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Thoodhuvalai Thuvaiyal

srividya76's picture
Thuviyal or Thogayal is the Tamil word for ‘chutney’ or spread. It ranges from any combination of greens, or vegetables or totally herbal. The below recipe is of a herb which is called Solanum trilobatum, a common plant in South India known for its medicinal properties in foodie approach.
  Thoodhuvali leaves 1 Cup (16 tbs) (For green paste)
  Mint leaves 10 (For green paste)
  Ginger 3 Inch (For green paste)
  Garlic 8 Clove (40 gm) (For green paste)
  Tamarind paste 3 Teaspoon (For green paste)
  Salt To Taste (For green paste)
  Sesame oil 2 Teaspoon (For green paste)
  Water 1⁄2 Tablespoon (Fry all the above ingredients in little oil and wet grind them to paste by adding little water.)
  Coriander seeds 1⁄2 Cup (8 tbs) (For Masala Paste)
  Dried red chilies 10 (For Masala Paste)
  Urad dal 1⁄2 Cup (8 tbs) (For Masala Paste)
  Coconut 1⁄2 , grated (For Masala Paste)
  Oil 2 Teaspoon (For Masala Paste)
  Water 1⁄2 Tablespoon (Fry these in oil for few minutes or until fragrant. Wet grind in a blender using very limited water.)
  Mustard seeds 1⁄2 Teaspoon (For Seasoning)
  Cumin seeds 1⁄2 Teaspoon (For Seasoning)
  Chana dal 1⁄2 Teaspoon (For Seasoning)
  Urad dal 1⁄2 Teaspoon (For Seasoning)
  Dried red chilies 3 (For Seasoning)
  Asafoetida 1 Pinch (For Seasoning)
  Sesame oil 2 Teaspoon (Fry the seasoning ingredients in oil until they pop and splutter well.)


In a pan heat oil and add the green paste and fry till its raw smell leaves, till it turns to brownish color with good aroma.
Next add the masala and fry till it blends with the above paste without any excess moisture.

Remove from the gas and add the seasoning over this.

Serve them with plain steam cooked rice. It tastes better if few spoons of ghee is added to the rice.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Solanum trilobatum (called Thuthuvallai in Tamil) This is a thorny creeper with bluish violet flowers, belongs to the brinjal family. In English, it is called the climbing plant. The leaves, flowers and seeds (which turn from green to red) have medicinal properties. The leaf is effective in tackling throat congestion due to cough and cold. People suffering from wheezing if could have this regularly can get rid of it and develop good lung strength. Being a thorny creeper the leaves must be carefully separated from the stem using a pair of scissors. The leaves too may have small thorns which may be clipped off before sauting them. Sauted leaves can be added to dals, sambar, or mixed with pudhina and coriander leaves and made into chutneys. While making rasam, the whole plant (excluding the roots), can be sauted with a little ghee and added to it for relief from colds, coughs and fever. While serving the rasam to small children it is better to strain and serve. In traditional medicine, ghee and lehiyam (a sweetened preparation similar to jam where the base of jaggery, honey and ghee is combined with the respective herbal juice or powdered herbal combination) made with Thuthuvallai are prescribed for respiratory problems. It is a hardy plant and does not require much watering.
Solanum trilobatum (called Thuthuvallai in Tamil)

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ramyavijaykumar's picture
Thoodhuvalai Thuvaiyal Recipe, Solanum Trilobatum (called Thuthuvallai In Tamil)