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Wednesday, 29 June 2016

Thoothuvalai Keerai Chutney

Thoothuvalai Keerai [Solanum Trilobatum] is an excellent herb with numerous and amazing health benefits. It is used in treating common cold, cough and to get rid of phlegm in our chest. Thoothuvalai is basically a thorny creeper with purple flowers and red fruits and grows really very fast. Thoothuvalai creeper has lots of thorns in the leaves, so when your plucking it, you should be very careful. My best advice is to use scissors when cleaning the leaves. Many recipes like thoothuvalai kashayam, thoothuvalai rasam etc are made in many households. Thoothuvalai is available in vegetable markets or from street vendors, but I pluck it from my mom’s garden whenever I get a chance. For now, I am sharing Thoothuvalai Keerai Chutney which is an excellent side dish for idlis and dosas. I know Thoothuvalai is not available in most of the places, but if you come across or get a chance, then do try to make some chutney and reap the benefits of the same. Meanwhile, do check out other interesting and tempting chutney varieties here.

Here’s how to make Thoothuvalai Keerai Chutney with step by step photos…


Ingredients

Thoothuvalai Keerai
1 cup
Dry Red Chillies
2-3
Onion
1 chopped
Tomato
1 big chopped
Garlic Cloves
4-5
Salt
As needed
Oil
3 tsp

For Tempering

Oil
1
Mustard Seeds
½ tsp
Urad dal
½ tsp
Asafoetida
One pinch
Preparation Time: 15minutes
Cooking Time: 10 minutes
Serves: 2

Method

Thoothuvalai Keerai


Clean the thoothuvalai leaves, it will have thorns so you have to be careful when handling the leaves. Use scissors to get rid of the thorns in the middle stalk carefully from each and every leaf.

Wash it thoroughly with water and keep it aside.

Heat one tsp of oil in a kadai and add thoothuvalai leaves. Now saute the leaves until it shrinks and nice aroma arises. Transfer it to a plate.


Now heat one tsp of oil and roast the dry red chillies.


Add onions, garlic and saute well until its colour changes to golden brown colour.


Now add the chopped tomatoes to the onions and saute until it turns mushy.


After it turns mushy, switch off the stove and transfer it to a plate. Let it cool completely.


Now add the thoothuvalai leaves, dry red chillies, sautéed onion mixture to the mixer. Add required amount of salt and grind it to smooth paste.


Transfer the chutney to a plate. Heat oil in a kadai, splutter mustrard seeds, urad dal and add it to the chutney.

Healthy and delicious Thoothuvalai Keerai Chutney is ready to be enjoyed. Serve this chutney with idlis or dosas.



Thank you all for visiting my space, please come back again for more healthy, tempting and authentic recipes of Tamil Nadu from my kitchen.

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Have a great day and enjoy.
Until then I am signing off…






1 comment:

Hello everybody,
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Priya Anandakumar

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