Thalagam Recipe

Cooking Directions

• STEP 1.Soak tamarind in water and extract the juice.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add the spice paste and cook for a few minutes.
• STEP 5.Add the chopped vegetables, tamarind juice, turmeric powder, and salt. Cook until the vegetables are tender.
• STEP 6.Prepare the tempering by heating oil and adding mustard seeds, urad dal, and red chili. Pour it over the thalagam.
• STEP 7.Serve the Thalagam hot with rice or idli.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• Make sure to cook the vegetables until they are tender but not mushy.
• Thalagam tastes even better the next day as the flavors develop.

Storage and Serving

• Store the Thalagam in an airtight container in the refrigerator for up to 2-3 days.
• Reheat before serving and serve it with rice or idli.