Magizham or Ilanji

Magizha maram or Vagulam (ancient name) is known for its fragrant flowers commonly found in Tamilnadu, India. Hindu temples have a dedicated tree called sthala vrutcham and it is believed that you gain better health and prosperity if you go around the tree thrice.

Botanical name is Mimusops elengi. It is called as Magizham, Ilanji or Vagulam, Ilanji in Malayalam, Pagada/Vakulamu in Telugu, and Bakula/Renje in Kannada.

Magizham Tree

Be it the raw fruit, leaf or bark, all parts of magizham tree has medicinal benefits.

Flowers

Leaves

You can eat the raw or ripe fruits or make a milkshake out of fruits, milk and palm candy.

How to eat:

Eat raw or ripe fruits

Chew a raw fruit well so that it mixes well with the saliva slowly and swallow the juice. 

Benefit: Remedy for tooth ache, mouth ulcers, bleeding on gums - Do this for 10-15 days

Drink Magizham fruit Tea

Deseeding and boil 2-3 fruits in water after adding 1/2 teaspoon palm candy (karkandu in tamil) and filter it.

Benefits:

• Reduces the burning or bleeding in urine.
• Improves reproductory organs for both men and women and increases fertility
• Provides relief to constipation and dysentry.

Drink Magizham Flower Tea

Deseeding and boil 1-2 flowers in water after adding 1/2 teaspoon palm candy (karkandu in tamil) and filter it.

Benefits:

• Reduces the effect of ulcers and wounds.
• Reduces gum inflammation and tooth ache. 

Lady's finger

Hopefully, you may have seen the lady's finger used in Sambhar (South-Indian special gravy) or as an ingredient in kadai vegetables curry.
This is a vegetable widely cooked as a gravy or a dry dish. Chemical name is Abelmoschus esculentus.  is referred as Vendakka in Malayalam, Vendakkai in Tamil, Bendakaya in Telugu, Bende in Kannada, and Pindi in Hindi. A small plant type, lady's finger can be grown as a potted plant at home.
It is generally known to improve brain abilities, in particular, analytical skills. Ensure that you include lady's finger in your diet weekly twice for better results.
Add it to any gravy you cook to improve the taste of the dish. It takes very little time to cook too.
You can quickly make a side dish using Lady's finger by heating a spoon of oil, adding the vegetable (cut or full), salt, and pepper to it. Cover the dish and let it cook on low flame for 5-10 minutes. The dish looks tenderly cooked and tastes yummy too.

Do you know that it is an integral vegetable that can prevent cancer and can help reduce the ill effects caused by cancer cells in our body. This also helps maintain blood sugar levels.
To maintain your blood sugar levels, soak two lady's fingers overnight and consume the water next day (you can eat the soaked vegetable too).

For additional benefits, you can drink the tea made out of nithya kalyani flowers Sadabahar flower (chemical name, Rosy Periwinkle or Madagascar Periwinkle) . Boil few flowers in a glass of water, wait for it to reduce half the original volume, and then filter it. Add a spoon of honey to the tea, if you want.
Disclaimer: This does not substitute tablets prescribed for diabetes. Do follow the regular medical prescription as per doctor's advice.

Vettrilai or Betel Leaf

All Indian functions and celebrations are incomplete without a thambulam and thambulam is incomplete without betel or paan leaves.

If you have the chance to visit Hanuman (or Anjaneyar) temple, you will see the paan ka garland or garland made of folded betel leaves.

Have you tasted a betel (paan) leaf? Slightly acidic and spicy in taste, a betel leaf helps in reducing digestion problems, cold, and body pains. 

Botanical name is Piper betle. It is called as Vettila in Malayalam, Vettrilai in Tamil, Tamalapaku in Telugu, Veelaya in Kannada.

Easy to grow, betel plant is a quick growing light-green climber with heart-shaped leaves.

Betel leaves can be washed and eaten directly. They are rich in Calcium, Potassium, Iodine, and Fibre. They also contain Thiamine, Niacin, Riboflavin, Carotene, Vitamins A and C.

The following links contain more information about the benefits of using Betel:

·        http://www.yadtek.com/health-benefits-of-betel-leaves-tamalapaku/

·        http://www.allayurveda.com/herb_month_november2009.asp

How to use:

Drink to reduce throat infections

1. Boil 3-4 betel leaves (chopped) with 5-6 pepper seeds, and 2 clove (krambhu)
2. Pour 2 cups of water.
3. Let the liquid boil until it becomes 1/4^th the original volume.
4. (Optional) Add a spoon of honey to the liquid and serve.

Folded Paan to improve digestion

1. Take one huge betel leaf or 2 small leaves.
2. Add 5-6 pepper seeds.
3. Fold the betel leaf and lock it with 1 or 2 cloves.

Steamed Paan to reduce digestive disorders in kids

1. Spread 3-4 drops of castor oil on one betel leaf.
2. Heat the leaf directly on a candle flame so that the castor oil side faces the flame.  
3. Allow the leaf to cool.
4. Place the leaf on the kid’s stomach. Remove it after 5-10 minutes.

Massaging balm

1. Heat coconut oil and add 3-4 betel leaves (chopped).
2. Stop after the liquid comes to a boil.
3. Gently apply the balm on affected areas to reduce pain.

ITry eating a paan leaf (just one leaf) a day. This is an easy way to avoid digestive problems and improve your health.

Pirandai

Pirandai is a green climber widely used in Pirandai thuvaiyal and Pirandai kulambu dishes in South Indian cuisine. Chemical name is Cissus Quadrangular. It is called as Peranda or Changalam Peranda in Malayalam, Nalleru in Telugu, Makoy in Hindi, Kakkesappu in Kannada, Hadjod, Hadjora in Hindi and Edible stemmed vine in English.

Siddha medicine recommends Pirandai as it helps cure bone fractures by enhancing new bone growth. Pirandai is also used in treatments related to nervous disorders, arthritis, and asthma.

Pirandai improves blood circulation. Pirandai juice is also as essential ingredient in the balm used as an external application for curing bone fractures. 
How to use:

Pirandai Balm
For arthritis related knee pains, you can apply Pirandai balm on knee joints and gently massage them. To prepare Pirandai balm, boil Pirandai pieces in til oil (nallennai) and store the filtered oil in a clean and dry container.

Pirandai Chutney / Pirandai Thuvaiyal

1. Collect 10-12 pieces of Pirandai.
2. Remove the peel off Pirandai. Note: To avoid any itching on your fingers, dip your fingers in tamarind soaked water before peeling off the Pirandai.
3. Cut Pirandai into smaller pieces.
   
4. Heat Til oil or ghee.
5. Add 5-6 dried chillies to the oil.
6. Add tamarind (3 strips or berry-size) to it.
7. Add a small piece of coconut.
8. Add 5 spoons of urad dal.
9. Add salt to taste.
10. Fry till urad dal.
11. Grind the Pirandai mixture and serve it. Note: Pirandai thuvaiyal is a good side-dish for Idly and Roti.

Pirandai Pulusu / Pirandai Kulambu

1. Collect 10-12 pieces of Pirandai.
2. Remove the peel off Pirandai. Note: To avoid any itching on your fingers, dip your fingers in tamarind soaked water before peeling off the Pirandai.
3. Cut Pirandai into slightly bigger pieces.
4. Soak a big chunk of tamarind (10 strips or lemon-size) in lukewarm water for 10 minutes. Gently blend it with the water so that tamarind dissolves completely into the solution.
5. Heat Til oil or ghee.
6. Fry mustard, fennel seeds, jeera and asafetida (optional).
7. Add 1 chopped onion and 7-8 garlic cloves. Add the Pirandai pieces.
8. Add 1 chopped tomato.
9. Add 4 tea spoons full of Chilli powder. Add 2 tea spoons of coriander powder.
10. (Recommend Aachi kulambu chilli powder for better taste).
11. Add 4 cups of water.
12. Add salt to taste.
13. Boil in medium flame for 10-15 minutes. The gravy should be half the original volume.
14. Add coriander to garnish and serve.

You can use the Pirandai pieces in any gravy or chutney. However, remove the side skins to avoid irritation in the throat.

Eat Pirandai once a week to stay fit and healthy.

Manathakkali or Mana thakkali

Manathakkali or Milagu thakkali or wonder berry is a tiny juicy berry, and its leaves, Manathakkali keerai is a  green leafy vegetable commonly available in South Indian homes. Botanical name is Solanum nigrum. It is called as Manathakkali in Malayalam, Kamanchi Chettu in Telugu, Makoy in Hindi, Kakkesappu in Kannada, and Black Nightshade in English.

The raw or ripe berries can be washed and eaten directly. The ripe Manathakkali has a sweet taste and helps alleviate stomach pains and mouth ulcers.

It helps cure liver disorders, chronic skin ailments (psoriasis and ringworm), inflammatory conditions, painful periods, fevers, diarrhoea , eye diseases, and hydrophobia. It is also recommended as a home remedy for mouth ulcers.
How to use:
Manathakkali leaves can be cooked and eaten. It is a good practice to wash the berries/leaves thoroughly before they are cooked.
Manathakkali or the green berries are used in making manathakkali kozhambu, a tasty dish.
You can also fry the dried fruits (referred as Manathakkali Vathal) in oil.
Here's an excellent recipe: http://gayathriscookspot.blogspot.in/2012/04/manathakkali-vatha-kulambu-and-simple.html

Karpura Valli

Karpura Valli is a juicy plant commonly available in Indian homes, particularly South India. Chemical name is Coleus Ambonicus. It is called as Oma valli in Malayalam, Ajwain in Hindi, Kattumaruva in Kannada.
Though it belongs to the Labiatae family, it is commonly referred as Oregano.

As per the description provided in the book, Indian Medicinal Plants: An Illustrated Dictionary, Karpura Valli is stimulant, expectorant, and diaphoretic. Its alcoholic extract is antibacterial. The Karpura Valli oil extracted from the plant possesses muscle relaxant action.

How to use:
Raw Karpura valli leaves can be eaten.
A decotion of Karpura valli and tulsi help alleviate cold and cough.
Dip the leaves in bhajji flour and make bhajjis.
Here's an excellent recipe: http://lifewithspices.blogspot.in/2011/11/karpuravallicuban-oregano-rasam.html