Thrivathirai - 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

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

Rate This Recipe

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

EXPLORE CATEGORIES