The
scientific name of Thoothuvalai Keerai is Solanum Trilobatum. Thoothuvalai
keerai has lots of health benefits and is commonly used for treating cold,
cough, throat infections and acute asthma. Thoothuvalai leaves can be used for
preparing thoothuvalai chutney, thuvaiyal, dosai, candy etc. Thoothuvalai
keerai can be roasted in ghee, powdered and added to hot steaming rice for
respiratory problems and as sinus cure. For now I am going to share
Thoothuvalai Keerai Rasam, do try it out and post your comments. Please check
out other interesting “RASAM VARIETIES” here.
Here’s
how to make Thoothuvalai Keerai Rasam with step by step photos…
Thoothuvalai Keerai
|
1 bunch/1 cup
|
Tamarind/Puli
|
1 lemon sized ball
|
Tomato
|
1 medium size
|
Coriander Leaves/Cilantro
|
1 tbsp finely chopped
|
Salt
|
As needed
|
Water
|
3 cups
|
Turmeric Powder
|
One big pinch
|
For
Grinding
Oil/Ghee
|
2 tsp
|
Mustard Seeds/Kadugu
|
½ tsp
|
Cumin Seeds/Jeeragam
|
1 tsp
|
Dry Red Chillies
|
2-3
|
Asafoetida/Perungayam
|
One big pinch
|
Curry Leaves
|
10-12
|
To
Be Coarsely Ground
Black Pepper Corns/Milagu
|
3 tsp
|
Cumin Seeds/Jeeragam
|
2 ½ tsp
|
Dry Red Chillies
|
2 or 3
|
Coriander Seeds/Dhaniya
|
1 tsp
|
Curry Leaves
|
10
|
Garlic Cloves
|
4-5
|
Preparation
Time: 10 minutes Recipe Category: Rasam Varieties, Lunch
Cooking
Time: 15-20 minutes Recipe Cuisine: South Indian, Tamil Nadu
Serves:
4-5
Author: Priya Anandakumar
Author: Priya Anandakumar
Other flavourful Rasam Varieties that might
interest you...
Method
Clean
the thoothuvalai leaves, be careful and cut the stems with scissors because
they will have lots of thorns. Then wash the leaves with water.
Now
crush the “Thoothuvalai leaves” with the help of mortar and pestle and keep it
aside.
Soak
the tamarind in 1 cup of water for about 10 minutes. Then extract the juice
from the tamarind, strain it and keep it aside.
Crush
one tomato in tamarind extract with your fingers.
Grind
the ingredients mentioned in the table [to be coarsely grounded] in a mixer.
You need not grind the garlic. Garlic has to be just crushed or pounded with
mortar & pestle. Keep this masala aside.
Heat
oil in a saucepan or kadai, splutter mustard seeds, then add cumin seeds, dry
red chillis, asafoetida and curry leaves.
Now add
the crushed thoothuvalai leaves and saute for about 30 seconds.
Pour
the tamarind extract and 2 more cups of water. Add required amount of salt,
turmeric powder and let it boil really well until the raw smell of the tamarind
vanishes.
Now add
the crushed garlic and the ground rasam masala to the sauce pan.
Let it
come to rolling boil, add the finely chopped cilantro and switch off the stove immediately.
Sprinkle
very little water and immediately close the sauce pan with the lid. This will keep
the fresh aroma of the rasam intact.
Yes,
healthy and delicious “Thoothuvala Rasam” is ready to be enjoyed. Serve this
delectable rasam with steamed white rice or drink a cup of rasam to get rid of
cold.
Thank
you all for visiting my space, please come back again for more delectable,
traditional and mouth-watering recipes from my kitchen.
Other Keerai Recipes that might be of your interest
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Until
then I am signing off…
nice flavorful rasam...
ReplyDeletehealthy n tasty rasam
ReplyDeletewow...this has great medicinal value
ReplyDeleteHealthy rasam, looks delicious..
ReplyDelete