Kerala preparations

This throny creeper plant has medicinal value in all parts.Its kai is soked in buttermilk and sundried and used like curd milakai.Its flower and leaves are used for cooking.This is very good to remove congestion in chest nose and head.Nerve tonic.This herb improves the efficiency of the brain and thereby increases the memory powder.It is easily avaialable in Tamilnad than Kerala.

thuthuvalai leaves flowers [cut] one cup
coconut grated 1/4 cup[optional]
tamarind marble size
red chilli 2
mustardseeds1tsp urud dhall 1 tbs
asafoetida
salt
oil
In oil fry the mustard seeds,red chilli,urud dhall asafoetida,lost thutuvalai.Grind all with coconut grated.Enjoy with rice,dhosa etc.

Thuthuvalai leaves[ flowers if available] 1cup
wheat flour 2 cups
salt

mix all items make adai chappathi.If you make the batter like dhosa batter you can make dhosa also.Instead of wheat flour you can add rice flour also.Can add coconut grated green chilli asafoetida.
tsseethalakshmi

The name of the plant in other language is not known.
This waterplant is full of medicinal value.Improvement of memory,strengthen nervous system.This is also cure mental tension.
Juice of brhami and vyambu powder[vachambu] mixed with honey consume this to help vocal clearance and sweet voice will be the result.

saute brhami in ghee and add milk.consume this daily.This will arrest the old age and increses the ayush.

The name of this plants in other languages not known.
This is a small push tree with yellowish green colour leaves.This tree is grown mainly as an ornamental plant in park and houses.
I took a sapling from Coimbatore and planted in my kitchen gardern.
The tender leaves are used to cook.The mild acrid taste of the leave diminishes while cooking.
This is best medicine for rheumatism, joint pains etc.,

lachkattai keerai cut pieces 4 cups
greengram dhal 1 cup cooked
coconut grated 1/2 cup
red chilli 1
turmaric powder
salt
for tempering
mustard seeds 1tsp
urud dhal 1 tsp
curry leave
oil

Take a vessal pore enough water and add turmaric powder.When boil add keerai and cook.Grind coconut gratd,red chilli jeera.add the masala and cooked dhal with the cooked keerai with salt.Temper with mustard seeds,urud dhal and curry leave.Enjoy with rice chappathi etc.,

Hi Seethalakshmi
You have described the plant and it seems like Ponnanganni . Can someone verify ?
I have rheumaitic pains now and then, so I would love to try this recipe.

Manjula

Ponnankanni keerai is a small plant.There is three varieties red,green [chirukeerai like leaves]and dark green 3 to 5 inch long 1 inch width[long] leaves.It is also used to decorate border in park and houses.
But the lachkattai keerai is a small tree.The leaves are big 15 to 30 cm in length and 8 to 15 cm width.It is easily available all over tamilnad.I noticed this tree even in the big city like chennai in many places.
tsseethalakshmi

ponnankanni keerai 7 to 8 cup
tuar dhal or green gram dhal cooked 1 cup
coconut grated 1/2 cup
urud dhal 1 tsp
red chilli 2
jeera 1
turmaric powder
salt
tempering
curry leave
mustard seeds 1tsp
urud dhal 1 tsp
coconut oil Wash and cook the keerai in boiling turaric water.Keep aside to cool.
oil fry the urud dhal,red chilli, grind with cococonut and jeera.After grinding in the same mixy add the cooked keerai and run the mixy two or three rounds.
remove the mixer to a vessal add salt cooked dhal and required water.Bring to boil one or two minutes.Temper with coconut oil with mustard and urud dhal and curry leave

Dear Seethalakshmi
Thanx for the Milakootu recipie. By chance I had bought Ponnanganni just this morning . I will try it out for Lunch today itself. It seems yummy and must be definitely better than my usual masiyal - i.e. plain mash with moong dal.

Manjula

Originally Posted by Manjureddy

Dear Seethalakshmi
Thanx for the Milakootu recipie. By chance I had bought Ponnanganni just this morning . I will try it out for Lunch today itself. It seems yummy and must be definitely better than my usual masiyal - i.e. plain mash with moong dal.

Manjula

Thank you.Enjoy the milakootal.It can be prepared as kootu with coconut and jeera and moong dhal.Ponnanganni sapittal meni ponnupolagum.
tsseethalakshmi

This is a creeping ground plant having many branches.The leave are tonic for nervous,anaemia,heart diseases,kidney problem.Reproducer punar-nava-thirumba puthithaga undathal.we may get easily this leaves.
Thazhuthama thoran

Thazhuthama leave cut 6 or 7 cups
coconut grated 1/4 cup
green chilli 1
jeera 1 tsp
green gram dhal or thuvar dhal 3/4 cooked 3 tbs
oil[coconut oil], turmaric powder
salt
tempering
mustard seeds 1tsp
urud dhal 1 tsp
curry leave

Take a kadai temper with mustard seeds, urud dhal,curry leave add thazhuthama leaves,turmaric powder,salt mix well.No water required bcs,. when we wash the leaves there will be water content.If required more springle some water.Cook well.Add cooked dhal,coconut masala[coursely grind coconut grated,green chilli and jeera].Stir well for two minutes.