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Thuthuvalai Rasam / soup

Centella and Asiatic pennywort

Thuthuvalai is a climbing plant that grows locally in our Bioregion as a ‘weed’. It has been part of the local Flora since time immemorial. And it has been used traditionally in the treatment of fever and common colds, among other respiratory problems.

Thuthuvalai Rasam / soup

The leaves are most commonly used as an ingredient in an easy Rasam recipe, as a home remedy against congestion of the chest, nose or head. And its medicinal value is reflected in its unique taste!

The preparation:

*Harvest the thorny leaves with a small scissor so as to not hurt your fingers. About 20-25 leaves should suffice for this recipe.

  • Wash the Thuthuvalai leaves and keep them aside to drain.
  • Leave a 2 inch piece of Tamarind in 1 cup of hot water to soak for 15 minutes.
  • In a small pan heat 1 teaspoon of Gingelly oil, fry the leaves until they wilt slightly, turn the heat off.
  • In a blender grind coarsely 1 teaspoon of Cumin seeds, 1 teaspoon of whole Black Pepper and 3 cloves of Garlic. Add the sauted leaves and blend very briefly again.

Thuthuvalai Rasam / soup

  • Thoroughly squeeze out the soaked Tamarind pulp, and add the extract along with the contents of the blender into a cooking vessel, along with 2 small finely chopped Tomatoes, ¼ teaspoon Turmeric powder, ¾ teaspoon Sambar powder, 1 sprig of Curry leaves and salt to taste. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  • Add 1½ cups of water and continue to simmer. Once froth appears, turn the heat off. Garnish with a handful of finely chopped Coriander leaves.
  • Temper the Rasam as follows: heat 1 teaspoon of Gingelly oil, in it fry 1 teaspoon of Mustard seeds and 1 teaspoon of Cumin seeds till they splutter, then add everything to the Rasam.

Thuthuvalai Rasam / soup

This Rasam is a delightful soup on its own, but also perfect along with some cooked millet rice!

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