “to grind” ingredients. 
• Cool all fried ingredients and grind to a slightly coarse paste using ¼ cup or more of water.  

Stage 2:

• In the same pan or any thick deep bottomed pan, add the tamarind extract and add 1 cup more of water, let it come to a rolling boil and the raw smell of the tamarind disappears. Now add salt, ground paste and a little more water and let it all simmer in a thickish gravy and starts leaving on the sides. 
• Now add the cooked vegetables and the drained water. Adjust salt and seasonings and let it simmer on a low-medium flame for 8-9 mins, stirring occasionally. Add the reserved 2 teaspoon of roasted coconut now. Once it begins to boil, prepare the tempering. 

Stage 3:

• In a tempering pan, heat the remaining oil. Splutter the mustard seeds, curry leaves, broken red chillies. 
• Pour the tempering over the prepared Kuzhambu and serve hot.

PIN for later

Notes:

1. Vis a vis the traditional sambhar, this has no methi or dhanya (coriander seeds) for the masala. Also, traditionally following vegetables are NEVER used in this kuzhambu - Tomato, Onion or Garlic. 
2. Any combo of veggies can be used. I used what was available. Apparently a mix of minimum 7 naatu karigai (native veggies) needs to be used for this. 
3. Do not add salt while cooking the vegetables, a lot of water will be released and the veggies get overcooked. Pressure cook for just 1-2 whistles with little water and a generous pinch of turmeric.  
4. This Kuzhambu thickens quite a bit over cooling, so add a little more water while it simmers and add salt so it retains the required consistency upon cooling. 
5. It stores well under refrigeration for 3-4 days. Can be used with even Thengai SaAdam (Coconut Rice), Ellogarai (sesame flavoured rice) or even Thayirsaadam (tempered Curd rice)  

Check out the other dishes made for Sankranthi / Pongal on this blog

Ellu-Bella (Jaggery-sesame trail mix - GF and Vegan)

Chakkara Pongal (Jaggery and Rice based Pongal)

Kalkandu Pongal (rock Candy/ Mishri Pongal)

Baked Paruppu Vadai Thali

 Oats Chakkara Pongal