Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 250 g - colocasia
  • 1 cup - coconut
  • 7 to 8 - red chillies
  • 2 tbsp - channa dal
  • 1 tsp - mustard seeds
  • 2 sprigs - curry leaves
  • Tamarind, a small lemon size
  • Salt as per taste
  • 2 tbsp - oil

How to Make Thalagam

  • Wash colocasia and cook it in a pressure cooker until one whistle. Then peel the skin and keep it aside.
  • Extract the juice from the tamarind and keep it aside.
  • Take a frying pan with a little oil and fry the coconut, channa dal and red chillies until it turns golden brown.
  • Allow it to cool and powder it without adding water.
  • Take a frying pan, add oil to it and season it with mustard seeds and curry leaves.
  • Add tamarind juice and salt and allow it to boil for some time.
  • Then add colocasia and allow it to boil for some more time.
  • Add the ground powder and allow it boil for a few minutes and then remove it from flame once it thickens.
  • Serve this with rice