THOOTHUVALAI KEERAI KULAMBU / PURPLE FRUITED PEA EGG PLANT RECIPE

 THOOTHUVALAI KEERAI KULAMBU

         Purple fruited pea egg plant is also known as thoothuvalai keerai. It has very good  nutritional value and mainly used for treating cold and cough.You can easily identify this plant with their purple colour flowers and thorns.Do try this simple and healthy thoothuvalai keerai kulambu.Now let's check out the recipe...

PREPARATION TIME:10 min

COOKING TIME:20 min

INGREDIENTS:

Purple fruited egg plant  leaves / thoothuvalai keerai - 1 handful

Water - 400 ml

Salt

Grated coconut - 1/2 cup

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Shallot - 2

Cumin - 3/4 tsp

Coconut oil - 1 tbsp

Mustard - 3/4 tsp

Curry leaves - 1 sprig

METHOD:

• In a earthenware vessel add 200 ml water and handful of washed purple fruited egg plant leaves.Close the lid and cook until it is cooked.
• After few min the leaf cooked well and changes it's colour to dark green.
• After it cools down add the cooked leaf with water in a mixer jar,add 1/2 cup grated coconut and girnd well.Now add 2 shallots and 3/4 tspn cumin and grind coarsely.
• In a earthenware vessel add the grounded coconut mixture, 200ml water and reuired salt.Mix well and wait to boil.
• Once it starts boil again mix it and again wait to boil.Don't let to boil well.
• Cook until raw smell are gone and switch off the flame.
• Heat a tbsp of coconut oil in a kadai,add 3/4 tspn mustard,after it splutters add 1 sprig curry leaves saute well and pour it over the kulambu.
• Tasty thoothuvalai keerai kulambu is ready.

PICTORIAL:

This is purple fruited egg plant or thoothuvalai keerai

Take handful of purple fruited egg plant leaves

In a earthenware pot add 200 ml water and handful of washed purple fruited egg plant leaves

Close the lid and cook

After few min it cooked well and changes it's colour to dark green

After cools down add the cooked leaves with water into the mixie jar

Add 1/2 cup grated coconut

Add 1/2 tsp red chilli powder

Add 1/2 tsp turmeric powder

grind well

Add 2 shallot and 3/4 tsp cumin and grind coarsely

Grounded coconut mixture

In a earthenware vessel add grounded coconut mixture

Add 200 ml water and mix well

Add required salt and mix well,wait to boil

Once it starts boil again mix well and wait to boil.Don't let to boil well

Cook until raw smell are gone 

Heat a tbsp coconut oil in a kadai

Add 3/4 tsp mastard

After mustard splutters add 1 sprig curry leaves 

Saute well

Pour it over the kulambu

Tasty thoothuvalai keerai kulambu is ready