Pavakka Poriyal - Method 1

Ingredients

• Momordica charantia | பாகற்காய் | कारवल्ली | Bitter gourd | करेला
• Asafoetida
• Ghee
• Water of washed rice
• Kaitarya | kayphal | Myrica esculenta | Box myrtle | marudham or chaviyachi maram
• Paste of black pepper
• Nutmeg powder
• Coriander powder
• Fenugreek powder
• Cumin powder

Preparation of Pakarkai Poriyal

• Clean pakarkai and cut into 3-4 pieces
• Cook it properly
• Fry cooked bitter gourd with asafoetida in ghee and keep it separately
• Add paste of black pepper to water left after washing rice
• Keep this water in a vessel on fire
• Add kaitarya powder and corriander powder 
• Add fenugreek (vendhayam), cumin powder and boil it and filter the decoction
• When this is properly cooked and thickened, remove from fire
• During serving, add fried pakarkai in the above processed thick decoction and mix properly
• It should be made fragrant with aromatic substances (nutmeg etc.)

Benefits and Properties

• It is appetizer, digestive, palatable
• It alleviates all sorts of ailments and helps subside vata - kapha disorders

Verse from Pākdarpaṇa of Nala by Dr. Madhulika P. 64-65
कानिचित्कार्वल्ल्यास्तु फलानि पुनराहरेत् । पूर्ववच्छोधयेत्तानि कल्किन्या तीव्रधारयाः ॥ ४२२ ॥
छित्वा त्रिधा चतुर्धा वा पूर्ववत्पाकवित् पचेत् । भर्जयेत्पूर्ववत्तानि रक्षेदन्यत्र बुद्धिमान् ॥ ४२३ ॥
तण्डुलस्योदकं किञ्चित् सिञ्चेद्भाण्डे ततः सुधीः ।
कल्कं च मरीचादीनां क्षिप्त्वा तत्र विलोडयेत् ॥ ४२४ ॥
जलं च तादृशं सूदो जालिन्या च विशोसधयेत् । भाण्डे निधाय् प्रपचेत् च्युल्यां तन्मेलनं बुधः ॥ ४२४ ॥

कैटर्यं तत्र निक्षिप्य धान्याकं तुं विनिक्षिपेत् । मेथीजीरकचूर्णं च क्षिप्त्वा क्वाथेऽवतारयेत् ॥ ४२३ ॥
घनसारादिभिः सम्यक् तं क्वाथमधिवासयेत् । भोजनवासरे प्राप्ते भर्जितं च सुरक्षितम् ॥ ४२७ ॥
कारवल्लिफलं तत्र निक्षिप्याथ समाहरेत् । दीपनं पाचनं रुच्यं सर्वामयहरं परम् ॥ ४२८ ॥

कारवल्लिफलमिदं श्लेष्मवातहरं परम् ॥  ४२९ ॥

Peerkanga Poriyal

Source: Agrifarming

Ingredients

• Luffa acutangula | பீர்க்கங்காய் | तुरई | Ridge gourd
• Asafoetida
• Ghee
• Water of washed rice
• Paste of black pepper
• Nutmeg powder
• Coriander powder
• Fenugreek powder
• Cumin powder

Preparation of Peerkanga Poriyal

• Clean peerkangai and cut into pieces
• Cook it properly
• Fry cooked peerkangai with asafoetida and keep it separately
• Essentially follow this.

Benefits and Properties

• It is palatable, alleviates kapha and pitta disorders
• It is light in potency, cures skin and urinary diseases
• It removes worms, cures asthma and anorexia (loss of appetite)

Verse from Pākdarpaṇa of Nala by Dr. Madhulika P. 65
कोशातकीफलस्यैवं सुजातस्य नवस्य च । कृत्वा पाकादिकं तस्य दापयेद्भक्षयेद्बुधः ॥ ४३० ॥
कोशातकीफलं रुच्यं कफ - पित्त हरं लघु । कुष्ठ - मेह - क्रिमिश्वास - कासारुचि विनाशनम् ॥ ४३१ ॥

Tender Peerkangai benefits
मधुरं गुरुपित्तघ्नं बालकोशातकीफलम् । श्लेष्मपित्तहरं दिव्यं विषमज्वरनाशनम् ॥ ४३२ ॥

The tender peerkangai is tender in taste, heavy in potency, alleviates pitta, sleshma (phlegm) and helps in subsiding malarial fever

Ripe Peerkangai Gunas (properties)
कोशातकीफलं पक्व लालासृक् क्रिमिनाशनम् । वृष्यं विषघनं मधुरं महाकोशातकीफलम् ॥ ४३३ ॥
The ripe peerkangai alleviates excessive salivation. It cures blood disorders and it is antihelmenthic (removes worms). It promotes sexual vigour, it is antitoxic and it is sweet in taste

A reason, why pujAris won't ever accept peerkangai when offered.

Kambupudalai poriyal

Got wondering what is the difference between kundru (kovaika) and parwal (kambupudalai). Kambupudalai has ladys fingers like seeds, slightly bigger, elliptical, stouter than kovaika.
Before reading this book, had never bought nutmeg all these years.

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Nutmeg should be powdered

Ingredients

• Kambupudalai | Trichosanthes dioica | पटोल | परवल 
• Asafoetida
• Ghee
• Water of washed rice
• Paste of black pepper
• Nutmeg powder
• Coriander powder
• Fenugreek powder
• Cumin powder

Preparation of Pudalai poriyal

• Clean kambupudalai and cut into pieces
• Half boil kambupudalai in water
• Once cooked fry it with ghee and asafoetida and keep it separately
• Add paste of black pepper to water left after washing rice
• After sometime filter this water
• Keep this water in a vessel on fire
• Add nutmeg powder, corriander, fenugreek, cumin powder
• When this is properly cooked, remove from fire
• During serving, add fried kambupudalai in the above processed water and mix properly
• It should be made fragrant with aromatic substances tied with thread 

Benefits and Properties

• It is hot in potency and sweet post digestion (vipaka)
• Alleviates tridosha

Verse from Pākdarpaṇa of Nala by Dr. Madhulika P. 66
पटोलस्य फलं सम्यगाहरेत् सूदकोविदः । सम्भारदीन् विनिक्षिप्य तत्पचेत्पूर्ववत्पुनः ॥ ४३४ ॥
पासयित्वा पुनस्तच्च वेष्टयित्वा प्रदापयेत् । उष्णवीर्यकरं स्वादु त्रिदोषघ्नं विपाकतः ॥ ४३५ ॥

Kovaika poriyal

Source

Mom's sugar control: Siru kurinja leaves, pavaka, kovakka, knolkhol

Sedative Gasegase payasam without rice, Yummy mochakottai puli kolambu, velrika thayir pacchadi, Kovaika poriyal, maanga thokku, murukku

Kovaika with Vaazhai poo vadai

Gulkand, Vendika puli kolambu, Vaazhaipoo vadai, paapad, Chow chow poriyal, kovaika kootu

Mom prefers her sabji without coconut, dal no oil and it is opposite with me, i would fry in ghee.

Here is my first post on ivy gourd leaves. The first time, i had dinner in guruji's home, they served the most ambrosial kovaika poriyal as part of full banana leaf meals cooked on wood and served by dvijas. After chathurmas, forgot dinner concept, was not at all hungry, but this was dinner at guruji's home, so went up at 10 pm. At the sight of excellent food, served one by one so beautifully on banana leaf, ate to hearts content. So tasty it was.

Weekend trips to Trichy Gandhi market invariably would end up with kovaika, pavaka in the kattai pai, for mom's diabetes. And the hawkers would not sell anything less than a kg. I would buy vegetables from them using signs, without a word in silence. And every time, i would learn after buying, had i bought vegetables from another guy, i could have got perhaps ladys finger for Rs 5 a kg instead of Rs 10 a kg; while waiting for bus, as buyers would discuss prices. Am glad, a break from weekend traveling, no more pre-dawn, market trips right after train journey.

Kovaika reminds me of revati  nakshatra Aug 29 roomie, who said this causes mandha buddhi.

Ingredients

• கோவைக்காய் | कुन्द्रू | Ivy Gourd | Coccinia grandis | बिम्बफल
• Ghee
• Asafoetida
• Spices
• Fragrant substances like camphor

Preparation of Kovaika poriyal

• Take the tender fruit of kovaika and peel out from all sides with knife
• Cook in water
• When properly cooked, it should be fried with ghee, asafoetida
• Finally, it should be made fragrant with substances like camphor

Benefits and Properties

• It provocates sexual vigour, beneficial to eyes
• Alleviates vAta and pitta
• It helps to reduce painful discharge of urine
• It is wholesome, spermatogenic
• Helps to subside jaundice, blood disorders, tuberculosis, asthma, poly dyspepsia (indigestion) and cough

Verse from Pākdarpaṇa of Nala by Dr. Madhulika P. 66

प्रयत्नेन समादाय बिम्बस्य तरुणं फलम् । शलाकया पुनः सम्यक् छिन्द्यातच्च समन्ततः ॥ ४३६ ॥
निधायप्रवणीभाण्डे सिञ्चेत्तत्र जलं बुधः । पक्त्वा तच्च पुनः सम्यक् सर्पिषा च पुनः पचेत् ॥ ४३७ ॥
धूपयेद्धिङ्गुना तच्च वासयेत्कर्पूरादिभिः । वेष्टयित्वाथ नेत्रेण दापयेद्भोजनार्थिने ॥ ४३८ ॥
इदं बिम्बफलं वृष्यं चक्षुष्यं वातपित्तजित् । हितं कृच्छ्रहरं पथ्यं शुक्रदं कामलादिजित् ॥ ४३९ ॥
पित्तरक्तक्षयश्वासतृष्णाकासनिवारणम् ॥ ४४० ॥

பூனைக்காலி kootu | bigger variety of Velvet beans

Source

Cats tail came to mind. Normal avarai flowers are so beautiful, pinkish, lavenderish. Now this looks very exotic, seeds are cattish.

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Ingredients

• Fresh fruit of பூனைக்காலி | Kevanch| Mucuna Pruriens | किवांच | Velvet beans
• Ghee
• Asafoetida
• Fragrant substances like camphor
• Spices

Preparation of PoonaikAli Kootu

• The fresh seeds of velvet beans should be cooked in water
• When it is properly cooked, it should be fried with ghee and asafoetida
• Lastly it should be made fragrant with substances like camphor

Benefits

• It is alleviator of kapha and pitta
• It is sweet in taste, palatable, unctuous, extremely relishing
• Promotes sudation i.e. sweating
• It is heavy
• It provocates sexual vigour
• It is an excellent cure for dyspepsia (indigestion)

Verse from Nala's Pākdarpaṇa by Dr. Madhulikha
पूर्ववद् विपचेद्विद्वान् कोकान्दोलफलं नवम् । श्लेष्मपित्तहरं स्वादु स्निग्धं रुचिकरं परम् ॥
स्वेदनं गुरु वृष्यं च वहिन्मान्करं परम् ॥ ४४१ ॥

The previous recipe was kovakai kootu, which is given above
Caution: See ayurvedaherbs to get rid of itchiness

Preparation of Tarbooz Kootu

Source

Source

Ingredients

• Watermelon
• Black pepper powdered
• Spices
• Ghee
• Asafoetida
• Camphor
• Pugapatta (cloth smeared with herbal paste)

Preparation of Tarbooz Kootu

• The fresh and pleasant water melon should be taken
• After washing, it should be cut and cooked with water.
• Powdered black pepper should be added to it.
• When it is properly cooked with spices, it should be fried with ghee and asafoetida
• Lastly it should be made fragrant with substances like camphor, tied in pugapatta

This preparation is cardiotonic, alleviates kapha disorders.

It is appetizing, stringent and delectable.

Verse from Pākdarpaṇa of Nala by Dr. Madhulika P. 67

फलान्यादाय रम्याणि कलिङ्गस्य नवान्यथः । शोधनं छेदनं पाकं पूर्ववद्विपचेद्बुधः ॥ ४४२ ॥
योगं च मरिचादीनां कुर्यात्तेषां ततः पुनः। पाकं कृत्वा घृतेनैव भर्ज्येद्रामठेन च ॥ ४४३ ॥
वासयेद्घनसारेण  बद्ध्वा नेत्रेण दापयेत् । कलिङ्गस्य फलं छेद्यं सर्पिषा तच्च भर्जयेत् ॥ ४४४ ॥
वासयित्वा ततस्तच्च वेष्टयित्वा प्रदापयेत् । हृद्यं कफजदोषघ्नं दीपनं ग्राहिरोचनम् ॥ ४४५ ॥

Learning Sanskrit

फलान्यादाय रम्याणि कलिङ्गस्य नवान्यथः (फलान् आदाय रम्याणि कलिङ्गस्य नव अन्यथः)
         फलान् (द्वि. बहु.) Fruits
         आदाय mfn. At the end of compound, taking seizing
           ind.p. having taken, with along with
           adj. seizing, taking, proving st.
           indecl. With, along with
         रम्याणि adj. beautiful, good looking
         कलिङ्गस्य 6v of water melon
 ...to be continuded

Pungai Ilai mullaikeerai Kootu

Source

Prickly Amaranth: Source

Source Prickly Amaranth

Ingredients

• Soft young leaves of Pongamia glabra | कुबेराक्षि/ करञ्ज​ | புங்கை 
• Guduci/seendhil kodi powder
• முள்ளுக்கீரை | Prickly Amaranth powder or sugar
• Pugapatta
• Spices (turmeric, chilli, jeera)

Preparation of Pungai ilai Mullaikeerai Kootu:

• The soft and young leaves of करञ्ज​ or புங்கை should be taken for this preparation
• It's bitter taste should be removed through the powder of guduci
• Bitterness can also be removed by mullaikeerai powder or sugar
• It should be mixed with spices
• When cooked, it should be tied with pugapatta and served for meals
• This preparation is anthelmintic (destroys worms), appetizer, wholesome
• It alleviates anaemia (पाण्डु) and  tuberculosis यक्ष्म yakshma
• It alleviates collic and vAtic disorders

collic: severe pain in the abdomen caused by wind or obstruction in the intestines

समादाय कुबेराक्ष्या: पर्णं सुतरुणं नवम् । तत्तिक्तमोचनं कुर्यात् कुण्डलीचूर्णयोगतः ॥४४६ ॥

अथवा तण्डुलीयोत्थैः खण्डैर्वा तद्विमोचनम् । अनेनैव प्रकारेण गते तिक्ते भवेन्मम् ॥ ४४७ ॥

सम्भार्दीन् पुनस्तत्र पूर्ववत् परियोजयेत् । बद्ध्वा तत्पूगपट्टेन वेष्टयित्वा प्रदापयेत् ॥ ४४८ ॥

क्रिमिहृद्दीपनं पथ्यं गुल्मशूलानिलापहम् ॥ ४४९ ॥

P. 68 of Pākdarpaṇa of Nala by Dr. Madhulika

Reading about Nala maharaja's pungai mulla keerai recipe made me very happy, for these are commonly available, except for the elusive pugapatta. Heard of kerala ayurvastra. Fact is, in the name of ayurveda-organic, things get prohibitively expensive.

When king Rituparna asks Nala maharaja, why pugapatta is preferred over gold vessels studded with gemstones for cooking, Nala maharaja states that it kills germs, wards of pollution, has a sweet taste, makes food digestible.

Was in railway station, waiting for train and could not help smiling ear to ear reading juice preparations. Gold vessels studded with gemstones for preparing juices!!! What life, kings and people in those era have led!!! Now, folks are eating in plastic, paper, standing, running, walking, jogging. Recycled. Such huge refrigerators all hotels have, that 4 people can sleep inside. Funny life. Am still wondering, how an astrologer predicted that a king would eat previous day gruel on such a such date. 2H needs lots of exploration.

Learning Sanskrit 

समादाय कुबेराक्ष्या: पर्णं सुतरुणं नवम्
          समादाय (सम + आदाय)
          आदाय mfn. At the end of compound, taking seizing
          ind.p. having taken, with along with
          adj. seizing, taking, proving st.
          indecl. With, along with

तत्तिक्तमोचनं कुर्यात् कुण्डलीचूर्णयोगतः

तत्तिक्तमोचनं (तत् तिक्त मोचनं) its bitterness removed

          कुर्यात् (वि.लि. प्र.ए) i.e. Third person singular) could do
          कुण्डली चूर्ण Guduci (Tinospora cordifolia | சீந்தில் கொடி |  powder
          योगतः ind. Conjointly, suitably, properly, conformable to, in accordance with, by means of e.g.            तपोबलयोगतः

अथवा तण्डुलीयोत्थैः खण्डैर्वा तद्विमोचनम् ।
          अथवा indecl. Or
          तण्डुलीयोत्थैः  (तण्डुली अय उत्थैः)
          तण्डुली ?? f. Gourd तण्डुलीय causative due to Gourd; तण्डुल rice
          उत्थैः generated by (3v) उत्थ adj. rising, coming forth,  originating,derived from arising.
          खण्डैर्वा (खण्डैः वा) or by cutting (खण्ड verb cut खण्डै 3v by cutting
          तद्विमोचनम् (तत् विमोचनम्) that(bitterness) is removed

अनेनैव प्रकारेण गते तिक्ते भवेन्मम् (अनेन इव प्रकारेण गते तिक्ते भवेत् इमम्)
          अनेन- indecl. By this; adj. without stags, faultless, sinless;
          भवेत् (विधिलिङ्ग प्र. एक) could be
          इमम् this, these

सम्भार्दीन् पुनस्तत्र पूर्ववत् परियोजयेत् (सम्भार् आदीन् पुनः तत्र पूर्ववत् परि योजयेत् )
          सम्भार् m. requisite, preparation, collection of things required for any purpose
          आदीन् adj. eating, devouring
          - वत् suffix full of
          योजयेत् (वि. लि. प्र. ए.) could be fixed

बद्ध्वा तत्पूगपट्टेन वेष्टयित्वा प्रदापयेत्  (बद्ध्वा तत् पूगपट्टेन  वेष्ट प्रदापय)
          बद्ध्वा gerund. Having bound
          Gerund (verb acting as noun) e.g. Do you mind my asking you?
          वेष्ट m. enclosing, resin, noose, band, enclosure
          वेष्टयित्वा having enclosed
          प्रदापयेत् caus. (वि. लि. प्र. ए.) could be put/placed, could be applied

क्रिमिहृद्दीपनं पथ्यं गुल्मशूलानिलापहम् ॥ ४४९ ॥ (क्रिमि हृत् दीपनं शूल अनिल अपहम् )
Removes germs, promotes digestion, salubrious, vAtic disorder

          अपह adj. destroying, removing, repelling
          हृत् adj. bringing, seizing, carrying away
          अनिल m. paralysis, rheumatism, vAtic disorder
          गुल्म m. chronic glandular enlargement of spleen, abdomen
          शूल m. collic, sharp acute pain due to gas

p.s. Am learning, so please feel free to correct my mistakes. Objective is to learn and what is written should be easy to understand, for everyone's benefit.

Saaranai Keerai PAvaka ilai kootu

Source Punarnava | Saaranai | Mukurattai Kodi

In Ordnance Estate, vegetable sellers don't sell curry leaves because curry leaves grows wildly all around. But in our backyard, when we pluck curry leaves, we have to be careful, for there are curry leaf look alikes. Exactly same like curry leaves, minus the fragrance of curry leaves. Mom calls it karvepuillai sakalathi. Puritans would harp around saaranai and mukurattai keerai. For me mom is the authority.

Bittergourd leaves

Ingredients

• Saaranai Keerai | पुनर्नव​ | Boerhavia diffusa 
• Paavaka leaves | Bitter gourd leaves | कारवल्ली
• Sukku | Dried ginger
• Ghee
• Camphor and aromatic spices
• Pugapatta

Preparation of Saaranai keerai paavaka illai kootu

• The cook should collect the fresh leaves of saaranai keerai 
• Its bitter taste should be removed with the leaves of bittergourd and sukku podi
• It should be mixed with salt and spices in appropriate quantity and fried in ghee
• It should be made fragrant with camphor etc and tied with pugapatta before serving for meals
• This preparation is appetizer, digestive, wholesome
• It dispels anaemia and phthisis (wasting disease)

नवं पौनर्नवापत्रमाहरेत्तत्र पाकवित् । कारवल्लीदलैः शुण्ठ्या तत्तिक्तं च हरेत्परम् ॥ ४५० ॥

योगेनानेन तत्तिक्तं त्यक्त्वा तच्च ततः पचेत् । लवणादीन् यथायोग्यं कुर्यादाज्येन भर्जयेत् ॥ ४५१ ॥

वासयेद्वेष्टनात्पूर्वं यथापूर्वं च बुद्धिमान् । दीपनं पाचनं पथ्यं पाण्डुक्षयहरम्परम् ॥ ४५२॥

P.69 of Pākdarpaṇa of Nala by Dr. Madhulika

Erukam ilai kootu

Seriously wonder what is the difference between Calotropis procera and Calotropis gigantea. cabi states it is the same, while others state it is different.

Erukku ilai Source: medplants

source: Azhilinjil

Source

Source

Ingredients:

• Fresh non porous leaves of अर्क / अलर्क | எருக்கன் | Calotropis gigantea
• Leaves of Alangium lamarckii | अंकोल | அழிஞ்சில்tida
• Camphor
• Asafotida
• Spices
• Pugapatta

Preparation of Erukku Azhinjil kootu

• Collect fresh non porous leaves of alark (erukku) and its bitter taste should be wiped with leaves of azhinjil
• Chop the leaves into 5 pieces
• This should be fried with asafoetida
• It should be made fragrant with camphor
• It should be tied with pugapatta and served for meals
• It is wholesome, relishing, vigourous, appetizer and alleviates all disorders
• It promotes intellect and it is a wormicide

अलर्कपत्रमच्छिद्रं तरुणं नवमाहरेत् । अंकोलपत्रयोगेन तत्तिक्तं च समाहरेत् ॥ ४५३ ॥

मुक्ततिक्तं पुनस्तच्च छित्वा सूक्ष्मान् ततः परम् । नवेन सर्पिषा तच्च भर्जयेद्रामठादिभिः ॥ ४५४ ॥

वासयेद्घनसारेण पूगपट्टेन वेष्टयेत् । पथ्यं रुचिकरं बल्यं दीपनं सर्वरोगजित् ॥ ४५५॥

ज्ञानप्रदं विवेके च क्रिमिजालं हरेदिदम् ॥ ४५६ ॥

P. 69 of Pākdarpaṇa of Nala by Dr. Madhulika

Kattralai kootu

Source

Ingredients:

• Tender leaves of aloe vera
• Palm leaves
• Salt
• Ghee
• Spices
• Camphor
• Pugapatta

Preparation of Kumari/aloevera kootu and properties

• The tender leaves of aloe vera should be cleaned and peeled with knife
• It should be cooked with palm leaves to remove bitterness
• After filtering its juice, it should be mixed with salt and fried in ghee till it becomes saffron coloured
• It should be made like gourd and spices should be added to it
• It should be made fragrant with camphor and tied with pugapatta and served for meals
• This preparation is tonic, relishing
• It is strengthening, promotes and enhances tissues

ततः कुमारीमादाय सुकुमारदलैर्युताम् । शोधयित्वा तु कल्किन्या शोधयेच्चतुरस्रकम् ॥ ४५७ ॥
मुमुक्षुस्तद्गतं तिक्तं प्रवण्यां तानि निःक्षिपेत् । पुन्स्तानि पचेत्सम्यगार्द्रतालदलैः समम् ॥ ४५८ ॥
विश्राव्य तद्रसं तानि लवणे तानि योजयेत् । कुङ्कुमच्छविपर्यन्तं सर्पिषा तानि भर्जयेत् ॥ ४५९ ॥
एर्वारूपिण्डवत्कृत्वा सर्वसम्भारमेलनम् । शकलानि पुनस्तानि घनसारेण वासयेत् ॥ ४६० ॥
बद्ध्वा क्रमुकपट्टेन पुनस्तानि प्रदापयेत् । एतद्रसायनं रुच्यं बल्यं धातुविवर्धनम् ॥ ४६१ ॥

P.70 of Pākdarpaṇa of Nala by Dr. Madhulika

Seenthilkodi kootu

source

source

This is one leaf, that i have been searching for years, ever since guruji said amla + kalkandu, guduci + honey and omam with salt are powerful rejuvenators. Amla and kalkandu cleans my intestines instanteously almost like castor oil. Mom is yet to find this leaf.

Ingredients

• Tinospora cordifolia | गुडूची |  சீந்தில் கொடி
• Turmeric powder
• To remove bitterness: Conch shell powder | betel nut powder | latex of banyan leaves | leaves of banyan | rice water
• Ullundu powder | black gram
• Black pepper
• Cumin see
• Sendha salt
• Ghee

Preparation of Seendhilkodi kootu and its properties:

• The lovely leaves of Seendhilkodi should be taken
• The bitter taste of Seendhilkodi should be removed with termeric powder, conch shell powder or by powder of betel nut or the latex of Banyan or banyan leaves or by rice water
• After removing bitterness, it should be put in a vessel
• It should be mixed with powdered blackgram, black pepper, cumin seeds and sendha salt
• There after it should be fried/sauted in ghee
• These leaves become nectar like when they are fried in ghee.
• This preparation is relishable, strength promoter, allieviates tridosha
• It is appetizer and enhances tissues

ततोSमृतालतोत्पन्नं पर्णमानीय शोभनम् । तत्तिक्तमोचनं कुर्यान्निशाचूर्णेन यत्नतः ॥ ४६२ ॥
शंखचूर्णेन वा कुर्यात् क्रमुकस्य फलेन वा । तरुदुग्धेन वा कुर्यात्तद्दलैस्तण्डुलेन वा ॥ ४६३ ॥
अनेनैव प्रकारेण त्यक्ततिक्तञ्च तद्दलम् । प्रक्षिपन् तद्दलैर्माषं मरीचाजाजि सैन्धवम् ॥ ४६४ ॥
घृतेन भर्जयेत्तस्मात् तेन त्वमृतभर्जितम् । रुच्यं बल्यं त्रिदोषघ्नं दीपनं धातुवर्द्धनम् ॥ ४६४ ॥

P. 70 of Pākdarpaṇa of Nala by Dr. Madhulika

Veppilai Kootu

Source

source

Ingredients:

• Neem leaves
• Punarnava leaves (Saaranai keerai) or Manathakkali fruits or  leaves of cotton
• Spices

Preparation of Veppuilai Kootu

• The uninfested tender neem leaves should be taken
• Its bitter taste should be removed by either leaves of saaranai keerai (punarnava) or ponnagani (matsyakshi) or by leaves of cotton.
• Add spices which brings about sweetness
• When it is prepared, it should be made fragrant with camphor 
• Tie with pugapatta and serve for meals
• This preparation alleviates tridosha. It is wholesome and removes all diseases

पत्रं निम्बस्य तरुणं समादेयनामयम् । पचेत्पौर्नवैः पत्रैर्मत्स्याक्ष्याश्च फलैस्तथा ॥ ४६६ ॥

तद्गतं मोचयेत्तिक्तं कार्पासस्य दलेन् वा। तत​: सम्भारसंयुक्तं तस्मिन् मधुरता भवेत् ॥ ४६७ ॥

वासयेद् घनसारेण पूगनेत्रेण वेष्टयेत् । त्रिदोष शमनं पथ्यं सर्वव्याधिहरं शुभम् ॥ ४६८ ॥ 

P. 71 of Pākdarpaṇa of Nala by Dr. Madhulika

This translation is a bit confusing. Matsyakshi is ponnangani keerai, but i have not seen its fruits.  Translation mentions manathakkali keerai fruits, which fits with fruits mentioned in the verse

Arkam ilai kootu

Source

Source

Ingredients:

• Tender leaves of Arka | Calotropis procera | मन्दरा | வெள்ளை எருக்கு
• Wet palm leaves
• Salt, spices
• Clarified butter i.e. ghee
• Camphor
• Pugapatta (cloth smeared with betel nut scum, says the book

Preparation of Arkam ilai Kootu:

• Collect tender leaves of எருக்கு and cook with wet palm leaves
• To remove the bitterness of the leaves of the leaves, cut them into small pieces and mix them with salt and spices
• Fry it with ghee
• Make them fragrant with camphor and tie it with pugapatta
• The leaves should be thrown in heated ghee and served for meals
• It alleviates vAta

अर्कस्य तरुणमानीय दलमात्रन्तु सूदराट् । आर्द्रतालदलैस्तिक्तं तद्गतं परिमोचयेत् ॥ ४६९ ॥

कल्किन्या तद्दलं सूक्ष्मं च्छित्वा तत्प्रवणीं नयेत् । लवणादीन् विनिक्षिप्य सर्पिषा भर्जयेच्च तत् ॥ ४७० ॥

वासयेत् घनसारेण वेष्टयेत क्रमुकस्य च । तप्ते सर्पिषि निक्षिप्य दापयेत्तद्दलं बुधः ॥ ४७१ ॥

विपाकसमये तत्तु समीरणहरं भवेत् ॥ ४७२ ॥

P. 72 of Pākdarpaṇa of Nala by Dr. Madhulika

WIP

Padari Tamarind leaves Kootu

Source payer

source Chhajed

Ingredients

• Stereospermum suaveolens | पाटली | Padari leaves
• Tamarind leaves
• Lavanika leaves (insa)
• Spices
• Ghee
• Aromatic ingredients like Camphor
• Pugapatta (cloth with betel nut scum says the book, elusive so far)

Preparation of vegetable of Patali leaves and its properties:

• The uninfested fresh tender leaves of Padari should be cut into small pieces and kept in vessel
• Add leaves of tamarind and lavanika and cook them
• Mix with spices and ghee and make it fragrant with camphor etc
• Tie it with pugapatta and serve for meals
• This preparation alleviates vAta. It is wholesome and subsides disorders caused by cough and pitta

पाटलीपर्णमादाय तरुणं व्रणवर्जितम् । संच्छित्वा सूक्ष्मकल्किन्यां प्रविण्यां प्रक्षिपेत्तः ॥ ४७३ ॥
चिञ्चालवणिकापत्रं निक्षिप्य विपचेच्च तत् । तत्र विद्वान् प्रकुर्वीत सर्वसम्भारमेलनम् ॥ ४७४ ॥
स्नेहश्रेष्ठं च तत्कुर्यात् वासरादींश्च पूर्ववत् । समीरहरणं पथ्यं कफपित्तहरं भवेत् ॥ ४७५ ॥
P.72 of  Pākdarpaṇa of Nala by Dr. Madhulika

WIP

Vatapatra with Tamarind leaves kootu

source

वटच्छदान् पचेदाम्ले दलैश्चिञ्चासमुद्भवैः । पूर्वं वै भेदनं पाकं सम्भारस्य च मेलनम् ॥ ४७६ ॥
कृत्वा च पूर्ववत् तत्र वासनादींस्तदाचरेत् । एतद् वटच्छदं पथ्यं व्रणजित् सर्वदोषजित् ॥ ४७७ ॥
कफपितहरं पथ्यं दीपनं भवेत् ॥ ४७९ ॥
P. 73 of Pākdarpaṇa of Nala by Dr. Madhulika


Ingredients:

• Banyan leaves
• Tamarind leaves
• Spices
• Ghee
• Camphor, aromatic spices

Preparation of Vatapatra puli ilai kootu

Banyan leaves should be finely chopped and mixed with spices

The leaves of Banyan tree should be cooked in sour juice of tamarind leaves

There after it should be sauted in ghee and made fragrant with camphor etc

This heals wounds and subsides all doshas

It alleviates kapha and pitta, it is palatable, appetizer and digestive

वटच्छदान् पचेदाम्ले दलैश्चिञ्चासमुद्भवैः । पूर्वं वै भेदनं पाकं सम्भारस्य च मेलनम् ॥ ४७६ ॥

वटच्छदान् - Banyan leaves वट + छदान
पचेदाम्ले - पचेत् वि.लि. ??
दलै च चिञ्चा and with tamarind leaves
समुद्भवैः ??

पूर्वं earlier
वै an expletive article, particle of emphasis and stress, placed after a word to lay stress on it
भेदनं cut
पाकं cook
सम्भारस्य 6v of preparation??
च मेलनम् and mix

कृत्वा च पूर्ववत् तत्र वासनादींस्तदाचरेत् । एतद् वटच्छदं पथ्यं व्रणजित् सर्वदोषजित् ॥ ४७७ ॥

कृत्वा having done
पूर्ववत् as before
तत्र  in that
वासनादींस्तदाचरेत् (वासन + आदि+ तत् + आचरेत्) aromatic substances + etc + that + put

एतद् this 
वटच्छदं Banyan leaves
पथ्यं fit, wholesome, salubrious
व्रणजित् cures wounds, ulcer, tumour, abscess
सर्वदोषजित् alleviates all doshas

कफपितहरं पथ्यं दीपनं भवेत् ॥ ४७९ ॥
alleviates kapha, pitta, wholesome, appetizing/digestive 

जीवन्तीपत्रशाकनिर्माणविधिर्गुणाश्च | Jivanti for eyes vata

तरुणं पर्णमानीय जीवन्त्याः क्रिमिवर्जितम् । पचेच्छ्रिहस्तिनीपर्णैर्यद्धा पौनर्नदीदलैः ॥ ३७३ ॥
सम्भारमेलपर्यन्तं पाकं कुर्याच्च तत्पुनः । तस्मिन पाके पुन्स्तानि निक्षिपेद्भर्जितान्यपि ॥ ३७४ ॥
भर्जितानि पुनस्तानि वासयित्वाथ वेष्टयेत् । स्थापयेत्पूर्वत्तानि दापयेत्सूदकोविदाः ॥ ३७५ ॥
लघु स्वादुत्तरं रम्यं वातपित्तादिनाशनम् ॥ ३७६ ॥

P. 60-61 of  Pākdarpaṇa of Nala by Dr. Madhulika

Ingredients

• जीवन्ती | பாலை கொடி | Cork Swallow-Wort | Leptadenia reticulata 
• हस्तिनीपर्णै | velrika | Cucumber leaves | Cucumis sativus
• Punarnava | saaranai keerai
• Ghee

Lesser Known Ingredients

1. जीवन्ती | paalai kodi | Cork Swallow-Wort | Leptadenia reticulata 

source: alwaysayurveda

The leaves are used to neutralize the taste of sugar - Karthikeyan etal

It has 50% alcoholic content as per alwaysayurveda. It is good for eyes and hence this research.

ஊமத்தம் Lotus leaves kootu

Guruji said gokshura makes bitter things sweet. So bought gokshura powder and told mom to add it while she made bitter gourd dishes. This time, when i went home, there were new dabbas. She had bought nerinjil mullu powder and said, this is good for reducing stones. And then i told mom, this is gokshura only. Funny, what stuck to socks while walking on the way to school, is something, eatable.

Ingredients:

• Dattura leaves
• Roots of Gokshura
• Leaves of bael
• Spices

Source

Source

धत्तूरपत्रं विपचेत् पद्मपत्रेण कोमलम् । गोक्षुरस्य च मूलेन बिल्वपत्रेण पाकवित् ॥ ४८६ ॥
सम्भारमेलनं कुर्यात् पूर्ववत्साधुसिद्धये । एतत्कफहरं पथ्यं शीतव्याधिहरं परम् ॥ ४८७ ॥
-P.75 of of Pākdarpaṇa of Nala by Dr. Madhulika


Preparation of Vegetable of Datura leaves and its properties

• The tender leaves of dhattura should be cooked with leaves of lotus, root of small caltrops (gokshura/nerinjil mullu) and leaves of bael fruit.
• Spices should be added as necessary and prepared well.
• It should be made fragrant with pugapatta.
• This preparation alleviates cough, is wholesome and subsides diseases caused by cold.

Sulli Malar Keerai Kootu

Ingredients:

• சுள்ளி மலர் | वज्रदंती | porcupine flower | Barleria prionitis | Kurantaka
• Roots of drumstick
• Spices

शिग्रुमूलेन संयुक्तं कुरण्टकदलं पचेत् । स्वादु श्लेष्महरं पथ्यं बृहणं बलवर्द्धनम् ॥ ४९२ ॥
P. 77 of Pākdarpaṇa of Nala by Dr. Madhulika

Preparation of vegetable of Kurantaka leaves and its properties
The tender leaves of Kurantaka should be cooked with root of drumstick.
Spices should be added to this.

It is delicious, alleviates sleshm (mucus), wholesome and strength promoter


Kurantaka

Source

ProjectNoah

Source

source wikipedia

Work in progress post, till it is cooked in kitchen