Ingredients

• 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