Thalagam kozhambu with pumpkin and okra
Vegan, gluten free, mixed vegetable curry made during Aadi maasam
Servings Prep Time
6people 12minutes
Cook Time
Servings Prep Time
6people 12minutes
Cook Time
for the masala
vegetables for the curry
  • 2cups pumpkinkaddu, pooshanikkai, diced
  • 1cup okrabhindi, vendakkai cut 1 inch long
  • 10-12pieces colocasiataro root,kachalu, chembu, check below for the cutting instruction
to cook the vegetables
for tempering
  1. Soak the tamarind in a cup of water and set aside.
  2. Set a pan on medium heat and add the coconut oil and channa dal and roast it till pale golden colour.
  3. Add the sesame seeds and red chillies and roast well till they are crisp.
  4. Add the coconut and roast further till the coconut is golden brown in colour.
  5. Remove from heat and set aside to cool.
  6. Wash and peel the pumpkin and cut into 1 inch cubes
  7. Wash and pat dry the okra and cut into 1 inch long pieces.
  8. In a saucepan set two cups of water to boil.
  9. Once it starts boiling, add the washed colocasia roots and cook for 7-8 minutes. Once cooked a skewer will pass through easily.
  10. Set aside to cool. then drain the water and peel the colocasia roots. Cut the soft flesh into 1-inch dice.
  11. Crush the tamarind soaked previously and extract the pulp. Add another cup of water and strain the pulp.
  12. Into a large pan add the vegetables cut and the tamarind juice, salt, turmeric powder and cook the vegetable on medium heat.
  13. Meanwhile, powder the roasted masala into a smooth spice blend. Set aside till needed.
  14. Once the vegetables are tender, add the spice mix made and mix well.
  15. Boil further till they are well incorporated.
  16. In a small pan add the coconut oil for tempering and mustard seeds. as they splutter add the curry leaves.
  17. Pour this tempering on the boiling curry and mix well.
  18. Remove the curry from heat, cover and let it stand for 5-7 minutes for the flavours to infuse.
  19. Serve the curry with steamed rice.
Recipe Notes

You have a variety of vegetables that you can add to this curry – brinjal, drumstick, sweet potato, flat beans, raw plantain, elephant foot yam or ashgourd.