7 May 2015

How To Make The Thuthuvazhai Keerai Chutney | Herb Greens Chutney

How To Make The Thuthuvazhai Keerai Chutney | Herb Greens Chutney
Recipe :

How To Make The Thuthuvazhai Keerai Chutney | Herb Greens Chutney

Prep Time: 2 minutes
Cook time: 10 minutes
Recipe Cuisine: Indian
Recipe Category: Chutney
Yield: 1 cup +

Ingredients :

Thuthuvazhai Keerai - 1 cup
Urad Dal - 3 tbsp + 1/4 tsp
Dry Red Chilli - 3 no
Asafoetida - 1/2 tsp
Shallots \ Sambar Onion - 15 no
Garlic - 5 cloves
Tomato - 3 no
Mustard Seeds - 1/4 tsp
Curry Leaves - 1 or 2 stk
Oil - 2 tbsp
Salt to Taste.

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.
  • Common recipes like Adai \ Dosai, Rasam, Chutney and many more

Method :

Steps To Make The Thuthuvazhai Keerai Chutney :

  • In a hot kadhai \ pan, heat two teaspoon of oil, roast the urad dal and dry red chilli until the urad dal turns golden color and keep aside. (Image 1)
  • Then saute the thuthuvazhai keerai with a teaspoon of oil till its leaves raw smell leaves and keep separately. (Image 2 and 3)
  • Then saute the shallots and garlic with a tablespoon of oil till the shallots turns light brown color. (Image 4)
  • Add in the tomato, cook until tender and cool completely. (Image 5 and 6)
  • To make the chutney, first grind the urad dal, dry red chilli and asafoetida. (Image 7 and 8)
  • Add in the thuthuvazhai keerai and grind coarsely. (Image 9 and 10)
  • Then add in the shallots-tomato mixture and grind into fine paste, if the chutney mixture is too thick, add some water, mix well and transfer the chutney mixture into a bowl. (Image 11 and 12)
  • To temper, heat a tablespoon of oil in a kadhai and temper the mustard seeds and urad dal, after splutter, stir in the curry leaves and transfer the tempered ingredients into the chutney mixture, mix well and ready to serve. (Image 13 and 14)
Serving Suggestion : Serve with the Dosai or Idly.
Label : Adai and Dosai Recipes.
Label : Chutney and Thogayal Recipes

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