Tuesday, December 6, 2016

Thaaladham Kuzhambu

Posting a recipe of Thaaladham kuzhambu.
This is a yummy and healthy accompaniment for rice.
The recipe written here was given to me by our family friend Saroja mami who was an expert in Kerala dishes.This dish is also made in keralite style.

Tamarind 1 lemon size
Salt to taste


Red pumpkin/Sivappu poosanikkai (Important) - 1/4 kg
Drumstick/Murungakkai - 1 foot
Arvi/Seppankizhangu/colocasia root -2
French beans-5
Avaraikkai/Indian broad beans-5
Kothavaraikkai/Cluster beans-7
Carrot- 1 small
Curry leaves
Can add Yam/Seppankizhangu,Vellai poosanikkai/Ash gourd, Raw Bananas/Vaazhaikkai etc

For paste

Til/Ellu/Sesame seeds - 1 fistful
Dhaniya/Coriander seeds/kothumalli vidhai -2 tbsps
Bengal gram/Channa dal/Kadalai paruppu - 2 tbsps
Raw rice/Pacharisi - 1 tbsp
Dry Red Chillies 7 to 10(To taste)
Coconut oil - 1 tsp

Scrapped Coconut 1 cup or more

For tempering
Coconut oil - 2 tbsps
Mustard seeds/kadugu 1 tsp


Soak tamarind in water and extract the pulp.
In a pan,boil all the chopped vegetables in Tamarind pulp and salt.Pressure cook Arvi separately if needed.

For paste,
Dry roast til/ellu till it splutters and keep aside.
In oil, roast Coriander seeds,Raw rice,Bengal gram,dry Red chillies.
Roast scrapped coconut till golden.A lovely aroma emanates.
Add little water and grind to a paste.

After the vegetables are cooked well in tamarind water, add the ground paste ,fresh curry leaves and cook for few more minutes.
For tempering, in a separate pan,add oil and mustard seeds,add to Thaaladham.Serve Hot.

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