THALAGAM

Arudhra Darisanam is a sacred celebration that marks the cosmic dance of Lord Nataraja in Chidambaram. It symbolizes the rhythm of creation, preservation, and destruction, reminding devotees of the divine presence in every movement of the universe. On this auspicious day, the veil lifts briefly, offering a glimpse into the mystery of existence through the silent yet powerful dance of Shiva.

 

 

 During Arudhra Darisanam, women observe a special fast as part of their devotion. They prepare and consume a simple dish called "Kali," made of rice, jaggery, and lentils. This fasting ritual is believed to bring spiritual benefits and blessings from Lord Shiva.

 

Two different kinds of kalis--one sweet and the other savoury called uppu kali is consumed  the entire day.This Thalagam kuzhambu is prepared as an accompaniment for both the kalis.There are quite a few variations of this dish.I learned it from a T.V show.You can incorporate 3-4 veggies,but I have used only three.It pairs well with cooked plain rice ! 

 

 

 

 INGREDIENTS TO ROAST AND GRIND

 

SESAME OIL--2 TSP

TOOR DAL-6 TSP

BLACK SESAME SEEDS- 2 TSP

RED CHILLIES- 4-5 NOS

COCONUT- 1 1/2 TBSP

 

FOR SEASONING

 

SESAME OIL- 4 TSP

MUSTARD SEEDS- 1 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 1 TSP 

 

OTHER INGREDIENTS :

 

VEGGIES--( Chopped pumpkin,brinjal,snake gourd,broad beans)--1 cup 

TAMARIND--LEMON SIZE

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

 

 PROCEDURE :

 

1. In a pan add 2 teaspoon sesame oil and roast toor dal,red chillies,coconut till crisp and switch off.Now roast sesame seeds in the same pan.

 

2.In a mixer jar,take the roasted ingredients and grind to paste using water..

 

3.In the same pan add 3 tsp oil and splutter mustard seeds,add curry leaves and asadoetida to prepare the seasoning.

 

4.Transfer the seasoned ingredients to a vessel.Extract tamarind syrup by soaking tamarind in warm water.

 

5.Saute all the chopped vegetables in a teaspoon of oil. Pour the tamarind syrup over the sauteed veggies along with turmeric powder and salt.

 

6.Boil till the raw smell of the tamarind evades.Now add the ground paste and water to dilute the same. Boil the kuzhambu for a couple of minutes and switch off.

 

7.Pour the kuzhambu in the vessel where you have added the seasoning and mix well.