With January comes harvest festivals and dining tables are laden with various delicacies from all over. And the aroma of Thalagam wafts through the air reminiscing of a time of joy and feasting. Thalagam is a traditional dish that holds a special place in Pongal celebrations. A flavourful recipe, it showcases the vibrant flavours and colours of the cuisine of Tamil Nadu.
Pongal Delicacy From Tamil Nadu
2. Thalagam pic.twitter.com/LCN9Ba5QqM
— Ankita (@AnkitaBnsl) April 11, 2023
Thalagam has its roots in Tamil Nadu, where Pongal is celebrated with great enthusiasm. Traditionally, this dish is made on Mattu Pongal, the third day of Pongal. This day celebrates the holy bond between cattle and humans. The beauty of Thalagam lies in its diverse and nutritious ingredients. The result is a spicy, mildly sweet curry with the nutty flavour of roasted sesame seeds.
While most mistake this dish for being part of the sambar, however, locals don’t agree so. It is not quite for two reasons. One, it is created on special occasions to eat with a sweet floury meal, and two, you do not add dal (cooked lentils) to this stew. Moreover, the dish enhances its health benefits, resulting in a wholesome and holistic gastronomic experience.
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How To Make Thalagam?
Akka house Kali & 11 veg Thalagam
After 1999 having it today pic.twitter.com/sUYuHzu6T2
— NorthMadaStreet (@NorthMadaStreet) January 6, 2023
Thalagam’s main components include veggies, lentils, spices, and tamarind. The preparation of Thalagam involves a series of steps:
Ingredients:
- 1 cup mixed veggies. Take drumsticks, brinjal/eggplant, raw banana, yam, pumpkin, carrot and beans.
- Half a cup of tamarind extract
- One cup of shredded coconut
- Dried red chillies
- One tablespoon coriander seeds
- One tablespoon of black peppercorns
- One teaspoon of fenugreek seeds
- Half a teaspoon mustard seeds
- Half a teaspoon of cumin seeds
- Some curry leaves
Method:
- Heat oil in a pan.
- Add dried red chillies, coriander seeds, black peppercorns, fenugreek seeds, and cumin seeds. Sauté them.
- Add the grated coconut and roast for a few minutes with the spices.
- After the roasted spices and coconut mixture have cooled, make a paste out of it.
- In a big pot, heat some oil and add the mustard seeds.
- Then, combine the curry leaves and asafoetida. Sauté them.
- Add the veggies and cook for a few minutes.
- Now, combine the tamarind extract, salt and ground coconut-spice paste.
- Once you cover the pot, let the vegetables simmer over medium heat until they are soft.
- Taste the thalagam and adjust the seasoning as needed.
Despite being an age-old dish, Thalagam continues to be a culinary masterpiece. So, as Pongal approaches, let Thalagam take centre stage on your festive table.
Cover image credits: canva
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