Thoothuvalai keerai (purple fruited pea eggplant leaves) is a traditional medicinal herb widely used in South Indian cuisine. It has a slightly bitter and pungent taste with a soft texture when cooked, making it ideal for dishes like rasam, chutney, and soups. Rich in antioxidants, vitamins, and essential nutrients, thoothuvalai keerai is known for supporting respiratory health, relieving cough and cold, and boosting immunity. Including this herbal green in your diet helps promote overall wellness and natural healing.
