Manja pongal and Thalaga kuzhambu

 Hi friends, 

Today i am here with manja pongal and thalaga kuzhambu recipe, that is made on special occasions.  

Thiruvadhirai is celebrated in the margazhi month. Usually on thiruvadhirai day, we make manja pongal ,kali and thalaga kuzhambu.  Similarly on Aadi chevvai days ,in tirunelveli side ,this is made and served along with some coconut pieces.

My grandmother used to make this atleast once in the aadi month. Today ,being the last aadi Friday of this year,I made these.

Thalaga kuzhambu is a thick kuzhambu made with 7 or more vegetables with a coconut paste and tamarind. This is also called 7 Kari kuzhambu. The flavor of this kuzhambu comes from sesame seeds and tur dal.

Let's see what we need 

Thalaga kuzhambu 

INGREDIENTS:- 

Mixed vegetables  - 2 cups                                          Tamarind                - 1 small lemon size                     salt                                                                                   turmeric powder 

To roast and grind:-                                                     grated coconut       - 1/2 cup                                      tur dal                      - 1 tsp                                       channa dal             - 1 tsp                                        urad dal                   - 1 tsp                                         vendhayam            - 1/2 tsp                                        coriander seeds     -  1 tsp                                        sesame seeds          - 1 tsp                                       red chillies              -  6

In a tsp of coconut oil, roast chillies, dals, coriander seeds, vendhayam. Once it starts to get brown add grated coconut and roast it well. Take it off the heat and cool it well. In a pan dry roast sesame seeds till it crackles. After everything is cooled grind everything including sesame seeds into a smooth paste. 

In a cooker, add all the vegetables with salt, turmeric  powder and cook it for 2-3 whistles. In a pan ,add tamarind water, cooked vegetables and boil it for 5 minutes. Once the raw smell of tamarind goes off, add the ground paste to the boiling kuzhambu.  Let it boil for 5 minutes .

The kuzhambu is tempered with mustard seeds,hing and curry leaves.

Yummy thalagam is ready .

It is served with manja pongal. Raw rice is cooked with tur dal and salt in the cooker. It has no temperings like the usual ven pongal.

This is a match made in heaven.

Some tips

Many recipes don't call for channa dal and coriander seeds. I like to use both as coriander seeds gives an added aroma and the second reason being this is how my Patti made it.

The vegetables I used are potato, chow chow, snake gourd,manjal poosanikkai, avarakkai, carrot and raw banana.  Mostly if we use country vegetables, it will taste even more authentic. 

As you can see from the pictures above ,I have cut my vegetables a little big. And used coconut pieces instead of grated coconut.  I have also added raw rice in the paste to thicken the kuzhambu. 

Please do try and let me know.