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mixed vegetable thalagam kozhambu

Thalagam kozhambu with pumpkin and okra

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

Ingredients
  

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

Instructions
 

  • 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.

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.
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