Ingredients:

• 1 – medium sized Brinjal
•

Method:

1. Cut the vegetables of 1 inch pieces.
2. Soak the tamarind in some water and extract the juice and keep.
3. Heat the oil in the pan and fry the toor dal, sesame seeds, and red chillies in the oil.
4. Once the dal becomes light golden colour add the grated coconut and fry it till it becomes light brown colour.
5. Grind all these into a fine paste in a mixer along with the raw rice.
6. Cook the vegetables in the pan, and when the vegetables are half-cooked, add the tamarind extract and salt and let it boil for some time.
7. Finally add the ground paste and boil.
8. Season the thalagam with mustard, fenugreek and curry leaves.
9. Recipe courtesy: Subbu’s Kitchen

Recipe courtesy of Subbalakshmi Ranganathan