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Recipe for Thiruvadarai Thalagam

Recipe for Thiruvadarai Thalagam
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Ingredients
  

  • 1/2 cup tamarind lemon tamarind extract obtained from medium sized ball of thin
  • to taste Salt

For the spice paste:

  • 4 chillies dried red
  • 1 tsp mustard seeds
  • T 1 dal udad (split black gram )
  • 4 - 5 coconut slices of fresh
  • 1/2 tsp fenugreek seeds (Methi)

other ingredients

  • 1 Tablespoon Sesame seeds

Instructions
 

  • For dry spice paste : Roast these ingredients in a spot of oil for a minute or two, keep aside.
  • Roast sesame seeds separately as it browns much faster than the other ingredients.
  • Cool the roasted ingredients. Put them in a coffee grinder or mixer and grind to a fine paste with 1/4 cup of water. Keep the paste aside.
  • In a non-stick pot, heat a tsp of oil. Throw in the vegetables. Saute for a minute. Add 1/2 cup of water to the pot and cover with lid. The vegetables will cook in 10 minutes or so.
  • Once the vegetables are cooked, add the ground spice paste and the tamarind extract. Put in the required amount of salt, about 1 1/2 tsp, a pinch of turmeric powder to the boiling thalagam.
  • Keep the flame on low, cover the pot with a lid, keep it at a slow simmer for 8-10 minutes so that the vegetables can soak up the flavours of the spices.
  • After 10 minutes, remove from flame and serve with steamed rice or broken wheat.

Notes

Note:
I added a small block of jaggery to the thalagam as I was missing the sweet tinge that pumpkin lends to it. Despite not using the traditional vegetables, the taste of this one came very close to what my taste buds remembered from the years.