Ingredients

• 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