However disputed the curry origins are, the Indian cuisine has a plethora of curry formulas. Varying from the community to community, region to region, even household to household, the million billion trillion curry recipes are passes on from generation to generation. Since most of the recipes are taught orally with a little if this and a little more of that as the way around the kitchen, the variety these recipes create are enormous. Each one of us has a different “kaipakuvam” bringing a unique feel to the recipe.
South Indian curries
Coming to the south of India, the gravy based recipes have two distinct elements added to it, one a souring agent can be tamarind, mango, kokum, lime or and two, the thickener, the first of which is coconut, roasted rice or roasted lentils. Reflecting the seasonality of the produce, the harvest seasons like January and August-September showcase pumpkin, gourds, yams and beans.
Then comes the heavy monsoon times when the rains come pouring down It is the stored vegetables from the lot that is used. Today’s recipe is one such where locally grown South Indian vegetables take centre stage.
Thalagam kozhambu in aadi maasam
As a month spend in prayers and simple rituals, the aadi masam recipes reflect the love and care of our communities. Nourishing recipes with the available herbs and medicinal plants help to keep infections at bay as monsoons bring in a lot more diseases. The thalagam is such a nutritious recipe with loads of vegetables added to it. Predominantly you will see ash-gourd, pumpkin, colocasia and elephant foot yam. These three are long-stay vegetables, harvested and kept for a few months in storage. The thick coconut gravy and freshly ground masalas and a touch of jaggery make it am perfect pair with manjal pongal.
Have you tried manjal pongal?
Try it with this pumpkin and okra thalagam kozhambu.
Thalagam is also made during Pongal season. Somehow I feel these two versions are slightly different. Do give this vegan, gluten-free, tomato-free curry recipe a try and let us know what you think.
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