This is my 100th blog post and that’s all thanks to my fellow food-blogger friends and readers who have encouraged me, all along the way
I’ve been promising to post the recipe of Chettinad Tomato Paruppu Pacchidi for a while, but then I wanted my 100th post to be something very traditional
It is Thalagam. Please don’t confuse it with a sambhar or a curry. It’s neither. But one taste of this and the flavours will get etched in your taste buds forever. I actually made it for the first time last evening with no thoughts about posting this as my 100th. I just followed my craving, called up mom, told her I want to eat Thalagam NOW. Scribbling down the approximations dictated by mother, I set out in pursuit of that perfect taste
If you are wondering what Thalagam is all about, this is what it is. A medley of vegetables cooked in a paste of roasted red chillies, sesame seeds, mustard seeds, split black gram and grated coconut. A swish of tamarind puree rounds up the bold flavours together. The result is a spicy, mildly sweet, tangy curry offset by the nutty taste of roasted sesame seeds. This almost belongs to the Sambhar family and yet not quite for two reasons. One, it is made on special occasions like Thiruvadirai festival to eat with a sweet floury dish and two, you don’t add dal (cooked lentils) in this curry
I managed to take pictures step-by-step this time. I hope that makes it much easier for you to try out this ‘steeped-in-Tambram-tradition’ recipe atleast once. Once is enough. After that the taste will pursue you for life, pursue you enough to make this often. I can promise that much.