Thalagam kozhambu with pumpkin and okra

mixed vegetable thalagam kozhambu

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

pumpkin and okra thalagam curry
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?

Manjal Pongal
Click here for the recipe for this turmeric-infused soft cooked rice.

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.
Stop by again and don’t miss to subscribe. Meanwhile, you can follow us on our Pinterest or Instagram to receive new updates.

Facebook Page – Mildly Indian

Pinterest – Seema Doraiswamy
See you again, stay safe.

aadi masam recipe thalagam

mixed vegetable thalagam kozhambu

Thalagam kozhambu with pumpkin and okra

Vegan, gluten free, mixed vegetable curry made during Aadi maasam
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Course Main Dish, sidedish, Traditional
Cuisine Autumn, diabetic friendly, gluten free, Indian, One pot, South indian, tamilnadu, Vegan, Vegetarian, Winter
Servings 6 people


for the masala

  • 1 tsp coconut oil
  • 7-8 medium dry red chillies ( medium spicy)
  • 2 tbsp chana dal ( chickpea, skinned and split)
  • 1 tsp sesame seeds ( ellu, til)
  • 1 cup grated coconut

vegetables for the curry

  • 2 cups pumpkin kaddu, pooshanikkai, diced
  • 1 cup okra bhindi, vendakkai cut 1 inch long
  • 10-12 pieces colocasia taro root,kachalu, chembu, check below for the cutting instruction

to cook the vegetables

  • 1 lime sized ball tamarind
  • 1/4 tsp turmeric powder
  • salt to taste
  • drinking water as needed

for tempering

  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 10 curry leaves


  • Soak the tamarind in a cup of water and set aside.
  • Set a pan on medium heat and add the coconut oil and channa dal and roast it till pale golden colour.
  • Add the sesame seeds and red chillies and roast well till they are crisp.
  • Add the coconut and roast further till the coconut is golden brown in colour.
  • Remove from heat and set aside to cool.
  • Wash and peel the pumpkin and cut into 1 inch cubes
  • Wash and pat dry the okra and cut into 1 inch long pieces.
  • In a saucepan set two cups of water to boil.
  • Once it starts boiling, add the washed colocasia roots and cook for 7-8 minutes. Once cooked a skewer will pass through easily.
  • Set aside to cool. then drain the water and peel the colocasia roots. Cut the soft flesh into 1-inch dice.
  • Crush the tamarind soaked previously and extract the pulp. Add another cup of water and strain the pulp.
  • Into a large pan add the vegetables cut and the tamarind juice, salt, turmeric powder and cook the vegetable on medium heat.
  • Meanwhile, powder the roasted masala into a smooth spice blend. Set aside till needed.
  • Once the vegetables are tender, add the spice mix made and mix well.
  • Boil further till they are well incorporated.
  • In a small pan add the coconut oil for tempering and mustard seeds. as they splutter add the curry leaves.
  • Pour this tempering on the boiling curry and mix well.
  • Remove the curry from heat, cover and let it stand for 5-7 minutes for the flavours to infuse.
  • Serve the curry with steamed rice.


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.
Tried this recipe?Let us know how it was!
0 0 votes

Subscribe & Follow

You Might Also Like

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Newest Most Voted
Inline Feedbacks
View all comments
Bless my food by payal
3 years ago

Colocasia accommodated with pumpkin is something a superior idea. Have used both these prime ingredients number of times but never together. Such a great idea it is.

Uma Srinivas
Uma Srinivas
3 years ago

It’s very nice to see variety of recipes with different names! Kozhambu is my husband’s favorite recipe. I make it with tomato and brinjal. next time I will try this recipe! Thank you

Rafeeda - The Big Sweet Tooth
Rafeeda - The Big Sweet Tooth
3 years ago

I love how similar ingredients can give very different looking curries just because of the quantity variation and usage. This looks like theeyal back home with its thickness. I love such curries with rice and a dollop of ghee… absolutely delish!

3 years ago

Very interesting recipe. Such a unique combination vegetables- it sounds so delicious. I am really bored of making same vegetables everyday, will definitely try this recipe.

Lata Lala
3 years ago

It’s somewhat similar to what we cook like Sindhi kadhi. Good to know the addition of colacassia, bhindi and pumpkin in one curry.
Awesome recipe.

Sandhya Nadkarni
3 years ago

I love curries like these! The masala combination with chana dal and sesame seeds with the coconut sounds yum! Will try it!

Vanitha Bhat
3 years ago

Wow!!! This looks just like a Konkani coconut based curry; delicious dear! Love the combo of pumpkin with okra; have not tried that yet! This scrumptious curry looks like something I would love to enjoy with rice!

3 years ago

My mouth is watering looking at the curry. Currently, I am not buying pumpkin as it comes cut so I suppose adding potatoes will make up for the pumpkin. Is there something else you can suggest to make this curry. My girls will love it.

Sandhya Ramakrishnan
3 years ago

We make something similar like this for Pongal festival called ezhu kari kuzhambu with all the winter vegetables. I love this recipe and looking forward to trying it soon. We don’t add okra in ours. I have to try it.

3 years ago

Interesting combination of veggies to prepare this special curry… I loved the idea how you have used simple spices to make this traditional curry…looks delicious

Mayuri Patel
3 years ago

Your Thalagam kozhambu recipe has made me realize that I don’t use pumpkin and taro roots often enough to prepare curries. I really should. As for curries, yes each household, each community, each region has its own variation. No two curries are the same in taste.

3 years ago

I haven’t cooked pumpkin and okra both together in a curry. The curry looks simple yet flavorful.

Padma Veeranki
3 years ago

I have never paired pumpkin and okra both together in a curry. The curry looks so simple yet delicious. I just need some rice to pair with it!

3 years ago

WOW..never thought putting okra, pumpkin and taro roots together in a curry. This is wholesome and finger licking curry is simply delicious!

3 years ago

Thalagam looks so flavorful with lot of veggies and freshly grounded masala. Adding okra is new to me. Will try next time.

3 years ago

This is such an interesting combination of pumpkin and okra. I would have never thought of making them together. Love to know about such interesting recipes.

Would love your thoughts, please comment.x