Solanum trilobatum

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Solanum trilobatum
Solanum trilobatum flowers.JPG
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: S. trilobatum
Binomial name
Solanum trilobatum
L.

Solanum trilobatum, also called as thoodhuvalai (Tamil: தூதுவளை), is an herb that can be consumed by mildly frying it in oil or ghee and then grinding it.

The plant is full of thorns, including the leaves. It is important to remove these thorns before cooking as the thorns are considered to be mildly toxic.[citation needed] The herb can be stored in powdered form by drying the leaves under shade and making a powder out of it.

Vernacular names[edit]

  • Marathi: mothiringnee, thoodalam
  • Tamil: Tuduvalai, Nittidam, Sandunayattan, Surai
  • Malayalam: tutavalam, putharichunda, putricunta, puttacunta, tudavalam
  • Telugu: alarkapatramu, kondavuchinta, mullamusti
  • Oriya: bryhoti
  • Sanskrit: achuda, agnidamani, agnidamini, alarka, vallikantakarika
  • Kannada: ambusonde, ambusondeballi, chitbadane, hebbu sonde gida, hebbu sunde gida, kakamunji, mullu kaaka munchi, mullu mushta[1]

References[edit]

External links[edit]