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Thalatha Kozhambu or Thalagam

Written By Srimathi Mani on Tuesday, December 21, 2010 | 1:42 PM

A combination of odd number of vegetables (excluding onions, garlic and okra) used in the preparation of kozhambu is what is known as thalatha kozhambu or Thalagam. It is served with the kali ( a sweet roasted and powdered rice mixed with jaggery) for a south Indian festival called Arudhra Dharshan. It is a festival that falls between December 15-January 15 in the Tamil month of Margazhi  on a full moon and is celebrated on Shiva's birth star of Thiruvadhirai. On this day Lord Shiva takes the form of Nataraja and performs his cosmic dance which is the source of all energy in the universe. I loved this combination of sweet with tangy kozhambu and looked forward to it every year as a child. Here is the recipe for the thalatha kozhambu that I prepared this morning.

Gadgets:

Cutting Board
Measuring Cups 
Knife
Spatula
Bowls
Blender
Heavy Bottom Stock Pot
Seasoning Wok 

Ingredients:

Vegetables - ( 2 potatoes pealed, 2 Raw Banana, 1/2 egg plant, 2 Carrots, 1 cup white pumpkin, 1 cup yellow pumpkin, Edema beans - 1/2 cup, peas - 1/2 cup, Beans - 1 bunch cut into 2 inch pieces ( 9 different kinds of veggies)
Tamarind - lemon size ball
Water - 5 cups or more to cover the veggies
Salt
Sambar Powder - 1 tbsp
Coriander Seeds - 3 tbsp
Channa Dhal - 1 tbsp
Red Dry Chillies - 2
Coconut - 1 tbsp
Oil - 1 tbsp
Curry Leaves - a few
Asafoetida - 1 peas size ball or 1/2 tsp powder

Preparation:

1. Wash and cut all veggies into small chunks and soak the tamarind in 2 cups of water.

2. Heat the oil in stock pot. Add asafoetida and curry leaves. Then add the veggies, salt and mix well and allow to cook for a few minutes.

3. Add the sambar powder and mix well for 2 minutes. Then add the tamarind water and the rest of the water enough to cover all the veggies. Cover the pot and allow to cook for 10 minutes until all the veggies are cooked. 

4. While the veggies are cooking, heat the seasoning with 1/2 tsp of oil. Add the channa dhal, dry chillies, coriander seeds and roast until the channa dhal turns golden brown. Add coconut and mix well. Transfer into a blender and blend into a fine powder.

5. Once the veggies are cooked ( test to see if the potatoes are done) then add this mixture to the veggies and allow to simmer for a few minutes and serve with the kali.

12 comments:

  1. ..simply amazing n droooooooolworthy....

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  2. OMg truly mouthwatering sri..looks too good with all veggie and tempting.

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  3. Just had it a few minutes back, mu MIL made and gave it to me. I love the veggies and the gravy of it.

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  4. With all those veggies, kuzhambu looks sooo tempting and delicious..

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  5. Am excited to see a recipe which my grandmom would make on this day every year! Only she did not use sambar powder, she made a separate podi blend specific to thalagam and used more of roots like kavathu,chakkara velli(sweet potato),avarai etc.So glas you posted this aptly today,Happy thiruvadirai festival to you!

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  6. classic and delicious recipe.. thanks for sharing !!

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  7. Mouthwatering and delicious kuzhambu.

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  8. delicious kuzhambu packed with veggies. awesome

    Aaha Oho

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  9. looks awesome! you could have invited me when you prepared all this. Let me know when you make it next time, I will fly to your place and enjoy this authentic combo.

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  10. This kozhambu looks outtasight! I make something like this often, but I did not know it was also called thalagam - great looking blog!Look forward to checking back ..

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  11. this is more similar to araichu vitta sambar or what we call idi sambar in tirunelveli dt. the very uniqueness of thalatham lies in the ingredients like til(ellu) ,jaggery,and the local vegetables like pumpkin,valakkai,avarakkai,brinjal,and the way they are cut in big cubes. the taste too is not very tangy, but balanc ed and mild with a very light sweetness. the very appearence itself is a bit blackish brown in colour may be this is a different version but not the original tradition

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