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.

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.

• 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.

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