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
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…
A handful of thuthuvalai leaves ( without
1 tsp peppercorns
1 tsp.cummin seeds
3-4 cloves of garlic
3-4 dry chillies
1/2 tsp turmeric
Juice of 1 orange
Salt to taste
1 tblsp oil
1/2 tsp.mustard seeds
2 dry chillies
A pinch of asafoetida
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
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 .