Thuthuvalai Rasam Recipe | Thoothuvalai Rasam Recipe | Purple Fruited Pea Eggplant Rasam Recipe | Climbing Brinjal Leaves Rasam Recipe
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Thuthuvalai Rasam/Climbing Brinjal Leaves Rasam Recipe is given below with step-by-step instructions along with important notes.
Thuthuvalai Rasam Recipe | Thoothuvalai Rasam Recipe | Purple Fruited Pea Eggplant Rasam Recipe | Climbing Brinjal Leaves Rasam Recipe
Thuthuvalai rasam recipe/Climbing brinjal leaves rasam recipe is a simple and nutritious South Indian flavourful rasam recipe. Typically, served as an accompaniment to steamed rice or a warm appetizing soup. The recipe for "thuthuvalai rasam/climbing brinjal leaves rasam" is given below with step-by-step instructions along with important notes.
Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
Before getting into the recipe, let's know some of the basic information regarding -
1. What is rasam?
2. What is thuthuvalai?
What is Rasam?
Rasam is a tangy, spicy simple and nutritious soup dish originating from the southern parts of India. Rasam is a traditional and very popular dish consumed at least 2-3 days a week and even daily in most South Indian homes. It is a basic and staple dish typically served as an accompaniment to rice or a warm appetizing soup.
Rasam recipe is the main part of the traditional South Indian vegetarian vazhai ilai sappadu (meals served on a banana leaf). The South Indian meal is incomplete, without serving a cup of hot and spicy rasam. Rasam is served as the last course of a meal in traditional vazhai ilai sappadu.
Rasam is popularly known for its medicinal value especially, for digesting food. It is not just eaten as food but also as medicine. And that's the reason, rasam is served as the last course of the meal in the vazhai ilai sappadu.
As a South Indian, I love my "rasam sadam". It is the most comfortable food for me. At home, my amma makes rasam at least 4 times a week. This food habit is not just in my home but almost every south Indian homes do the same. We (South Indians) make rasam at least 3-4 times a week even some people make rasam every day. Rasam is our favourite and the most comfortable food.
In the southern parts of Indian cuisines, there are many types of rasam recipes. Among the various types of rasam recipes, the "Thuthuvalai rasam recipe/Climbing brinjal leaves rasam recipe" is one of the unique and nutritious rasam recipes. You can easily make this rasam within 15-20 minutes. If you get this thuthuvalai keerai/Climbing brinjal leaves, try this "thuthuvalai rasam" recipe for your family.
If you are new to "Thuthuvalai keerai/Climbing brinjal leaves". No worries. I'll help you with complete information on -
What is Thuthuvalai?
Thuthuvalai is an edible herb in the botanical family of Solanaceae. It is commonly known as purple fruited pea eggplant or climbing brinjal in English, Thuthuvalai or thoothuvalai keerai in Tamil. It is popularly known to treat colds and coughs and is also known to treat various respiratory illnesses.
I have already written a detailed article about "thuthuvalai keerai/climbing brinjal leaves". Kindly, click the below link to check out -
🔗Thuthuvalai keerai/Climbing brinjal leaves
How to make the thuthuvalai rasam recipe?
Thuthuvalai rasam is a simple and nutritious South Indian Rasam recipe. This rasam is tangy, spicy and mildly bitter to taste. You can easily make this recipe within 15-20 minutes. You can serve this rasam as an accompaniment to steamed rice or serve it as a warm appetizing soup.
Cuisine - South Indian
Serving - 5
Timing - 20 minutes
INGREDIENTS
Thuthuvalai keerai/Climbing brinjal leaves - 1 cup
Toor dal (Pigeon peas) - 1/4 cup
Tomatoes - 2
Tamarind - small lemon size
Garlic - 5
Turmeric powder - 1/2 teaspoon
Rasam powder - 2 teaspoon
Salt - to taste
Coriander leaves (chopped)- 1 tablespoon
Curry leaves - 1 sprig
TEMPERING
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Red chilli (halved) - 1
INSTRUCTIONS
1. To begin making the thuthuvalai rasam recipe - You have to start by cleaning the thuthuvalai keerai leaves carefully using the kitchen knife. Because thuthuvalai keerai is a thorny leaf and you have to cut the thorns carefully and take only the leaves.
2. Once you cut the thorns from the thuthuvalai leaves, wash in 2-3 exchanges of water. Keep it ready.
3. In a kadhai, add washed toor dal along with 1.5 cups of water and allow to cook completely. It takes 10 minutes to boil. Once dal is cooked switch off the flame and keep it ready.
4. Meanwhile, wash the tamarind and soak it in a cup of water, crush the garlic using a mortar and pestle and chop the tomatoes.
5. To make rasam - Heat oil in a kadhai over a moderate flame, add mustard seeds allow to splutter add fenugreek, red chilli, asafoetida, crushed garlic fry for a few seconds and add chopped tomatoes, turmeric and salt and cook for 2-3 minutes.
6. Now add cleaned thuthuvalai keerai and saute for 1-2 minutes.
7. Add tamarind extract along with 1 cup of water and allow to boil for 2 minutes.
8. Now add boiled toor dal with a spoonful of boiled toor dal.
9. Give them a mix and add a cup of water (if water is needed).
10. Finally, add rasam powder, half coriander leaves and curry leaves.
11. Once the froth appears around the rasam, switch off the flame.
12. Add remaining coriander leaves. Close the pan with a tight lid.
13. Wait for 15-20 minutes and then serve the Thuthuvalai rasam recipe/Climbing brinjal leaves rasam recipe.
You can serve the thuthuvalai rasam recipe/climbing brinjal leaves rasam recipe with steamed rice or serve it as a warm appetizing soup.
If you have any more questions about the Thuthuvalai rasam recipe/Climbing brinjal leaves rasam recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
IMPORTANT TIPS
1. Thuthuvalai keerai/Climbing brinjal leaves are thorny greens, you should handle them properly while cleaning.
2. Try to cut a maximum of large thorns and use only the greens.
3. Do not boil the rasam after adding rasam powder. Just keep it for a minute and switch off the flame.
4. You can use any rasam powder in this recipe.
5. After making thuthuvalai rasam, wait for an hour and then consume for a better taste.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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