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Centella and Asiatic pennywort

Thuthuvalai Thuvaiyal

Thuthuvalai is used here traditionally in the treatment of fever, common colds and respiratory problems such as tuberculosis, bronchial asthma, sinus and chest congestion. It is essentially anti-inflammatory and also effective against microbes.

Centella and Asiatic pennywort

Often a chutney is prepared from the leaves, and this is known as Thuthuvalai Thuvaiyal. More than just remedial, it is consumed as a promoter of good health. It works as a gentle natural steroid, improving one’s strength and stamina as well as one’s mental abilities, and one’s hearing too! To eliminate its mild toxicity it needs to be cooked before consumption.

Chutney

preparation:

  • Carefully separate the thorny tender Thuthuvalai leaves (about 30) from the stem and wash them.
  • In a thick bottomed pan heat 1½ teaspoon of Gingelly oil, roast 2 tablespoons of Urad Dal in it briefly on low heat. Add 2 dry Red Chilies and a small piece of deseeded Tamarind and continue sauteing until the Dal browns. Then empty everything except the oil into a bowl.
  • In the same greased pan fry the Thuthuvalai leaves for a little over a minute until they shrink a bit, then add ½ cup of chopped Coriander and ½ cup of diced Coconut and saute for another half minute and turn the heat off. Remove contents to another bowl.

Centella and Asiatic pennywort

  • In a mixer blend the Dal, Tamarind and Chilli mixture, then add the sauted leaf mixture along with ¼ teaspoon of rock salt and blend again, adding very little water, to form a thick chutney. It goes particularly well with Dosa.
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