Poduthalai Thuvaiyal

 

Poduthalai is a wild plant commonly grows in gardens as weeds and near water bodies. It is also grown in some gardens as ornamental plants for its attractive purple color flowers. It is known as Frog fruit or Purple Lippia in English.
The scientific name is Phyla nodiflora [ Lippia nodiflora ].

This is extensively used in Ayurveda and Siddha system of medicine for dandruff treatment and other skin related problems. It also helps to relieve stomach disorders.
Recently I came to know about this plant through my mom when I went there.
She prepared a thuvaiyal using the leaves and told me that it is a very good for stomach disorder.
The thuvaiyal was slightly bitter in taste and the bitterness was compensated by adding little jaggery.
When I came back I saw these plants in my garden itself.

I prepared poduthalai chutney following my mothers' recipe.

Ingredients :
1/4 cup                                           Poduthalai leaves, wash and pat dry with a dry cloth
1 Tsp                                              Black gram [ urad dal ]
1/2 Tsp                                           Coriander seeds
10                                                   Black pepper
2 or 3                                              Red chilly
Small amla size                                Tamarind, soak in lukewarm water
Small piece                                     Asafoetida
1 Tsp                                              Jaggery
4 cloves                                          Garlic
3/4 Tsp                                          Salt
1 Tsp                                             Gingelly Oil [ Sesame//till oil ]

Method :
Heat a kadai over a slow flame.
Add 1/2 Tsp of oil and fry red chilly and asfoetida.
Take out and place in a plate.
In the same kadai roast blak gram until it turns golden color.
Take out and keep on the same plate.

Then roast coriander and black pepper until aroma comes out.
Now add remaining 1/2 Tsp of and saute washed poduthalai leaves for 3 to 5 minutes.
Let all the fried and roasted ingredients to come to room temperature.
Now take these cooled ingredients along with other ingredients in a mixie jar.
Grind without adding water.
Then grind into a smooth paste by adding less than 1/4 cup of water.
Now transfer the prepared chutney into a serving bowl.
   
This is mixed with hot white rice adding a dash of gingelly oil [ sesame//till oil ] having drumstick sambar as side dish.

Poduthalai chutney goes well with upma or pongal also.