Thuthuvalai Rasam

Method

1. 1

   Gather thuthuvalai: Wash thuthuvalai (Solanum trilobatum) leaves — a medicinal herb with distinctive three-lobed leaves. Use 2 cups leaves.

2. 2

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth and thin with water.

3. 3

   Fry thuthuvalai: Heat 1 tsp oil. Fry the thuthuvalai leaves for 2-3 minutes until wilted. Cool and blend to a smooth paste.

4. 4

   Make rasam base: In a pot combine mashed dal water, 1.5 cups more water, 1 crushed tomato, 1.5 tsp rasam powder, half tsp pepper powder and salt.

5. 5

   Add thuthuvalai paste: Add the blended herb paste to the rasam. Mix well.

6. 6

   Bring to boil: Cook on medium heat until boiling.

7. 7

   Simmer: Cook on low heat 8 minutes. The rasam should be thin and herb-green in colour.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add asafoetida, curry leaves and 1 dried red chilli.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the rasam.

10. 10

    Serve: Thuthuvalai rasam is a medicinal Tamil Nadu preparation especially for respiratory issues. Serve over steamed rice.