19 Mar 2015

Thuthuvazhai Keerai Rasam

Recipe :

Healthy Thuthuvazhai Keerai Rasam | Solanum Trilobatum Herb Rasam

Prep Time: 5 minutes
Cook time: 10 minutes
Recipe Cuisine: Indian
Serves: 4 persons

How To Use \ Cook The Thuthuvalai \ Solanum Trilobatum Herb :

  • In India, thuthuvalai leaves is an herb used to treat the common cold, cough and asthma.
  • The herb plant contain full of thorns, even the leaves have more thorns, so it is important to remove the thorns before cooking.
  • The herb can be consumed by mildly frying it in oil/ghee and then grinding it.
  • The herb can be stored in powdered form by drying the leaves under shade and making a powder out of it.

Ingredients :

Thuthuvazhai Keerai - 1 and 1/2 cup
Tamarind Water - 1 cup (1 and 1/2 ball size)
Tomato - 2 no (medium size)
Crushed Garlic - 7 cloves
Crushed Cumin Seeds - 1/2 tsp
Crushed Pepper - 1/2 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Dry Red Chilli - 2 no
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Gingelly Oil \ Sesame Oil - 1 tbsp
Crystal Salt - required

Method :

Steps To Make The Thuthuvazhai Rasam :

  • In a bowl, add the tamarind water, tomatoes, garlic, cumin seeds and pepper, mash all the ingredients together using hand and keep aside. (Image 1 and 2)
  • To make the rasam, temper the mustard seeds and urad dal in a hot oil, after splutter add the dry red chilli, asafoetida and turmeric powder, mix well. (Image 3)
  • Add in the thuthuvazhai keerai \ greens and little salt, cook in its own moisture till its shrinks. (Image 4 and 5)
  • Then add in the prepared tamarind - tomato mixture. (Image 6)
  • Cook over simmer, when the sides start boiling, remove from the flame. (Image 7)
  • And transfer into a bowl, add required salt, mix well and ready to serve.
Serving Suggestion : Serve hot with the Dal rice and Sambar Rice.

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