• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Thalagam

Lemon-sized ball of tamarind
1 tbsp – tamarind paste
1 cup – pumpkin (chopped into 1-inch cubes)
1 cup – arbi (pressure cooked)
1 sprig – curry leaves
2 tbsp – oil
1 tsp – mustard
1/2 tsp – asafoetida
1/2 tsp – turmeric powder
1 tbsp – tur dal
2-4 – red chillies (according to taste)
1/4 tsp – methi seeds
1 tsp – raw rice
1/4 cup – grated coconut
1/2 tbsp – jaggery, optional
1/2 tsp – salt
Directions
In a pressure cooker cook arbi.
Soak tamarind in warm water and extract juice or alternatively
Heat a pan and add oil.
When the oil is warm, add mustard seeds.
When it splutters, add asafoetida, curry leaves and pumpkin.
Sauté for a few seconds and add tamarind juice, turmeric powder and salt.
Let it boil until the pumpkin is nearly cooked.
If needed add more water.
Heat 1/2 tsp of oil in a pan and add rice, methi seeds, tur dal and red chillies, fry until the dal is golden brown in colour.
Let it cool and grind it along with the coconut.
When the pumpkin is nearly done, peel the arbi and add it to the boiling liquid.
Let it boil for 5 minutes.
Then add the ground paste, coconut oil and jaggery.
Boil for another 5 minutes and remove from the heat