Ezhukari, Thalakam

Ezhukari also known as Thalakam is another speciality made for Thiruvathira festival. Thiruvathira is a festival celebrated in Margazhi/Dhanu (Dec-Jan) month in Kerala and Tamil Nadu. (This year the festival was on Jan 08 2012) In 2013, it is on Dec 18th 2013. I made this along with Thiruvathira Kali.

Do check out the recipe for Thiruvathira Kali here

The name Ezhukari is because it is made with 7 or more vegetables. Ezhu in Tamil means seven. Though there are certain rules as to what should and should not be added, I picked as close as I could. I ended up with 10 vegetables at the end.



I used the recipe from the book Cook and See by Meenakshi Ammal. My mother in law makes Sambar almost the same way. She mostly never makes it with just Sambar powder. So this kind of reminded us of her sambar. Thalakam ofcourse has a lot of vegetables and it is very thick.

Ingredients

Vegetables cut into small cubes (around 4-5 cups)
Toor dal 3/4 cup
Tamarind 1/2 tsp
Turmeric 1/2 tsp
Salt and oil to taste

To Roast and Grind
Coriander Seeds 2 tbsp
Channa Dal 2 tbsp
Red Chillies 5
Coconut 1/2 cup

For Tempering
Mustard 1/2 tsp
Curry Leaves few
Fenugreek seeds 1/2 tsp
Hing a little

Method of Preparation

1. Add a little oil in a pan and roast the coriander seeds, channa dal, red chillies and coconut to reddish brown.

2. Grind into a fine powder and keep aside.

3. Cook the toor dal with enough water in a pressure cooker till it is well cooked.

4. Cut all the vegetables into cubes. I used few okra, 3 small eggplant, 2 vazhakka, few kothavaranga, few beans, 2 carrots, 1/2 potato, handful of bean seed, handful of peas, handful of pumpkin.

5. Heat the pan. Add the vegetables and enough water and cook it is almost done.

6. Add tamarind paste, salt, turmeric, the ground masala and dal. Add more water if needed.

7. Boil and then simmer till it all comes together.

8. In a small pan, heat a little oil and add the mustard seeds.

9. When it sputters, add the fenugreek seeds, curry leaves, red chillies and hing. When it sizzles, add to the cooked thalakam.