thuthuvalai thuvaiyal recipe | thuthuvalai recipes

thuthuvalai thuvaiyal is a medicinal food prepared from medicinal herb – thuthuvalai – Solanum Trilobatum. Thuthuvalai is good for respiratory problems.

If you have cold, then first try thuthuvalai rasam(click here for recipe). This thuthuvalai thuvaiyal can be had at times of cold , fever or just every week for good health. Thuthuvalai is good for dads-to-be, moms-to-be, pregnant ladies and lactating moms too.

thuthuvalai thuvaiyal recipe – Stepwise pics follow the below printable description:

thuthuvalai thuvaiyal recipe

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Serves: 3

Ingredients

• 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

Instructions

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.

Notes

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.

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Preparation – How to make thuthuvalai thuvaiyal ?

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 1/4 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.

Thuthuvalai thuvaiyal is ready.. Serve with any variety rice(lemon rice/tamarind rice/curd rice) or rasam rice.

Tips/Tricks in making thuthuvalai thuvaiyal:

• Do not burn(dark brown) dal while frying as it might taste bitter.
• 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.