ORANGE ‘N’ THUTHUVALAI RASAM


Solanum trilobatum or climbing brinjal in

English is a wonderful herb with many health

benefits, mainly good for respiratory problems

Nature’s blessed me with with this herb in my

culinary patch and I use it to make chutneys

mixed with different combinations.

Oranges in my fruit basket seemed to get the

stale look , so grabbed an orange and made this

beautiful rasam.

I never use rasam powders,because I want the

rasam to have the infused taste of the herbs or

ingredients I use in the making .

Moving on to the recipe now…

INGREDIENTS

A handful of thuthuvalai leaves ( without

thorns)

1 tsp peppercorns

1 tsp.cummin seeds

3-4 cloves of garlic

1/2 tomato

3-4 dry chillies

1/2 tsp turmeric

Juice of 1 orange

Salt to taste

For tempering

1 tblsp oil

1/2 tsp.mustard seeds

2 dry chillies

Curry leaves

A pinch of asafoetida

METHOD

First coarsely pound or grind the the bold

listed ingredients and set aside

Heat oil ,add the mustard seeds and the

ingredients listed for tempering.

Add the leaves and sauté for 2 minutes.

Next add the ground paste with salt and sauté

for 1-2 minutes .

Add 2 cups water and allow to reach boiling

point and switch off the flame .

Add the orange juice . Garnish with coriander

leaves.

Note: Always remember to pour orange ,lemon,gooseberry juices after switching off the flame .

It is believed that the nutrients will be lost if it is allowed to boil .

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