Sunday 12 July 2015

Thoothuvalai Keerai Rasam/Thuthuvalai Keerai Rasam/Thoothuvalai Keerai Rasam Recipe with step by step photos

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
1 lemon sized ball
1 medium size
Coriander Leaves/Cilantro
1 tbsp finely chopped
As needed
3 cups
Turmeric Powder
One big pinch

For Grinding
2 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
1 tsp
Dry Red Chillies
One big pinch
Curry Leaves

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
Garlic Cloves
Preparation Time: 10 minutes                           Recipe Category: Rasam Varieties, Lunch
Cooking Time: 15-20 minutes                             Recipe Cuisine: South Indian, Tamil Nadu
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.

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Until then I am signing off…


Hello everybody,
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Priya Anandakumar