thuthuvalai thuvaiyal recipe
Prep time
Cook time
Total time
Serves: 3
  • Gingelly oil/nallennai - 1 tsp
  • Urad dal - 2 tbsp
  • Dry red chilli - 1 or 2
  • Tamarind/Puli - 1 pinch
  • Thuthuvalai leaves - 20 to 30 tender leaves
  • Coconut strips - 5
  • Coriander leaves - 6 stems
  • Rock salt/kalluppu - ¼ tsp or as required
  • Water - 1 or 2 tbsp
  1. Thuthuvalai stem and leaves will have prickly horns. So, be careful while handling them. Just cut out the leaves. You shall add the thorny stem while making rasam so that the rasam turns flavorful and medicinal. Do not eat the stem in rasam.
  2. Wash well in a big bowl of water. Keep the washed leaves and other ingredients ready.
  3. Chop coconut pieces and washed coriander leaves. In a dry pan, add a tsp of gingelly oil/nallennai. Once hot, add 2 tbsp urad dal. Let the flame be low.
  4. Once it starts to change color, add dry red chilli and a pinch of tamarind. Once dal turns to light golden color, switch off the stove and collect the contents to a dry plate. Switch on the stove(simmer) and add washed thuthuvalai leaves to the same pan.
  5. Fry for a minute till the leaves shrink. Then add chopped coconut pieces and coriander leaves.
  6. Stir for 2 seconds and then transfer the contents to a separate plate.
  7. Let them cool down. In a mixie jar, first add the contents of first plate and powder it.
  8. Then add ¼ tsp rock salt and the contents of second plate to the jar and grind.
  9. Add 1 or 2 tbsp water and grind again to a lil coarse consistency. It should not be watery or loose.
1.Do not burn(dark brown) dal while frying as it might taste bitter.
2.You shall make it lil watery and temper with oil, mustard seeds, urad dal, curry leaves, asafoetida(perungayam) and have it as thuthuvalai chutney with idly/dosai.
Recipe by My Healthy Kiddo at