Kerala preparations

In our kitchen garden when we grow pushani creeper we can make curry with its tender leave.In Bengal the tender stems are used to make curry.The seeds from the riped fruit dried in the sun and remove the kernal to use.Chinese eat the roasted seeds like we used to eat whole Peanut removing the outer pod.
the kumbalangai[m] white pumkin's leave also used like this.
Or mixed leaves sarkarai pushani,payaru,kumbalam sarkarai valli [sweet potato]leave may be used.

Pushani leaves cut 4 cups
coconut grated 1/2 cup
green gram cooked 1/4 cup
green chilli 1
jeera 1 tsp
Mustard seeds 1 tsp
urud dhal 1 tsp
red chilli 1 cut 3 pieces
oil
salt
turmaric

Take a kadai pore oil add mustard seeds when cracked add urud dhal.red chilli,when turned brown add slit green chilli
and cut leaves,turmaric, salt.Cook well.When we are washing the leave there may be water.If water required sprinkle some water.Grind coconut,jeera,add with the cooked leave along with cooked gram dhal.Mix well.Enjoy with rice roti etc.,

Variation:Omitting green and red chilli green gram dhal,Roast two table spoon rice,[raw or boiled] two teaspoon urud dhal,1 red chilli and asafoetida.Coursely grind and add with cooked leave.

This curry was prepared by my husband's friend chakkravarthi's house.We use fully grown drumstick.But benkali friend's prefer only tender drumstick that is rope like time[thiri thiriyai irukkum pozhuthu] pluck them and use them.
when we were in Idukki I through drumstick which was very much grown.That seeds grow as very big tree in two years and yielding many many drumsticks which supplied most of the family living in the quaters.

tender drumstick 1" cut pieces 4 cups
tender sarkkarai puzhani tender stem cut 1" pieces 4 cups
the leaves in the stem may also taken.
turmaric powder
salt
coconut grated 1 cup
jeera 1tsp
green chilli 2
mustard seeds 1 tsp
curry leave
panchputan 1 tsp

Grind all from coconut to mustard seeds keep aside.
Take a kadai pore oil when hot put panch pudan when crackled add cut pieces of vegitables,turmaric and salt one cup water.Cook until the vegitables become tender.Add the coconut masala let the curry to simmer.Add curry leave enjoy with rice roti etc.,

I pluck very tender drumstick [ odiyum paruvum] and cut them pieces 4 cups
onion 1 cut small pieces
red chilli 1
jeera 1 tsp
mustard seeds 1 tsp
urud dhal 1 tsp
green gram dhal 2 tbs
coconut grated 1/2 cup
oil
salt
curry leave

Take a kadai pore oil when hot put mustard seeds, red chilli,jeera,urud dhal,green gram dhal when turned brown add the chilli pieces and onion.saute until the onion become transparent.Now add drumstick pieces one cup water.When the vegitable cooked and water fully obsorbed add coconut grated stir well and keep it one mint. in fire.remove from fire.Good side dish.

Note:The tender drumstick may used in all dishes as we used other vegitables.

Murungakeerai is a common green.All will know murungai keerai thoran,milakoottal,koottu.We can add it with adai,or simple rice and coconut adai or dhosai.[Thengai dhosai].Murungai keerai is added with kappa vadai also.
The following receipe is different.Mourunga keerai sambar.
This recipe is from Thanjavur our maid used to prepare.
The credit goes to Valli.

Murungai keerai 2 cup
tuar dhal 1 cup
green chilli 4 [increase according to your hotness]
Small sambar onion 1 cup
tomato cut 1 cup
jeera powder 1 tsp
garlic 5 or 6 [optional]
turmaric powder
salt,oil
coconut grated grind coursely[optional]
Tempering
mustard seeds 1tsp
red chilli 1 cut 3 to 4 pieces
curry leave and coriander leave

Presure cook the tuar dhal,small onion,green chilli,turmaric powder,garlic and tomato with enough water.Take it out.
Take kadai pore oil when hot add red chilli and mustard seeds when cracked add curry leave, pore the cooked dhal and add murungai keerai and jeera powder coconut,salt.let it simmer for 2 to three mint.Murungai keerai should not be over cooked.
This will go well with rice.If prepared like koottu consistensy can be use with chappathi and dhosa idl also.

Vebillai is a Krimi nasini.Best medicine for chickenpox]
The grounded vebbilai can be rubbed on the body during the path is good for skin and skin infections.
One of my friend add two or three park tender vebbilai with the Kavaththu kizhangu [kachil]puzhukku.My Bengali friend add the tender vebilai leaves with tender brinjal mezhukkupuratti.

Tender green long brinjal cut pieces 4 cups
tender vebilai 15 to 20
curry leave
green chilli 4 split
oil
turmaric
salt
mustard seeds 1tsp
Jeera 1/2 tsp

Take a kadai Pore oil when hot add mustard seeds,jeera when cracked add curry leave, turmarick powder,green chilli and brinjal with vebilai.add salt and cook.If needed sprinkle some water. After water fully OBSORBED stir the curry until the pieces turned slightly brown.Remove from fire enjoy as side dish.

Nandiavattam , white flower is common in all most all places and temple.The flowers are offered to God.
The flowers can be used to place in the eyes like cucumber peal.It will reduce the inflammation of cornia.redness of the eyes.
The leaves and fresh flower petals may be used to make adai or dosai.
Fresh flower petal,tender leave cut 1 cup
rice flour 2 cup
coconut grated 1/2 cup
greenchilli grind 1 tsp
asafotida
salt

Mix all increadiants and if you make the dough as chappathi dough for making adai.If the batter prepared like dosa batter to make dosa as usual.

Pulli fruit's pulb is used in our cooking all over India.
Tender puli leave may be used for chutney.Andhra and karnataka it is used.Raw puli is used in Andhra for making achar.
My mother boiled water with puli leave,turmaric to use the water for washing after child birth whenever we go to toilet.
Boil the coconut oil with the skin of tamarind tree and use the oil to burned skin frequently it will be cured.
puli pulp retained 2 to 3 hours in thambra pathram may be applied all over the body for suden allergy of the skin[red thickness come all over the body] and take sun bath it will be disappeared quickly.

Tender pulli leave 1 cup
red chilli 3
urud dhal 2 tbs
asafopetida
coconut grated [optiona]
oil
salt

Fry the red chilli urud dhal asafoetida and tender puli leave in oil and Grind with coconut grated with salt.Best for dosa, rice etc.,

The leaves are slightily pungent,aromatic and nitter in taste.
This keerai available in Karnadaka.I asked sundari kannan about it's ousage.
After that I found in the herbal leaves book this is sathakuppai keerai.
we can make soikeerai milakoottal.
we can add soikeerai with masalvadai
Sunkan said that this is best for breast feeding mothers.

Puthina is a common leave we all know about it.
Puthina is a siddha oushadham for all droubles of stomuch.
We can make chattni from puthina.
Puthina may be added to soup,salad etc.,
Puthina rice is very delitious to eat.
Puthina may be sundried and powder may be used instead of fresh puthina.
Puthina water

Boil drinking water with fresh puthina or dried puthina.
we can add jeera, small piece ginger with it.
It is very good to digest the heavy meal.

Thulasi is well known common herp.It's leaves are used to pooja.
Thulasi is a medicinal plant useful in treatment ofrespiratary diseases,fevers,ear ache etc.,
Thulasi may be used in cooking by adding with masala,salad etc.,
Some times small pimple appeared in the skin[Kannakadi it it is called]
On the spot thulsi with salt may be rubbed.It will disappeared.

Thulasi leaves 1cup
ginger 1" pieces crushed
coriander seeds powder 1 tsp
black pepper 6 to 7 crushed
jaggary lemon size

Take 4 glasses water add all increadients boil until the water reduced to 3 glasses.Strain and drink.You may add milk with it.It is powerful medicine for Jaladhsam,throat infection,cough.