This thalaga curry is a very traditional tamil barahmin style side dish for rice, idly dosa or any tiffin varaities. I have already posted thalagam recipe. This one is different from that. This is my paatty Anthammi’s recipe. I used stem of colocassia or chembu thaal or arbi for making this curry. You can use colocassia root , arbi or chembu also for making this.Chembu or coloccasia is a plant with elephant ear size leaves. We can use stem, leaves and roots of this plants for cooking different dishes. Let us see how to make this kuzhambu or curry.
Preparation time approx 20 to 30 minutes.
Stem of colocassia cut in to long .
1 tsp channa daal
1 tsp urad daal
1 tsp thuar daal
1 tsp coriander seeds.
1/2 tsp methi seeds
1 tsp white thil (optional. ) I have not used.
4 to 5 red chillies. (adujst according to your taste.)
1 tbsp raw rice.
1/2 tsp asafoetida
1 heaped cup of grated fresh coconut.
1 tsp turmeric powder.
salt to taste
3 tbsp coconut oil.
1/2 tsp mustard seeds.
few curry leaves.
1 small lemon size tamarind soaked in water and take juice.
Heat a pan and add 1 tbsp oil. Add Channa daal, urad daal and thuar daal. Fry tille it turn in to red colour Remove and and keep aside. Fry coriander seeds then add methi and fry. (Take care methi should not over fry then bitter taste will come to the curry.)
Fry rice for few seconds . Fry the red chillies. Fry the coconut till it turns colour. No need of coconut become brown. Add asafoetida and fry with coconut. When all the ingredients are fried a let it cool down. Now make a paste of this using a mixer grinder. Add water and make a soft paste and keep aside.
Cut the stems in to long strips. Remove the threads from sides like drumstick.
In a pan or mud pot add colocassia stem. Add 1 cup of water.Add turmeric powder and salt. Cook the stems are soft. Take the juice of soaked tamarind and add this to the curry. Boil till the raw smell goes. Now add the masala paste . Mix well . Add enough water to get the correct consistency .
Boil this for a minute. Remove from fire. Heat 2 tbsp oil and add mustard seeds let it splutter. Add curyy leaves. Pour this over the curry and serve with hot rice.