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Thuthuvalai Keerai Chutney

My grandpa use to say, "right food is the best medicine".  Thuthuvalai is one such great gift kept aside for us by our Mother Nature. Thuthuvalai is widely used in the treatment of tuberculosis, asthma, difficulty in breathing, sinus, chest congestion and other respiratory problems. The botanical name of Thuthuvalai plant is Solanum Trilobatum. It is a thorny creeper found in the moist places predominantly in South America, Brazil, Sri Lanka, and South India. It has bluish white flower. It grows as a climbing under shrub. It is called as Climbing Brinjal in English.

This chutney goes well with idly and Dosa. Using this as main ingredient, we can make variety of dishes. Will let you know them soon. Let's do the chutney!



  • Thuthuvalai leaves - 1 cup

  •  5 to 6 pieces of coconut

  • Oil to sauté

  •  1 teaspoon of mustard

  •  1 teaspoon of urd dal (tadka)

  • 1 tablespoon of urd dal 

  • 4 dry red chillies

  • Curry leaves 

  • Tamarind size of gooseberry 



Garnishing -   Curry leaves 


  • Take away the coconut skin and chop it finely. 

  • Roast the urd dal to golden brown by adding little amount of oil in a kadai and keep it aside.

  •  In a mixer jar, first grind the coconut.

  • Now heat the kadai with 3 teaspoons of oil. 

  • Then add red chillies, tamarind and the thuthuvalai leaves.  

  • Allow it to cool. 

  • Add the required salt and grind them with the coconut. 

  • Now we need to make the tadka with mustard, urd dal and curry leaves.


       Healthy and yummy chutney is ready!  Serve it with idly or dosa. 



Tips / variations:  

  • Be Careful while cleaning the leaves as it has thorns on them.

  • You can also add 1 teaspoons of coriander seeds and few curry leaves with the mixture & grind it, as it gives good flavour.


Shelf Life: 

  • It can stay good for a day only if stored in fridge.


Nutrients value: 

  • Thuthuvalai with its anti-inflammatory properties and anti-microbial activity helps asthma patients with a fresh breath of life.