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.

Author: Kalai's Cooking Recipes