Thuthuvalai rasam recipe – A simple rasam/ soup recipe with the medicinal herb called thuthuvalai or solanum Tribolium. It is widely used in south India as a home remedy to treat cough, cold and fever.
We usually make a paste of the leaves and give it on an empty stomach as soon as we identify the kids with fever or cold. To make this, pluck the leaves, wash and clean it well. remove thorns if any. saute it in a pan until it shrinks.
Add turmeric powder and pepper powder along with the sauteed leaves and grind it to a paste. Extract the juice which will be approximately 1 tbsp. drink the juice immediately.
Thuthuvalai rasam – video recipe
Thuthuvalai rasam recipe
- 2 cups water
- 2 no tomatoes cut to half
- 1 tbsp tamarind
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp fenugreek seeds
- 1 sprig curry leaves
- 1 no red chillies
- 1 pinch asafoetida
- 3 cloves garlic crushed
- 10-12 no thuthuvalai leaves
- 1.5 tbsp rasam powder
- 1/4 tsp turmeric powder
- 1/2 cup cooked tur dal
- 1 cup water
- 1.5 tsp salt
- Wash and clean the thuthuvalai leaves
- cook and mash the tur dal.
- Boil tomatoes and tamarind in water.
- peel the cooked tomato skins and keep it aside.
- In a pan, heat oil and crackle mustard seeds, fenugreke seeds, cumin seeds, asafoetida, crushed garlic and fry for a minute.
- Add cleaned leaves, rasam powder, turmeric powder, cooked dal , water, reserved tamarind water, salt and mix well. add more water if needed.
- Let it come to a boil. Put off once it starts to boil.
Nutrition value (Approximate)
How to make thoothuvalai rasam – home remedy for cold and fever
To make this rasam firstly lets boil tomatoes and tamarind. For which, take a bowl/mud pot and add 1 – 1.5 cups water in it. Cut the ripe tomatoes into half and add it to the pot. Also, add spoonful tamarind into it. Let it boil for 2 minutes. Put off flame, let it cool a bit. take out the tomatoes and peel the skin.
Heat oil and crackle mustard seeds, fenugreek seeds. When it crackles, add curry leaves and red chillies.
When the leaves turn crisp, add crushed garlic and thuthuvalai leaves and start frying until garlic turns aromatic and the leaves shrink
Now, drop the tomatoes that have been cooked and de-skinned. Fry until the tomatoes are mushy.
Further, add rasam powder, turmeric powder and mix well.
Drain the tamarind water, cooked dal and water to the rasam.
season it with salt to taste. Let it just come to a boil. do not boil further. Put off and close the pan immediately to retain the flavours.