It is a creeper with purple colored flowers. Even the leaves have thorns, so one must handle it carefully. Rasam, thuvaiyal and soup are commonly prepared with thuthuvalai leaves. The rasam can also be taken as soup. Thuthuvalai rasam is easy to make and also very tasty. If you are fond of rasam, then do refer our collection of South Indian Rasam Recipes. I love all rasams but mysore rasam is my most favorite rasam.
Watch the video of Thuthuvalai Rasam How to make Thuthuvalai Rasam with step wise pictures Preparations Thuthuvalai leaves have thorns, so handle it carefully. We need a fistful of thuthuvalai leaves. Wash and keep it ready. Soak a small gooseberry sized tamarind in a cup of hot water. Extract the juice and discard the pulp. Method 1.Keep all the ingredients ready. 2.Heat a tsp of ghee and saute the leaves until they wilt. Turn off the heat and keep it aside. 3.In a blender, grind cumin seeds, whole black pepper and garlic coarsely.
4.Then add the sauteed leaves and blitz again.
5.We will be making 3 cups of rasam. In a vessel, add 1 cup of tamarind extract. Then add finely chopped tomatoes, turmeric powder, salt, sambar powder, ground paste and curry leaves.
6.Once it starts to boil, reduce the heat and let it boil on low heat for 10 minutes. The raw smell of the tamarind will go, by this time.
7.Then add 1 1/2 cups of water. Once forth starts to form on the surface, turn off the heat. Garnish with finely chopped coriander leaves. 8.Heat a tsp of ghee, add mustard seeds and cumin seeds. When it splutters, add to the rasam. Thuthuvalai rasam is ready.
Drink it as a soup or enjoy it with hot rice and any vegetable curry. Read More
