Thuthuvalai is a herb which has many medicinal properties. Botanical name of thoothuvalai is “Solanum trilobatum”. Thuthuvalai is very effective in treating cold, cough, chest congestion, running nose, blocked nose, sinus problems and many other respiratory ailments.
It is a creeper with purple colored flowers. Even the leaves have thorns, so one must handle it carefully. Rasam, thuvaiyal and soup are commonly prepared with thuthuvalai leaves. The rasam can also be taken as soup. Thuthuvalai rasam is easy to make and also very tasty.
If you are fond of rasam, then do refer our collection of South Indian Rasam Recipes. I love all rasams but mysore rasam is my most favorite rasam.
Thuthuvalai is a herb which has many medicinal properties. Thuthuvalai rasam is easy to make and also very tasty. It is very effective in treating cold, cough, chest congestion, running nose, blocked nose, sinus problems and many other respiratory ailments.
- 1 handful Fresh Thuthuvalai Leaves
- 1 tsp Ghee
- 3 inch Tamarind (small gooseberry sized ball)
- 1-2 Tomato finely chopped
- 1 tsp Whole black pepper
- 1 tsp Cumin seeds
- 3 Garlic cloves
-
3/4
tsp
Sambar powder - 1/4 tsp Turmeric powder
- 1 sprig Curry leaves
- Salt needed
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Ghee
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Thuthuvalai leaves have thorns, so handle it carefully. We need a fistful of thuthuvalai leaves. Wash and keep it ready.
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Soak a small gooseberry sized tamarind in a cup of hot water. Extract the juice and discard the pulp.
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Heat a tsp of ghee and saute the leaves until they wilt. Turn off the heat and keep it aside.
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In a blender, grind cumin seeds, pepper and garlic coarsely.
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Then add the sauteed leaves and blitz again.
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In a vessel, add 1 cup of tamarind extract. Then add finely chopped tomatoes, turmeric powder, salt, sambar powder, ground paste and curry leaves.
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Once it starts to boil, reduce the heat and let it boil on low heat for 10 minutes. The raw smell of the tamarind will go, by this time.
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Then add 1 1/2 cups of water. Once forth starts to form on the surface, turn off the heat.
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Garnish with finely chopped coriander leaves.
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Heat a tsp of ghee, add mustard seeds and cumin seeds. When it splutters, add the seasoning to the rasam.
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Thuthuvalai rasam is ready.
Enjoy thuthuvalai rasam with hot rice topped with a tsp of ghee or have it as a soup.Â
Watch the video of Thuthuvalai RasamÂ
How to make Thuthuvalai Rasam with step wise picturesÂ
Preparations
Thuthuvalai leaves have thorns, so handle it carefully. We need a fistful of thuthuvalai leaves. Wash and keep it ready.
Soak a small gooseberry sized tamarind in a cup of hot water. Extract the juice and discard the pulp.
Method
1.Keep all the ingredients ready.
2.Heat a tsp of ghee and saute the leaves until they wilt. Turn off the heat and keep it aside.
3.In a blender, grind cumin seeds, whole black pepper and garlic coarsely.
4.Then add the sauteed leaves and blitz again.
5.We will be making 3 cups of rasam. In a vessel, add 1 cup of tamarind extract. Then add finely chopped tomatoes, turmeric powder, salt, sambar powder, ground paste and curry leaves.
6.Once it starts to boil, reduce the heat and let it boil on low heat for 10 minutes. The raw smell of the tamarind will go, by this time.
7.Then add 1 1/2 cups of water. Once forth starts to form on the surface, turn off the heat. Garnish with finely chopped coriander leaves.
8.Heat a tsp of ghee, add mustard seeds and cumin seeds. When it splutters, add to the rasam. Thuthuvalai rasam is ready.
Drink it as a soup or enjoy it with hot rice and any vegetable curry.
Dear Padhu
What is the English name of this herb? are there any alternatives for this herb?
Thank you so much.
Can we give this rasam for one year old babies when they have cold and cough?