Solanum trilobatum
 | This article needs additional citations for verification. (February 2012) |
| Solanum trilobatum | |
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| Species: | S. trilobatum
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| Binomial name | |
| Solanum trilobatum | |
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
- 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
External links
- Rajkumar, S; Jebanesan, A (2005). "Oviposition deterrent and skin repellent activities of Solanum trilobatum leaf extract against the malarial vector Anopheles stephensi". Journal of Insect Science. 5: 15. doi:10.1093/jis/5.1.15. PMC 1307576. PMID 16341247.