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