Sweet Potato Thalagam

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2- chakaravalli kazhangu / sweet potato
  • 2 -katharikai / eggplant
  • 3 -4 -shepankazhangu / small dark yam
  • 100g - beans
  • 100g - carrots
  • 1/4kg - parangikai / squash
  • 100g - chenakazhangu / yam
  • 2 -vazhakai / green banana
  • For grinding:
  • 1 tbsp - thuvaram parupu (toor daal)
  • 75- ellu (sesame seeds)
  • 75 -arasi - rice
  • Now the following are actual measures for the 2 quart mixture.
  • 8-12- milagai vetral - dried red chillies
  • 1 cup - grated coconut

How to Make Sweet Potato Thalagam

  • Roast all of the ingredients to grind on medium low heat, and grind in the spice grinder. Keep aside.
  • Slice all the vegetables.
  • Add water and boil with salt and turmeric powder.
  • To this add a 1/4 inch ball of tamarind that has been soaked in hot water and strained. Add the tamarind juice in the vegetables.
  • Once the vegetables are cooked, add the ground mixture and allow to boil. Let the vegetables cook and get soft.
  • Keep a large kadai on the oven and add three or four tsps of coconut oil.
  • Add the mustard seeds and after they splutter completely, add the curry leaves and pour the boiled vegetables and stir and remove from fire. The curry is ready.
  • Recipe courtesy: Jaisruchi