Chutney with Thoothuvalai Leaves

Also known as Solanum Trilobatum, Thoothuvalai is a wonderful medicinal creeper that you can grow in your balcony. It is known to be an excellent cure for cold and cough. The leaves have thorns, so plucking them might not be an enjoyable experience. I use it when I sense the onset of a cold and immediately make a chutney, mix it with hot rice and ghee. 

Tootuvalai leaves
Mint leaves
Coriander leaves
Tamarind 1 medium size ball
Chopped ginger 2 tsps
Chopped green chilli 1
Urad dal 1 tsp
Curry leaves
Asafoetida block 1 medium size
Salt to taste
Cooking oil 1tbsp

1. Wash the tootuvalai leaves well. Take care not to poke your fingers.
2. Wash the mint and coriander leaves and set aside.
3. In a small wok, heat cooking oil. 
4. Add asafoetida. It will puff up like a fryum. 
5. Add urad dal and saute.
6. Add curry leaves. Let it fry a bit until it turns crunchy, but not black.
7. Add the mint and coriander leaves. Saute until the leaves fold. 
8. Add the tamarind and saute for 2 minutes.
9. Switch off and cool the mixture.
10. In a mixie/blender, blend it without water initially. Then add salt and mix with spatula.
11. Blend again to a consistency you like, either coarse or smooth. 
12. Mix with hot rice and home made ghee. 

Mint leaves can be overpowering in taste, and sometimes bitter. So balancing it with coriander and tamarind will neutralize the taste without removing the mint flavour.


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