Thuthuvalai in tamil is called as Purple pea fruited eggplant in English. This leaf is traditionally called as a medicinal herb with wide range of health benefits. They are very effective in neutralizing the heat and giving a soothing relief from sore throat, cold, cough and gas trapped in the body. In Siddha, this leaf is profound to be called as long elixir of  life.











Ingredients:

Rasam Powder -1 tsp
Coriander leaves -1 tbsp

To grind :

Thuthuvalai / Purple pea fruited eggplant leaf – 4 to 5
Curry leaves – 1 stick
Pepper -1/2 tsp
Jeera -1/2 tsp
Garlic – 4 pods
Shallots – 4 pods
Coriander powder -1/4 tsp
Tomato -1/2
Tamarind – 1 inch size
Turmeric powder – less than 1/4 tsp
Salt as required

To Temper:
Oil -1/4 tsp
Mustard -a pinch
Asafoetida -a pinch
Curry leaves -few


Method:


 1. Grind all the ingredients given under grind to a very fine paste.
 2. Heat oil in a pan, temper mustard, Asafoetida, Curry leaves in low flame.
 3. Now add in the grinded paste and mix well.
 4. Now add required water till you get rasam consistency (say about 3 cups of water).
5. Allow to boil nicely and at this stage add rasam powder and coriander leaves.
6. Transfer to a serving bowl and serve hot with Rice or drink even as soup. Also refer Thuthuvalai Soup recipe for the ingredients required for soup consistency.





Note:
  • Wash the leaf well before using,also check down for any insects below.
  • The leaf of the plant has thorns all around. If it is big you can cut them else grind just like that.
  • Also refer Thuthuvalai Soup recipe for the ingredients required for soup consistency.


Thuthuvalai Plant in my pot


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