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Thoothuvalai Rasam:

Thoothuvalai keerai - a bunch
Oil – 1 tsp
Red chili – 2 to 3
Tomato – 3 nos
Mustard seeds – 1 tsp
Curry leaves few
coriander leaves few
Salt - to taste To Roast and Grind
Black pepper – 2 tsp
Thaniya/Coriander seeds – 1 tsp
Toor dal – 1 tsp
Garlic – 4 cloves
Green chili – 1 (small)
Cumin seed – 1 tsp

1. Check the unwanted leaves from the thoothuvalai keerai.Clean and rinse thoroughly for 3 to 4 times to remove sand and stain.
2. Heat a drop of oil in a pan,Then add thoothuvalai keerai and saute it well till all the water absorbs.Then add all the things mentioned below ‘To roast and grind’ one by one saute for 3 to 4 minutes.
3. Then grind all the things including keerai nicely(without adding water).
4. In a bowl,add salt and then squeeze all the tomatoes finely.Add 2 cups of water into it.To this add the ground powder.Mix it well.
5. Heat oil in a pan,Add mustard seeds first,When it spluttered,add pinched red chili,curry leaves.Now add the above (which is mentioned in step 4) into it.
6. When rasam started to raise,switch off the flame
7. Do not boil the rasam for more time.Garnish with coriander leaves.

Availability: In stock

Rs. 12.60


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