Thuthuvalai Rasam

Ingredients

• - night jasmine leaf rasam as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

1. Gather thuthuvalai: Wash thuthuvalai (Solanum trilobatum) leaves — a medicinal herb with distinctive three-lobed leaves. Use 2 cups leaves.
2. Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth and thin with water.
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. 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. Add thuthuvalai paste: Add the blended herb paste to the rasam. Mix well.
6. Bring to boil: Cook on medium heat until boiling.
7. Simmer: Cook on low heat 8 minutes. The rasam should be thin and herb-green in colour.
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. Pour tempering: Pour sizzling ghee tempering into the rasam.
10. Serve: Thuthuvalai rasam is a medicinal Tamil Nadu preparation especially for respiratory issues. Serve over steamed rice.