Thiruvathirai kali kuzhambu is nothing but the seven vegetables kootu (7 kai kootu ) in gravy form made using freshly ground spices. It is prepared without cooked dal. It is called as thalagam by Tamil brahmins. Last year I prepared thiruvathirai kali,adai and kootu to update my old post and pictures.
Along with those recipes, I tried 7 kai thalagam also known as thiruvathirai kali kuzhambu / pongal kuzhambu for the first time. I wanted to make a gravy kind of recipe for kali. So I tried this kulambu recipe. We can make this kuzhambu for thai pongal festival too.
Recently my sister was telling about this gravy to me which tempted me to try. I searched in google and adapted this recipe from
here. I made some changes in the quantity and tried it. It was very nice for plain rice and thiruvathirai rice kali. It tasted more like our
arachuvitta sambar without dal. I loved this kuzhambu more than our kootu:) Tasted great with kali!
Thiruvathirai kuzhambu/thalagam
Thiruvathirai kuzhambu for kali / kali kuzhambu.
Cuisine: Indian
Category:Side dish
Yields: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Please don’t use ash gourd. Yesterday my mil told not to use this veggie for occasions. Instead use pumpkin or cluster beans.
INGREDIENTS
1 cup = 240ml
To roast and grind
- Coconut oil – 2 tsp
- Raw Rice – 1.5 tsp
- Chana dal – 1 tbsp
- Urad dal – 2 tsp
- Toor dal – 1 tsp
- Coriander seeds/Dhania – 1 tbsp
- Methi seeds – 1/4 tsp
- Red chillies – 5-6 nos
- Grated coconut – 1/3 cup
To dry roast
For cooking
- Seven vegetables – 2 cups (chopped, refer notes for quantity)
- Tomato – 1no
- Tamarind – Big gooseberry size
- Turmeric powder – 1/4 tsp
- Hing – 1/4 tsp
- Salt & water – as needed
To temper
- Coconut oil or ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Curry leaves – few
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HOW TO MAKE THALAGAM RECIPE – METHOD
- Chop all the vegetables, tomato and pressure cook adding enough water & little salt in high flame for two whistles so that the vegetables retain its shape. Set aside.
- Dry roast the sesame seeds. (SKIP SESAME SEEDS IF U MAKE IT AS SIDE DISH FOR PONGAL) Remove. Then add 2 tsp of coconut oil in the same kadai and roast all the above said ingredients. Lastly add the grated coconut, roast it and grind everything with sesame seeds to a smooth paste adding required water. Keep it aside.
- Take 2 cups of tamarind extract, add the ground paste. Add salt, turmeric powder, hing and few torn curry leaves. Allow it to roll boil well till the raw smell emanates. As it boils, it thickens. So add water and adjust salt if necessary.
- Now add the cooked vegetables and boil for few more minutes. After the gravy leaves a nice smell, switch off the flame. Temper the mustard seeds and curry leaves. Add to kali kuzhambu.
- Cover with a lid.Give a standing time of 30 minutes.
Serve as a side dish for kali or mix with plain rice adding ghee. Enjoy !
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Note
- Use coconut oil or ghee for tempering. It renders a nice flavour to this gravy.
- If you don’t like sesame flavour, omit using sesame seeds.
- Add coriander leaves if you prefer to garnish. I din’t use.
- For this recipe, I used 1/2 raw banana, 1/2 cup of pumpkin/ash gourd, a handful of mochai, 1/4 cup of cubed yam, 2 arbi peeled, 6 broad beans, 1/2 cup of sweet potato cubed.
- If you don’t get the above said vegetables, you can replace with Cluster beans, Pumpkin, Ladies finger, Bitter gourd.
- If using bitter gourd, just add 1-2 small pieces for namesake. Otherwise gravy will taste bitter.
- Some people use potato, carrot, beans too.
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