Thoodhuvalai Thuvaiyal:(Tamizhar Style)

Solanum trilobatum is the Botanical name of ‘Thoodhuvalai’. The genus name ‘trilobatum’ could have come because the leaves have 3 angled edges here! This is a thorny creeper, has bright violet flowers and the berries are in blood red color. The leaves are actually used for its various medicinal values. It helps in curing chronic Asthama. It also improves the brain function. Well…as I said it is very thorny! Even the leaves bear thorns! So always carry a long scissors to cut the leaves from plant.

Ingredients And Method:

For Green Paste:

Thoodhuvali leaves 1 bowl full
Mint leaves few
Curry leaves 1/2 cup
Karpoora valli leaves 1/2 cup (optional)
Ginger 3 inches
Garlic 8 cloves
Tamarind paste 3 spoons
Salt
Ghee/ sesame oil few spoons(I used ghee today).

Fry all the above said in little oil and wet grind them to thick paste. Maybe using limited water while wet grinding.

For Masala Paste:

Coriander seeds 1/2 cup
Dry red chilies 10
Urad dal 1/2 cup
Coconut 1/2 grated
Oil few spoons

Fry these in oil for few minutes or until fragrant. Wet grind in a blender using very limited water.

For Seasoning:(optional)

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Dry red chilies 3
Asafoetida
Sesame oil few spoons

Fry these in oil until they pop and splutter well.

Method:

In a pan heat oil and add the green paste and fry till its raw smell leaves.
Maybe the raw green color turns to brownish color with good aroma.

Now add the masala too and fry till it blends with the above paste. Fry till fragrant and without any excess moisture.

Remove from stove. Run the seasoning over this.

Serve them with plain steam cooked rice. Run a few spoons of ghee to the rice.