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

Payasam | क्षीरपाक

General rule is to add appropriate flowers for a muhurta of 48 minutes. Post preparation, payasa/kheer should be kept in pugapatta. Before serving, flowers should be removed.

Payasa 1 Lehya

1. In a gentle flame, reduce milk to 1/2 (lehya)

2. Add jackfruit 

3. Add ginger and flowers like jAti i.e. jasmine etc to the more solidified milk

Payasa 2 Lehya

1. In a gentle flame, reduce milk to 1/3 (lehya)

2. Add dates

3. Add punnag flower

Payasa 3 Ghatika

1. In a gentle flame, reduce milk to 1/6th (ghatika)

2. Add mango, ghee, honey

3. Add pomegranate flower and cooked new rice (navaoudanam) 

Payasa 4 Sharkara

1. In a gentle flame, reduce milk to 1/8th (Sharkara)

2. Banana fruit to be added with sugar. 

3. Afterwards Punnaga and ketaki to be added

Lastly all flowers to be removed and payasam/kheer should be kept in pugapatta and it is to be served in meals

प्रकारान्तरेण क्षीरपाकनिर्माणविधिर्गुणाश्च

विना जलेन तत् क्षीरं क्षीरभाण्डे नियोजयेत् ॥ १० ॥
स्थाल्यां पचेन्मृदावग्नौ दर्वीघट्टनपूर्वकम् । अर्धाविशिष्टमिति तत् लेह्यमाहुश्च कोविदाः॥ ११ ॥
त्रिभागशेषमिति तत् लेह्यमाहुश्च कोविदाः ।
षडभागशेषमिति तत् घटिकां प्रवदन्ति हि । ब्रुवन्त्यष्टावशिष्टं तत् शर्करामिति साधकाः ॥ १२ ॥
चतुर्थजमिंदक्षीरं न्यसेद् भाण्डचतुष्टये । सम्यग्विश्राम्य तच्क्षीरं मानविद्भाण्डसंस्थितम् ॥ १३ ॥
तेषु क्षीरेषु मानज्ञाः फलपुष्पाणि निक्षिपेत् । पानरुपे पुनः क्षीरे पनस्य फलं क्षिपेत् ॥ १४ ॥
सारामृतं पुनस्तत्र आर्दकस्य क्षिपेत्कणान् । जात्यादिकुसुमं तत्र पुनः सूदः प्रवेशयेत् ॥ १५ ॥
भूयो लेह्याह्वये दुग्धे खर्जुरीफलमाहरेत् । फलस्वेदं पुनस्तत्र निक्षिपेदमृतोपमम् ॥ १६ ॥
न्यसेच्च पक्वं पुन्नागकुसुमं तत्र मानवित् । भूयश्च घटिकारूपे क्षीरे चूतफलं क्षिपेत् ॥ १७ ॥
सर्पिश्च माक्षिकं तत्र निक्षिपेत्सर्वरोगजित् । कुसुमं सत्फलादीनां न्यसेत्तत्र नवौदनम् ॥ १८ ॥
क्षीरे तु शर्कराकारे कृष्णरम्भाफलं न्यसेत् । पुनश्च शर्कराखण्डं  जिह्वाजाड्यहरं शुभम् ॥ १९ ॥
कुसुमं विन्यसेत्तत्र पुन्नागे च समुद्भवम् । तेषु क्षीरेषु सर्वेषु निक्षिपेत्केतकीफलम् ॥ २० ॥
कर्पूरमृगनाभ्याश्च कल्कं कुंकुमवर्जितम् । सूदस्तं पानरुपेषु क्षीरेषु प्रसवं न्यसेत् ॥ २१ ॥
संत्यज्य तानि पुष्पाणि वेष्टयित्वा प्रदापयेत्।
- P. 109 of Pākdarpaṇa of Nala by Dr. Madhulika

Another method of preparation of ksirapāka and its properties

• Milk unmixed with water should be placed in milk vessel.
• It should be cooked in low flame and stirred with ladle.
• When milk is reduced to half or one third it is called lehya लेह्य (to be licked)
• When reduced to one sixth, it is called ghatikA घटिका
• When reduced to one eight part, it is called sarkara शर्करा
• These four types of milk should be kept in four separate pots
• Knowing the quantity, they should be kept undisturbed for an appropriate period of time
• We should put flowers and fruits in proportionate quantities into the milk vessels

• Jackfruit to be added to the milk which is in drinkable form पानरुपे 

• Ginger to be added the milk which is more solidified (1/3rd reduced)
• Flowers like jAti jasmine to be added on this

• (1/3rd reduced) When milk is in lehya लेह्य lickable form, palm dates should be added

• Fruits to be added to milk which is in the form of nectar - amrut
• Later on flowers of punnAg should be added to it

• Mango, ghee, honey should be added to ghatika milk (reduced to 1/6th)
• This gets rid of all diseases
• Flower of pomegranate and rice to be added to milk in sarkara form (reduced to 1/8th), banana fruit to be added with sugar. This removes in-sensitiveness of tongue
• Afterwards Punnaga and ketaki to be added
• The cook should add appropriate flower in drinkable milk and lastly all flowers to be removed and milk should be kept in pugapatta and it is to be served in meals

Some of the flowers

 पुन्नाग | Calophyllum inophyllum | Alexandrian laurel | புன்னை

source 

केतकी | Screwpine flower

source

JAti Jasmine

source

Words reference
Request learned sanskrit experts to correct below word to word translation:
प्रकारा - types
प्रकारान्तरेण - by different/another method
विना जलेन - without water
तत् that क्षीरं milk क्षीरभाण्डे milk vessel नियोजयेत्  pour/put/place

स्थाल्यां 7v स्थाली in big vessel plate / cauldron /pan
पचेन्मृदावग्नौ cooked in mild fire
दर्वी - spoon/ladle
घट्टन - stirring around
पूर्वकम् - with (given this context, not earlier)

अर्धाविशिष्टमिति - characterized by half
तत् that लेह्यमाहुश्च called lehya कोविदाः skilled, well versed, experts, learned

त्रिभागशेषमिति तत् that reduced to one thirds लेह्यमाहुश्च is called lehya कोविदाः by learned

षडभागशेषमिति (characterized by one sixths) तत् that घटिकां (ghatika) प्रवदन्ति (announce/utter/proclaim/pronounce) हि (surely/certainly)

ब्रुवन्त्यष्टावशिष्टं तत् शर्करामिति साधकाः
ब्रुवन्ति they say अष्टावशिष्टं characterised by one eight तत् that शर्करा sugar/hardened/pebble/gritty/gravelly

चतुर्थजमिंदक्षीरं these four milks prepared thus न्यसेद् place भाण्डचतुष्टये in four vessels

सम्यग्विश्राम्य accurately/exactly तच्क्षीरं that milk मानविद्भाण्डसंस्थितम् knowing quantity place it in milk

तेषु क्षीरेषु मानज्ञाः फलपुष्पाणि निक्षिपेत्
तेषु in those क्षीरेषु in milk मानज्ञाः knowing the quantity/proportionately फलपुष्पाणि flowers fruits निक्षिपेत् pour in/ put

पानरुपे पुनः क्षीरे पनस्य फलं क्षिपेत्
पानरुपे in drinkable form पुनः again क्षीरे in milk 7v पनस्य फलं jackfruit क्षिपेत् put/add

सारामृतं पुनस्तत्र आर्दकस्य क्षिपेत्कणान्
सारामृतं juice nectar ?? पुनस्तत्र again in that /there आर्दकस्य ginger क्षिपेत्कणान् ??

जात्यादिकुसुमं jAti jasmine etc flowers तत्र there पुनः again सूदः cook प्रवेशयेत् spend, usher into, enter, write down, deposit in, put or throw into

भूयो लेह्याह्वये दुग्धे खर्जुरीफलमाहरेत्
भूयो further/again लेह्याह्वये in name of lehya
आह्वय name, appellation दुग्धे in milk खर्जुरीफलमाहरेत् dates fruit
आहरेत् put, take, put on, speak, receive, take for one's self, get, use, enjoy, take away, dress, deliver, bring, give, fetch, offer

फलस्वेदं पुनस्तत्र निक्षिपेदमृतोपमम्
फलस्वेदं appropriate fruits पुनस्तत्र again in that निक्षिपेदमृतोपमम् put ??

न्यसेच्च पक्वं पुन्नागकुसुमं तत्र मानवित्
न्यसेच्च place ?? पक्वं cook पुन्नागकुसुमं punnaag flowers तत्र in that मानवित् knowing quantity

भूयश्च घटिकारूपे क्षीरे चूतफलं क्षिपेत्
भूयश्च After that घटिकारूपे in the form of ghatika क्षीरे in milk चूतफलं mango fruit क्षिपेत् put/add

सर्पिश्च माक्षिकं तत्र निक्षिपेत्सर्वरोगजित्
सर्पिश्च clarified butter i.e. ghee and माक्षिकं honey (from bee)  तत्र there/in that
निक्षिपेत्सर्वरोगजित् put/add. All diseases are cured

कुसुमं सत्फलादीनां न्यसेत्तत्र नवौदनम्
कुसुमं सत्फलादीनां fruit of pomegranate न्यसेत्तत्र place in that नवौदनम् with new fresh rice cooked

क्षीरे तु शर्कराकारे कृष्णरम्भाफलं न्यसेत्
क्षीरे in milk तु and/but शर्कराकारे shape of sharkara (small granules/sugar) कृष्णरम्भाफलं dark banana fruit न्यसेत् place

पुनश्च शर्कराखण्डं  जिह्वाजाड्यहरं शुभम्
पुनश्च Again and शर्कराखण्डं slice, bit, volume, piece जिह्वाजाड्यहरं शुभम् it is good and removes insensitivity of tongue

कुसुमं विन्यसेत्तत्र पुन्नागे च समुद्भवम्
कुसुमं flower विन्यसेत्तत्र spread/ distribute there पुन्नागे punnag च and समुद्भवम् existence/source/origin/revival/coming to life

तेषु क्षीरेषु सर्वेषु निक्षिपेत्केतकीफलम्
तेषु in those क्षीरेषु in milk सर्वेषु in all निक्षिपेत्केतकीफलम् place/put ketaki flower

कर्पूरमृगनाभ्याश्च कल्कं कुंकुमवर्जितम्
कर्पूरमृगनाभ्याश्च camphor and deer musk कल्कं bastard myrobalan /viscous substance when ground ?? कुंकुम  saffron वर्जितम् with the exception of/without

सूदस्तं पानरुपेषु क्षीरेषु प्रसवं न्यसेत्
सूदस्तं cook that पानरुपेषु in that drinkable form 7v क्षीरेषु in milk प्रसवं course/origin न्यसेत् place

संत्यज्य तानि पुष्पाणि वेष्टयित्वा प्रदापयेत्
संत्यज्य abandon/leave out तानि those पुष्पाणि flowers वेष्टयित्वा having enclosed प्रदापयेत् having been boiled

sūdaḥ सूदः source

Definition: सूदः [सूद्-अच्] 1 Destroying, destruction, massacre. -2 Pouring out, distilling. -3 A well, spring. -4 A cook. -5 Sauce, soup. -6 Anything seasoned, a prepared dish. -7 Split pease. -8 Mud, mire. -9 Sin, fault. -1 The office of a charioteer. -11 The Lodhra tree. -Comp. -अध्यक्षः a superintendent of the kitchen. -कर्मन् n. cookery. -शाला a kitchen. -शास्त्रम् the science of cooking.

niyuj नियुज्

Definition: नियुज् 7 Ā. 1 To appoint, depute, order. To accomplish, perform (a rite); पूर्वं दैवं नियोजयेत् Ms.3.24.

SriKrishnarpanam

विशिष्टखलनिर्माणविधिर्गुणाश्च | Special Khala preparation for vAta and SleShaM

विशिष्टखलनिर्माणविधिर्गुणाश्च

मरिचं लशुनं चैव निर्गुण्डी वैजयन्तिका । कर्णमालाग्निकाचूतजीरकाहिंगु सैन्धवात् ॥ १५१ ॥
पेषयित्वा यथामात्रमेतान् तक्रेण लोडयेत् । आलोडितं पुनः कल्कं जालिन्या च विशोधयेत् ॥ १६० ॥
प्रवणीभाण्डमारोप्य चुल्यां तं च प्रदापयेत् । निक्षिप्य गोघृतं  तत्र नयेत्तस्मिन् प्रमाणवित् ॥ १६१ ॥
लशुनाजाजीसिद्धार्थं हिंगुपर्पट्मेथिकान् । भर्जयित्वा क्षिपेत्तत्र खलं तक्रविमिश्रितम् ॥ १६२ ॥
तन्मुखञ्च विधानेन संछाद्य पिचेद्बुधः । यादृशं खलमादाय प्रदद्याद् बोधने दिने ॥ १६३ ॥
खलोSयं साधितः सम्यक् वातश्लेष्मविनाशकः । उष्णं वीर्यकरं सम्यक् दीपनाग्निकरं शुभम् ॥ १६४ ॥

Source P. 32 of Pākdarpaṇa of Nala by Dr. Madhulika

Ingredients

• तक्र | Buttermilk
• मरिचं | Pepper
• लशुनं | Garlic
• निर्गुण्डी | Vitex negundo |  நொச்சி
• वैजयन्तिका |  Clerodendrum phlomides | தழுதாலை
• कर्णमाला | Neel kamal ??
• अग्निका | Chitraka | plumbago zeylanica
• चूत | Mango
• जीरका | cumin seeds
• हिंगु | asafoetida
• सैन्धवा | Sendha namak | indhuppu
• गोघृतं | Cow ghee
• अजाजी | अजवायन | Bishop's seed | Trachyspermum Ammi | ஓமம்
• पर्पट् | prepared with flour of some pulse (Caraka Sut. 27.271)
• मेथि | fenugreek 

Preparation of Specific Khal and its properties

• Grind to powder - black pepper (marich), garlic, nirgundi (நொச்சி), arani (தழுதாலை), karnamala (neel kamal), chitraka, mango, cumin seeds, asafoetida, sendha namak and mix it with buttermilk
• The pulp of the ingredients should be filtered
• This filtered pulp should be sauted in ghee with garlic, ajwain, mustard seeds, asafoetida, parpata, methi leaves and buttermilk should be mixed.
• This should be cooked, covered with lid
• After preparation of this khala, it should be given for drink early in the morning and this alleviates vAta and sleshman.
• This is hot in potency, gives virility and is good appetizer

Lesser Known Ingredients:

1. நொச்சி

• easyayurveda
• wildturmeric
• medplants

source medplants

source medplants

2. Agnimandha | vaijayanti | தழுதாலை

source: envis

source: planetayurveda

3. Chithraka | Plumbago zeylanica | vahni | சித்திர மூலம்

source: 101herbs

4. कर्णमाला (work in progress)

खलतक्रनिर्माणविधिर्गुणाश्च​ | Buttermilk for 80 types of vAta disorders

पुनर्नवा तथा वह्रटजाजीतक्रसमुद्भवम् । वासितं धनसारेण वातश्लेष्महरं शुभम्॥ १५१॥
खलं गुल्महरं शीघ्रं पुष्पैश्च सुमनोहरैः । अशीवातजान् रोगान् जठरानलवृद्धिकृत्॥ १५२॥
source: Page 31 of  Pākdarpaṇa of Nala by Dr. Madhulikha

खल m. place, thorn apple, granary, battle, threshing floor, mischievous/ wicked person, site, buttermilk boiled with acidic vegetables and spices, sour mangosteen, soil, contest, mould, sun, earth, sedimentation
तक्र - buttermilk

Below is the translation from the book:
Procedure for the preparation of Khala Takra and its properties

Ingredients

• Punarnava | saaranai (மூக்குரட்டைக்கொடி)
• Chithraka | Plumbago zeylanica | சித்திர மூலம் | (Vahni - has to be typo in the verse above)
• अजाजि | अजवायन | Bishop's seed | Trachyspermum Ammi | ஓமம்

Preparation

Soak fragrant flowers for 48 minutes in buttermilk and remove flowers

Take punarnava, chithrak and jeera and buttermilk and scent it with camphor and aromatic plants and cook in proper way.

Uses

It is used to alleviate disorders of vAta and श्लेष्म (phelgm/mucus)

It also controls गुल्म (hysteria | abdominal gaseous tumour) and subsides 80 types of vata disorders. It is also appetizer (source: Pākdarpaṇa)

Chitrak source

source evaidyaji

This is another work in progress post. Both chithrak and punarnava are there in quarters, mom says, we have to just walk around. All i have is BV pundits ChitrakAdi vati. Mom can't bend to pluck saaranai keerai, and i can't identify without her guidance. All naattu marundhu kadai powders are brown. Fact is any medicinal powder has useful life only for 6 months. Seems simpler compared to temana buttermilk which involved deer musk.

तेमनतक्रनिर्माणविधिर्गुणाश्च Temana Buttermilk for vAta and burning sensation

There was a 20% off sale in exoticIndia art during Diwali and hence ended up buying around dozen books, two of which are yet to be delivered. This tiny booklet is one of its kind, however makes one spend hours in research, due to funny translation and too many typos.

Wish there was a word to word translation with colourful pictures of the ingredients used and the proportions to be used, and final cooked dish as well.

Wish god graces me with sanskrit understanding so that i don't have to spend in INR 50k+ in sanskrit translations of satvik purAnas and shAstras i want to imbibe.  This is going to be a work in progress post, till i get all ingredients and make it with help of my sanskrit knowing friends. Seriously miss my KV school sanskrit teachers.

My first pick is Temana buttermilk since it is for my vAta dosha nivaran.

Ingredients Used:

• Buttermilk (well churned and made from quality milk - जातितीलुलितं)
• Fragrant flowers 
• Sesame Oil
• Garlic
• Ginger
• Box myrtle leaves कुम्भीदलं | kaiphal  (wondering where to get it from)
• Dried ginger शुन्ठी | சுக்கு 
• Corriander leaves
• Sendha namak (Salt found in sindh region) | இந்துப்பு
• जम्बिर | citron | நார்த்தங்காய்
• रामठं | asafoetida
• मातुलुङ्गदलं | Citrus medica sidalai| leaves of bigger lemon 
• karpooram | camphor
• Deer musk | मृगनाभि
• केतक | screwpine

Make curd with quality milk which is consistent and well churned.
Soak fragrant flowers in buttermilk (तक्रं) for a muhurta (48 minutes)
What surprises me is putting citron in buttermilk and keeping that on fire.

Lesser Known ingredients:

Box myrtle कुम्भीदलं | Myrica nagi

source

While flowersofIndia says kaiphal is chavviyachimaram and google says it is marutham maram. And i know not both.

Citrus medica 

Mathulunga | Citrus medica

source: prota

Musk
Deer musk rates are scary especially considering this link. Think due to mrugnAbhi, i have to find some dish which can be made without deer musk. or will make this without deer musk

Wish Yamadharma raja who blessed King Nala with cooking expertise and special taste to his preparations, blesses me as well to first procure the necessary ingredients and make it special as it is cooked.

Kevra
Mom once showed me thaazhampoo tree on the way. Have never seen it in gandhi market. Have to enquire.