Thuthuvalai Rasam Recipe | Cold Cough Home Remedy rasam recipe is taken with South Indian lunch during winter season. It’s a fantastic rasam dish that is suitable for both adults and kids. The stem and leaves of thuthuvalai can be used in this recipe by simply cooking them in ghee before grinding them.
Ingredients
- 1 Cup Thuthuvalai leaves & Stem
- 1 Tomato
- 1/2 Cup Toor Dal Water
- 1 tsp Pepper
- 1 tsp Cumin Seeds
- 4 – 5 Garlic Cloves
- a pinch Turmeric Powder
- 1/4 tsp Asafoetida
- 1 Red Chilli
- Few Curry leaves
- Few Coriander leaves
- Salt
- Ghee
Directions
- Thuthuvalai leaves and stem are added to hot ghee in the pan and sauteed for a short while.
- After they have cooled, grind the thuthuvalai leaves, tomato, garlic, and pepper with the cumin seeds.
- Transfer it to a bowl, mixing in asafetida, turmeric powder, salt, and toor dal water.
- In a pan add ghee, temper with few cumin seeds, red chilli, curry leaves and pour the prepared rasam mixture.
- When the corner of the rasam starts to bubble slightly, it’s time to turn off the stove, add the coriander leaves, and cover the pan.
- Healthy and Tasty thoothuvalai rasam is ready to serve with South Indian Lunch.
Thuthuvalai Rasam Recipe | Cold Cough Home Remedy
Thuthuvalai Rasam Recipe | Cold Cough Home Remedy rasam recipe is taken with South Indian lunch during winter season. It’s a fantastic rasam dish that is suitable for both adults and kids. The stem and leaves of thuthuvalai can be used in this recipe by simply cooking them in ghee before grinding them.
⏲️ Prep Time
5 mins
⏲️ Cook Time
5 mins
🍴 Serves
4
🍲 Meal
Lunch SideDish
Ingredients
- 1 Cup Thuthuvalai leaves & Stem
- 1 Tomato
- 1/2 Cup Toor Dal Water
- 1 tsp Pepper
- 1 tsp Cumin Seeds
- 4 – 5 Garlic Cloves
- a pinch Turmeric Powder
- 1/4 tsp Asafoetida
- 1 Red Chilli
- Few Curry leaves
- Few Coriander leaves
- Salt
- Ghee
Directions
- Thuthuvalai leaves and stem are added to hot ghee in the pan and sauteed for a short while.
- After they have cooled, grind the thuthuvalai leaves, tomato, garlic, and pepper with the cumin seeds.
- Transfer it to a bowl, mixing in asafetida, turmeric powder, salt, and toor dal water.
- In a pan add ghee, temper with few cumin seeds, red chilli, curry leaves and pour the prepared rasam mixture.
- When the corner of the rasam starts to bubble slightly, it’s time to turn off the stove, add the coriander leaves, and cover the pan.
- Healthy and Tasty thoothuvalai rasam is ready to serve with South Indian Lunch.
