Ingredients

• 1 - medium sized brinjal
• 2 - lady's finger
• 1 - small piece pumpkin
• 1 - potato
• 1 - carrot
• 1/2 - raw banana
• Tamarind - 1 lemon size
• Salt to taste
• For Grinding:
• 8 - red chillies
• 2 tsp - raw rice
• 2 tsp - toor dal
• 1 tsp - sesame seed
• 1 cup - grated coconut
• 2 tsp - oil
• For Seasoning:
• 1 tsp - oil
• 1 tsp - mustard seeds
• 1/2 tsp - fenugreek seeds
• Curry leaves - a few

How to Make Thrivathirai - Thalagam

• Cut the vegetables of 1 inch pieces.
• Soak the tamarind in some water and extract the juice and keep.
• Heat the oil in the pan and fry the toor dal, sesame seeds, and red chillies in the oil.
• Once the dal becomes light golden colour add the grated coconut and fry it till it becomes light brown colour.
• Grind all these into a fine paste in a mixer along with the raw rice.
• Cook the vegetables in the pan, and when the vegetables are half-cooked, add the tamarind extract and salt and let it boil for some time.
• Finally add the ground paste and boil.
• Season the thalagam with mustard, fenugreek and curry leaves.
• Recipe courtesy: Subbu's Kitchen