Todays Special :Thuthuvalai Rasam

Thuthuvalai Rasam

Before you start, clean the Thuthuvalai leaves/purple-fruited pea eggplant leaves, coriander leaves, curry leaves thoroughly.

Take a vessel with 2 to 3 glass of water, and 2 to 3 tomatoes .Mix the tomatoes well with the water .Add ½ tea spoon turmeric powder to the mix. Keep the mixer separately.

Now take 5 to 10 Cloves of garlic, cleaned  Thuthuvalai leaves/purple-fruited pea eggplant leaves ,coriander leaves  and curry leaves, pepper 20 to 50 grams ,chilli 3 or 4 nos, cumin seed 20 to 30 grams .

Grind the garlic, pepper, chilli and cumin seed together to get a well grinded powder then add the Thuthuvalai leaves/purple-fruited pea eggplant leaves, coriander and curry leaves to the above grinded mixture and have a normal grind in a way that the leaves have to be mixed with the grinded powder .

Note: Don’t let the leaves to well grind.

Now add the above fully grinded mixture to the mixture prepared earlier (tomatoe with water).

Take a fresh pan, add some oil and heat it up.

Add some black mustard seed and dry chilli (3 to 5 nos) to the heated oil. Fry it for 2 to 3 seconds.

Pour the whole grinded mixture in the pan (with the heated oil) and allow it to boil.

White foam like structure will form over the surface and let the surface to form for maximum period of 5 to 10 minutes in a way that no effervescence should be formed.
  Add some salt as of your need.

That’s your delicious Thuthuvalai Rasam is ready

Needed items:Tomato-100g,chilli-3 to 4 Nos ,Thuthuvalai leaves/purple-fruited pea eggplant leaves ( as required) ,coriander leaves ( as required) & curry leaves ( nearly 10 leaves ), mustard seed-1/2 tea spoon, cumin seeds-1/2 tea spoon , pepper-  minimum 20 grams, Garlic – 10 clove , turmeric powder 1/2 tea spoon ( you can also use curry solid turmeric and if so the same has to be grind with the mixture).

Note: Koththamalli rasam will looks similar to thuthuvallai rasam in the way of making but tamarind and coconut have to be omitted in the later.